At 11:49 p.m. on an otherwise ordinary January 26th, a bearded man was burning the midnight oil in a food lab. He had worked at 16 Michelin star restaurants, was named a Zagat 30 Under 30, and was twice nominated for the James Beard Rising Star Chef award. Tonight, though, he was a scientist. He […]
At 11:49 p.m. on an otherwise ordinary January 26th, a bearded man was burning the midnight oil in a food lab. He had worked at 16 Michelin star restaurants, was named a Zagat 30 Under 30, and was twice nominated for the James Beard Rising Star Chef award. Tonight, though, he was a scientist. He …
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