Cesar Vega has been the editor-in-chief of The Kitchen as a Laboratory. He studied food engineering in Mexico, holds a master’s degree in food science from the University of Guelph in Canada, a PhD in food science from the University of Cork in Ireland, and a degree in culinary arts from Le Cordon Bleu. In addition, he is research manager at Mars Botanical, a division of Mars, Inc. He regularly teaches seminars on the relationship between science and cooking and acts as a consultant to restaurants.
The perfect ice cream
THE FUSION OF SCIENCE AND CUISINE
Passionate about science, food and cooking, the ice cream formulation expert, Cesar Vega, reveals the foundations of the perfect structure of this food in #GastronomyShapers.