Modernist Cuisine 101: The Evolution of Future Food

JWU chefs surround Chris Young as he demonstrates how to use a vacuum sealer. | Photo: Patrick O’Connor

The science of how cooking works is a crucial aspect of every JWU student’s culinary education — in fact, it’s a core component of our freshman Foundation courses.

But with an interest in so-called “modernist cuisine” (“molecular gastronomy” is also common) on the rise — nearly every one of our campuses has a Modernist Cuisine Club — we decided to explore the history of this revolutionary and deeply technical style of cooking.