Word: weitz
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Dates: during 2010-2019
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Adriá’s work is a prime example of the intersection between science and cooking, Weitz said. His restaurant El Bulli is only open six months a year; he spends the other six researching culinary science in a lab in Barcelona. Weitz added that El Bulli is so popular that reservation applications are only accepted one day a year and it is more difficult to make a reservation at El Bulli than to get into Harvard...
SEAS postdoctoral fellow Otger Campás-Rigau first suggested the course after hearing a speech by Adriá at Harvard in 2008. In designing the curriculum, Weitz and Campás-Rigau consulted the Fundación Alicia, a Barcelona-based nonprofit headed by Adriá that focuses on innovation in kitchen science...
...However, Weitz anticipates that it will be challenging to coordinate his teaching with the chefs’ because “our languages are very different.” This language barrier goes beyond just a difference in professions—many of the chefs do not speak English and will require translators...
...These chefs are the closest to rock stars of anyone I’ve ever met,” Weitz said. “This is such a unique opportunity that I’m hoping students won’t mind too much...
...Weitz said he believes that “if we’re successful at making the science as interesting as the cooking, then we’ll have a successful course...