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Nathan Myhrvold

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Chefs think about what it’s like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.

Nathan Myhrvold

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Nathan Myhrvold

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There’s no way I’m going to stand up for bad ingredients. We love seasonal ingredients. It’s a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.

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The thing I enjoy about going fast is the risk-reward scenario you get. If you make good decisions, the benefits are amazing. If you get it wrong, you can lose so much.

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May 18, 2024

The thing I enjoy about going fast is the risk-reward scenario you get. If you make good decisions, the benefits are amazing. If you get it wrong, you can lose so much.

Previous

May 18, 2024

There’s no way I’m going to stand up for bad ingredients. We love seasonal ingredients. It’s a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.

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