This fall, chef Ferran Adrià will join chef/restaurateur José Andrés to teach a course on culinary physics at Harvard University, according to an article in The Washington Post. In the 13-week course, students will attend chef demonstrations, labs and physics lectures to learn the structure and characteristics of techniques such as emulsions and foams.

The news comes on the heels of Adrià's announcement last month that he would close his famed El Bulli restaurant in Roses, Spain. In 2014, the restaurant will become a foundation that gives culinary scholarships to avant-garde chefs. Read the full article here.
Coinciding with the National Peanut Board's (NPB) 10th anniversary and National Peanut Month, NPB held its "Peanuts: Energy for the Good Life" event in Washington, D.C., attracting more than 150 attendees from Congress and the U.S. Department of Agriculture, as well as the culinary industry.

Chefs Katsuya Fukushima, Brian Voltaggio and R.J. Cooper with kids from Brainfood

Brainfood, a nonprofit organization that promotes active learning and healthy living in kids through culinary activities, was the recipient of NPB's Energizing for Great Causes award. D.C.-area chefs R.J. Cooper, Brian Voltaggio and Katsuya Fukushima created globally inspired canapés and dishes for the luncheon featuring U.S.-grown peanuts, peanut butter, peanut oil and peanut flour. And more than 100 different retail peanut products were showcased for attendees.