Chefs Adrià and Andrés to teach culinary physics course at Harvard

This fall, chef Ferran Adrià will join chef/restaurateur José Andrés to teach a course on culinary physics at Harvard University, according to an article in The Washington Post. In the 13-week course, students will attend chef demonstrations, labs and physics lectures to learn the structure and characteristics of techniques such as emulsions and foams.

The news comes on the heels of Adrià's announcement last month that he would close his famed El Bulli restaurant in Roses, Spain. In 2014, the restaurant will become a foundation that gives culinary scholarships to avant-garde chefs. Read the full article here.

The Culinary Professional named top book by Cordon d'Or Gold Ribbon

The Culinary Professional, co-authored by Christopher Koetke, MBA, CEC, CCE, vice president of culinary-arts programs for Laureate International Universities and dean of Kendall College's School of Culinary Arts in Chicago, and John Draz, executive research chef of Ed Miniat Inc. in South Holland, Ill., won the Literature Text Book Culinary Academy Award from the 2009-2010 Cordon d'Or--Gold Ribbon Culinary Academy Awards.

Koetke and Draz, along with recipients of other award categories, will be honored by Noreen Kinney, founder and president of the St. Petersburg, Fla.-based Cordon d'Or--Gold Ribbon Culinary Academy Awards at a reception on April 30 at The Don CeSar Resort in St. Pete Beach, Fla.

The Culinary Professional, published in 2009 by Goodheart-Willcox, is an introductory textbook developed for students in grades 9 through 12 as well as the first two years of postsecondary training. It offers explanations of culinary techniques, identification of the equipment and foods used in a professional kitchen and an introduction to the knowledge and skills needed to work in and manage a foodservice operation. The book also explores the vast range of opportunities encompassing traditional and emerging food careers.