Art & Science with Legend Chef Tony Khan

Culinary arts is both an art and a science. It encompasses what Mother Nature gives us in the form of ingredients.

A chef is like an artist when the food is plated as in fine dining which resembles an artistic piece that sometimes is beyond human description. Different colors of different ingredients placed in hands of different chefs can create entirely different art pieces. It can be rainbow colors and it can be as simple as black and white. Artisan chefs often go out of their way to create themes that reflect the culture and customs of their native countries which is a wide spectrum of kaleidescope of fine dining art pieces of food which can be beyond imagination.

Culinary arts can also be a science. The popular Milliard reaction which is caused by searing meat can create numerous aromatic compounds which until recently still beyond comprehension. Herbs and spices provide a myriad of flavours which is vastly different when they are toasted , dried or ground using either the blender or mortar and pestle makes a difference in the final taste due to the different treatment that breaks the walls of the molecules in these herbs and spices in different ways which results in different aromas , tastes and texture of the final product that these herbs and spices seek to flavor it. from Chef Tony khan

If anyone want to learn culinary Art& Science.You can learn from Chef Tony khan.

  Chef Tony Khan

  President

Chef's Development Society of Bangladesh