A few weeks ago, Kettle Cuisine’s own Corporate Executive Chef Joseph Ascoli along with development chefs Jillian Greene and Cesare Casadei had the pleasure of participating in a collaborative event with Newbury College’s Culinary Arts Department and America’s Test Kitchen. Hosted by the Research Chef’s Association (RCA), The Art & Science of Cooking event included a lively discussion about the growing role of Research & Development Chefs and the practice of “Culinology®” – the blending of culinary arts and the science of food.
Jack Bishop, Editorial Director of America’s Test Kitchen, introduced their new book: Cook’s Illustrated: The Science of Good Cooking while two cooking demonstrations brought concepts from the book to life. Building off of the book’s gold standard Beef Stew recipe, Newbury Chef/Instructor David Pazmino made a quick, home version of the soup. At the same time, Kettle Cuisine’s Chef Joseph made a version of the same soup for larger scale cooking. As the chefs cooked, moderator Jack Bishop shared insights about the recipes, techniques, and ingredients with the audience. Perhaps most importantly, the audience of 80+, which included chefs and representatives from Kayem, Hans Kissle, Roche Brothers, Elite Spice, Stonewall Kitchen, and Mystic Brewery among others, got to taste the stews and engage in a lively Q&A with the chefs.
Following the demonstrations, guests toured the Newbury teachings kitchens, and a book signing and reception capped off the celebration. Thanks to RCA, Newbury College, Chef Pazmino, Jack Bishop and everyone who helped make it such an extraordinary event!