Today, Kitchen Chemistry traveled to Cook, a demonstration kitchen in Philadelphia. There, we learned a lot about the texture behind many different types of food and how texture will affect the overall outcome of the dish. Chef Doug Allen, a Japanese food enthusiast, showed the group how fairly simple techniques can make fantastic dishes.
Similiar to Studiokitchen, we did not know going into the restaurant what we were going to have. At Cook, multiple chefs come in, cook, and show off their skills. Chef Allen answered all of our questions and helped many in the group modify their final projects.
Overall, the experience of going to Cook was life-changing. This was my first time eating highly fancy food and watching it being prepared in front of me. I think that most of the group can agree that we walked out of the kitchen with a better appreciation for good food.
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