Carme ruscalleda biography of michaels
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List of female chefs with Michelin stars
Anne-Sophie Pic (left) and Carme Ruscalleda (right), two female chefs who hold three Michelin stars
Women chefs were among some of the earliest to be awarded Michelin stars. Within the Michelin Guide, stars were first introduced in with the present three star system added in When three stars were first awarded in , two female chefs, Eugénie Brazier and Marie Bourgeois, were among them. Several female chefs have been awarded three stars since, including Marguerite Bise, Sophie Bise, Nadia Santini, Elena Arzak, Clare Smyth, Anne-Sophie Pic, Carme Ruscalleda and Ana Roš.
In recent years, the number of male chefs awarded stars has greatly outnumbered those given to women. However, there has been an increase in the number of women from different nations awarded, due to the expansion of the areas covered by the guide. The lack of women holding stars has repeatedly led to criticism of the Michelin Guide, who have in turn poin
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Cooking Up Interest in Science
The students in Science of the Physical Universe "Science and Cooking: From Haute Cuisine to Soft Matter Science" had just burst into applause. In this moment, they weren't clapping because Jose Andrés had made an egg out of cheese or because Grant Achatz had passed out powdered caramel that turned into chewy caramel into your mouth--both of which did happen in the class, by the way--but because Professor Michael Brenner had just unveiled the equation of the week: a heat transfer equation. The applause became a tradition in the course, each time an equation of the week was displayed; this particular one described how heat moves through a body, and students would later use it to calculate how long, and at what temperature, to cook a molten chocolate cake to get that characteristic gooey center with a fully baked crust.
Enthusiasm for equations notwithstanding, it was "haute cuisine," not "soft matter science," that initially drew
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Catalan cuisine fills the classrooms of Harvard
Barcelona ().- The first of four parts of the Harvard University course ‘Science and Cooking: From Haute Cuisine to the Science of Soft Matter’ will be taught by a select group of Catalan chefs. The chefs will teach students about the determinant aspects of cooking and their relation to science.
The course began today with chefs Ferran Adrià and José Andrés accompanied bygd the scientists Harold McGee, known for his contribution to the science of food, and Pere Castells, head of investigation at the Fundació Alícia. Apart from Adrià (El Bulli), the Fundació Alícia has been responsible for samling together renowned chefs like Joan Roca (El Celler de Can Roca), Carles Tejedor (Via Veneto), Enric Rovira (chocolatier), Nando Jubany (Can Jubany) and Carme Ruscalleda (Sant Pau) to teach the seminar course ‘Science and Cooking: From Haute Cuisine to the Science of Soft Matter’ at Harvard University. The course aims to offer a set of educa