We know that brilliant chefs can cook, and it truly is a form of art. But how are they with the sciences? For sure the art of pastry is a science, where as cooking on the savory side is more of a dalliance of braising or even a tete-a-tete on the grill with their favorite cut of cow. But today we see that the chef’s mind works far more three dimensional than most.
To prove the genius of at least one of our favorite chefs, we examine the paperwork of Andre Natera who provides proof once and for all that “pie equals cake”. Read on for proof. Continue reading