Here's the second lecture from Harvard's Science & Cooking lecture series for the Fall 2012 semester. It's of the brothers Joan and Jordi Roca, the chef and pastry chef of the seminal Girona, Spain restaurant El Celler de Can Roca (ranked #2 in the world). Joan, considered an expert on sous vide, shares some insights on the technique. He also talks about several new dishes at the restaurant, like a complicated amuse that includes many different bites, each one highlighting the flavors of a different part of the world. Jordi, as usual, shows off his remarkable dessert theatrics.
Video: Food and Science | Lecture 2 (2012)