An entire general session was devoted to increasing menu emphasis on produce, with presentations by marketing specialists, nutritionists and, of course, chefs.
Today one-third of Unilever's food products come out of Wesdorp's research center, where 450 scientists, physicians, psychologists and, of course, chefs spend their days with microscopes, mass spectrometers and industrial ovens.
They include people from the pharmaceutical industry with knowledge of growing cells in a lab and the nutrients needed to cultivate them, along with other scientists, food engineers, and, of course, chefs.
Today one-third of Unilever's food products come out of Wesdorp's research center, where 450 scientists, physicians, psychologists and, of course, chefs spend their days with microscopes, mass spectrometers and industrial ovens, researching things like creaminess and flavor and asking highly complex and daunting technological questions.
Of course, chefs didn't find enough praise in such reviews, and hardcore food snobs thought I should've brought out the daggers.
Entrees are $27.50 to $130, for a five-course chef tasting menu complete with wines.
A three-course chef's menu is also available for 49 euros.
Six-course chef's tasting menu, $95. HOURS From 6 to 11 30 p.m. nightly.
The $45 six-course chef's tasting menu is a real bargain.
