In this image taken on Friday, Sept. 14, 2012, Chef Francisco Migoya pours chocolate sauce into a container of cold canola oil that will develop into pearls to be used as a dessert garnish at the Culinary Institute of America in Hyde Park, N.Y. This esteemed cooking school north of New York City is dramatically pumping up science instruction, saying that tomorrow's chefs will need more technical know-how in the age of molecular gastronomy and sous-vide. (AP Photo/Mike Groll)

Associated Press
In this image taken on Friday, Sept. 14, 2012, Chef Francisco Migoya pours chocolate sauce into a container of cold canola oil that will develop into pearls to be used as a dessert garnish at the Culinary Institute of America in Hyde Park, N.Y. This esteemed cooking school north of New York City is dramatically pumping up science instruction, saying that tomorrow's chefs will need more technical know-how in the age of molecular gastronomy and sous-vide. (AP Photo/Mike Groll)
In this image taken on Friday, Sept. 14, 2012, Chef Francisco Migoya pours chocolate sauce into a container of cold canola oil that will develop into pearls to be used as a dessert garnish at the Culinary Institute of America in Hyde Park, N.Y. This esteemed cooking school north of New York City is dramatically pumping up science instruction, saying that tomorrow's chefs will need more technical know-how in the age of molecular gastronomy and sous-vide. (AP Photo/Mike Groll)
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