Word: chefs
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That’s also where Allen has brought his own expertise to bear. During his tenure as executive chef, he has brought food safety technology to the fore...
Allen, who worked for more than twenty years in hotels and restaurants before coming to Harvard, is currently the only certified research chef employed by an American university. A veteran of classes on the science of food preparation, Allen shows that he took good notes with CSG’s commitment to “blast chilling.” Contrary to gut reaction, “blast chilling” does not involve dynamite or liquid nitrogen—the process entails quickly freezing a prepared dish in cold-water tanks to ensure freshness and inhibit bacteria growth...
...more of his pet devices, including the 150-gallon mixers with pneumatic pumps. Allen twists opened a valve, and sixteen ounces of Beef Bourgignon slosh into a plastic bag. Allen retracts a clamp, sealing the bag, and laterals it to Kim Hannon, CSG’s executive sous chef, bringing the brown mixture one step closer to the infamous cooling tank...
...Tomato Rice Soup is good, but it needs to be redder,” announces Martin Breslin, the excecutive chef for residential dining. “More salt in the cream of spinach soup,” he confides to me. I make a mental note to do so the next time I’m in the kitchen...
...resume wasn’t necessarily helpful in Lydon’s initial forays into the culinary world, and her senior thesis on Jane Eyre certainly didn’t make kitchen doors fly open. But the intrepid Boston native is now a successfully established professional chef. She has worked in the acclaimed Boston restaurants Radius, Truc and Chez Henri, and she was named one of Food and Wine’s ten best new chefs in the country in the summer...