Episode 61: James Briscione
Podcast |
Wild Game Domain: From the Hunt to the Hearth
Publisher |
Heritage Radio Network
Media Type |
audio
Podknife tags |
Food, 
Hunting, 
Outdoor Sports, 
Society & Culture, 
Sports & Recreation
Categories Via RSS |
Outdoor Sports, 
Sports & Recreation
Publication Date |
Jun 04, 2014
Episode Duration |
02:00:00
Welcome to the future – where computers can cook for you. On this week’s episode of Wild Game Domain, host...
Welcome to the future - where computers can cook for you. On this weeks episode of Wild Game Domain, host Chad Pagano is joined by James Briscione, the Director of Culinary Development at the Institute of Culinary Education and Food Networks first ‘Chopped Champion. After training with European masters in sous vide cooking technique in Venice, Italy in 2011, he began developing ICEs premiere Cuisine Technology Program. In March 2013, James was featured in the New York Times and The New Yorker for his role as the lead chef in ICEs collaboration with IBM, in a project that seeks find how computers can fuel creativity in the kitchen. James is also an expert in field of healthy cooking and penned the cookbook Just Married andamp; Cooking with his with Brooke Parkhurst. This program was sponsored by Heritage Foods USA. Molecular gastronomy is technically the study of the science of cooking. Its the reactions that happen when meat touches fire. Understanding those processes is understanding what molecular gastronomy is. [07:00] --James Briscione on Wild Game Domain

Welcome to the future – where computers can cook for you. On this week’s episode of Wild Game Domain, host Chad Pagano is joined by James Briscione, the Director of Culinary Development at the Institute of Culinary Education and Food Network’s first ‘Chopped Champion.’ After training with European masters in sous vide cooking technique in Venice, Italy in 2011, he began developing ICE’s premiere Cuisine Technology Program. In March 2013, James was featured in the New York Times and The New Yorker for his role as the lead chef in ICE’s collaboration with IBM, in a project that seeks find how computers can fuel creativity in the kitchen. James is also an expert in field of healthy cooking and penned the cookbook Just Married & Cooking with his with Brooke Parkhurst. This program was sponsored by Heritage Foods USA.

“Molecular gastronomy is technically the study of the science of cooking. It’s the reactions that happen when meat touches fire. Understanding those processes is understanding what molecular gastronomy is.” [07:00]

–James Briscione on Wild Game Domain

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