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Content about Chemistry

August 2, 2011
Chemical safety and the kitchen

Learn how to minimize the risk of chemical exposure in the kitchen. 

When tasked with thinking about the safety restaurant hazards of a restaurant, many will first think of items such as food handling, slips, falls and cuts.

May 5, 2011
Screw Caps: Friend or Foe?

Are you screw-happy or screw-crappy?

Are screw caps an improvement?

April 8, 2011
White with Seafood, Red with Meat....

Few restaurants train beyond vague pairing platitudes such as “white with seafood, red with meat” and generally provide pairings to memorize. Teaching how wine and food 

March 23, 2011
So what is gin?

Gin is a clear, mostly unaged spirit that derives its flavor from a variety of fruit peels and botanicals, most notably juniper, which by law must be the prominent flavor ingredient.