Here's a Bloomberg interview with acclaimed British chef Heston Blumenthal. The chef — whose Fat Duck and Dinner by Heston Blumenthal in England have three and two Michelin stars, respectively — explains how learning about the science of cooking inspires him to "questio[n] everything" and look at cooking as a "multi-sensory experience." He also discusses how cooking is different from a science experiment, even though both are concerned with replicating results. The conversation winds its way through taste buds in the stomach, eggy ice creams, the power of the human nose, and the appeal of historic English recipes, which are the subject of his latest cookbook Historic Heston. Go, watch:
Watch Heston Blumenthal Talk Food Science & Innovation
Building a successful co-op should also be "rooted in justice, equity, and a holistic view of the world"