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In mid-March, 2024, Diman's Molecular Gastronomy students competed in their final project: an epic cook off!
The 15-week Food Science final project showcased culinary prowess and scientific innovation. Students crafted their own menu projects, integrating 3-4 food science techniques they had meticulously honed throughout the class.
The community came together and judged the cooking creations.
The judges had a difficult time choosing one winner, but crowned Katie Miranda and Joseph Larrabee’s “K.J’s Mini Seafood Boil” as the victor. They noted the innovative approach of sous vide shrimp and smoked lobstertail paired with perfect flavors.
