The Executive Pastry Chef talks "Lip' Smackin' Science" to Ivy League students...As he did last Fall, Executive Pastry Chef Bill Yosses recently gave a lecture at Harvard University on the science of food, also known as molecular gastronomy. The master of the White House sugar operation since 2006, and an exceptional gingerbread architect, Yosses is also a devoted food scientist, and pushes the boundaries of cooking. His lecture was part of the Ivy League university's Cooking & Science Lecture Series, and had a standing-room-only crowd. (Above: Yosses in action)
Yosses was assisted by pastry chef Najat Kaanache, who worked at elBulli in Spain, acclaimed as the world's best restaurant until it closed this summer. The video, titled "Lip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes," is more than an hour and a half long, but it's a treat to watch.