A multidisciplinary approach emphasizing the central role of the sense of smell in food and beverage experiences

Gastón Acurio is an innovative chef and culinary ambassador who brought Peruvian cuisine to the world stage.

Methods of applying controlled heat and related culinary processes to make food safe, edible, digestible, and appealing in flavor, aroma, color, and texture.

An interdisciplinary field of study that applies scientific principles to the selection, preparation, processing, cooking, and presentation of food.

The process of developing food and beverage ventures by combining culinary knowledge and skills with innovation and business management to create economic, cultural, or social value.