Harold McGee is a world-renowned authority on the chemistry of foods and cooking. He has written two seminal books on kitchen science: On Food and Cooking: the Science and Lore of the Kitchen and the Curious Cook. He currently writes a regular column for the New York Times, which examines – and often debunks – conventional kitchen wisdom. He also teaches at The French Culinary Institute in New York City. Before becoming a writer, Harold was a literature and writing instructor at Yale University.
About MAD: MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change. MAD is a non-profit organization that inspires and empowers cooks, servers, and eaters to create sustainable change. From luminaries in the field to young apprentices, we’re connecting individuals and equipping them to make a difference in their restaurants and the world.