Molecular Chef This Is My Job
Alex StupakNew York, NYAge: 29Years on Job: 4 Most chefs don’t have scientists on speed dial–but then again, most chefs aren’t Alex Stupak, who practices molecular gastronomy, or cooking with chemistry-lab-worthy techniques. At New York City’s avant-garde restaurant wd-50, Stupak starts with a traditional dish, then designs something new–such as balsamic vinegar encapsulated in vanilla ice-cream nuggets–using high-end food additives and unusual equipment. The flavor combinations and textures are intriguing, and the food tastes great–which is what Stupak and his customers really care about....