As you may have guessed, The Cooking Lab is a bit different than the restaurant kitchens most chefs work in (even discounting the presence of centrifuges and rotavaps). One thing it does have in common with other professional kitchens around the world, though, is this: it takes a lot of people to make it run smoothly. As Nathan points out, at one moment during the creation of Modernist Cuisine more than 30 people were at the lab working, from editing and photographing to consulting and, of course, cooking. Check out this video of Nathan introducing some of the key players, with clips of life in a Modernist kitchen.
If you would prefer to watch the video on YouTube, you can find it here.
We also have a brand-new feature on our site: our Video Gallery, where you can find all of our videos in one place!