In this image taken on Friday, Sept. 14, 2012, chocolate pearls that will be used as a dessert garnish are removed from cold canola oil 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, chocolate pearls that will be used as a dessert garnish are removed from cold canola oil 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, chocolate pearls that will be used as a dessert garnish are removed from cold canola oil 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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