Here's a video of White House pastry chef Bill Yosses getting his lecture on at Harvard as part of their Cooking & Science Lecture Series, talking about the sweet side of molecular gastronomy. He's assisted by Najat Kaanache, a pastry chef who has done time at elBulli and Noma and recommends "you have to become a little lion to survive" the world of three Michelin-starred pastry kitchens. Below, over the course of an hour-and-a-half: foams, crystals, emulsions, meringues, gels, and sorbets get the futuristic treatment.
Video: Harvard Cooking & Science Lecture Series: Bill Yosses
· Harvard Cooking & Science Lecture Series: Bill Yosses [YouTube]
· All Bill Yosses Coverage on Eater [-E-]
· All Harvard Cooking & Science Lecture Series Coverage on Eater [-E-]