From Philip Preston’s lab to the kitchens of boundary-pushing chefs - Chicago Sun-Times
From Philip Preston's lab to the kitchens of boundary-pushing chefs Chicago Sun-Times While Preston often works with chefs in their restaurant kitchens — he recently came back from the French Laundry, where he brainstormed with Keller on ways to make sous vide more approachable — it's in his home garage where the majority of ... |