Posts by laci

Hi, When I'm soaking chickpeas overnight in cold water (covering them by 3-4 inches of water in a large stainless steel bowl), I notice popping sounds they make about 2-3 hours after I put them in the water. Seems like as they're...

No, it must be a different Laci...

Thanks for your informative reply. Small scale recipe formulations for industrial customers or the foodservice sector sounds very interesting. Do all restaurants have such personnel, or is it limited to Olive Gardens and Applebee's? ...

I didn't check the replies, because I didn't see too much, so I've been away from the forum for a while. What is the research chefs association you mentioned in your post? Yeah, corporate chef also sounds interesting, I'll look into...

Gus, Thanks for the info. I found Herve This, and Harold McGee (actually reading a book by him). What field are you working in now (I mean have you been able to incorporate science into your cooking)? Thanks, laci

Thanks, Suzanne. Unfortunately, I do not find any mention of a career related discussion forum at www.culinology.com... I'm hoping that some research chef will take pity on me here :), and give me some advice... Regards, Laci.

Hello, I've just joined cheftalk. I'm in Toronto, Canada. I'm very interested in cooking, but I have a scientific inclination, so I've searched around on the Internet, and found out about the profession of research chef. I would...