Experimenting with 'modernist cuisine' in the kitchen labs of Israel
Chef Alexander Lachnish is learning the ins and outs of the global gastronomic phenomenon best know as 'molecular cuisine'.
In the past half-year, Alexander Lachnish has been very strict with himself. Since the day he left his last work place, he has carefully divided his time into a neatly organized schedule and set about learning on his own: Every morning, seven days a week, weekday or weekend or holiday, he rises early, picks up one of the thick tomes from the bookcase in his room and reads at least one chapter...
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