https://sites.lifesci.ucla.edu/ibp-scienceandfoodnew/wp-content/uploads/sites/123/2014/07/michael-voltaggio.jpg 600 397 Grant Alkin https://sites.lifesci.ucla.edu/ibp-scienceandfoodnew/wp-content/uploads/sites/123/2016/09/newlogoSm-2-300x31.png Grant Alkin2014-07-22 10:00:152014-07-22 10:00:15Michael Voltaggio
Michael Voltaggio is the winner of Top Chef Season 6 and the owner and head chef of ink. in Los Angeles. Michael is known for his adventurous cooking, melding his classical repertoire with unconventional techniques.
- What hooked you on cooking?
- The endless possibilities.
- The coolest example of science in your food?
- The use and control of temperature to create various textures.
- The food you find most fascinating?
- The ones that mother nature provides us – that in their purest form require little to no manipulation.
- What scientific concept–food related or otherwise–do you find most fascinating?
- Right now, hybridization of plants, creating new vegetables and ingredients.
- Your best example of a food that is better because of science?
- Sous vide cooking. It has become a basic cooking technique much like braising, sautéing, frying, etc.
- How do you think science will impact your world of food in the next 5 years?
- Science will help chefs do their jobs more efficiently by giving us tools we need to achieve new and precise results.
- One kitchen tool you could not live without?
- Vitamix blender.
- Five things most likely to be found in your fridge?
- Condiments, champagne, lunch meat, cheese and leftover Chinese food.
- Your all-time favorite ingredient?
- Favorite cookbook?
- French Laundry cookbook.
- Your standard breakfast?
- Cold-brewed coffee.
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