Basing menus on food science has made his restaurant Alinea (Chicago) the best US restaurant.

Starting with fellow chefs at the French Laundry, in California's Napa Valley.

Below is a link to a great review of Grant' work and thoughts on the science of menu creation:

Part 1: http://www.technologyreview.com/Biotech/18046/page1/

Part 2: http://www.technologyreview.com/Biotech/18043/page1/

View some of the work by Chef Achatz: http://www.technologyreview.com/video/taste/

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