Famous culinary school stresses science in kitchen

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Mike Groll

Food-Cooking With Science

In this image taken on Friday, Sept. 14, 2012, cinnamon aroma is added to a peanut butter and milk chocolate dome dessert 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)

Mike Groll

Food-Cooking With Science

In this image taken on Friday, Sept. 14, 2012, strawberries that were quickly frozen using liquid nitrogen will be ground in to a powder and used in a dessert 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)

Mike Groll

Food-Cooking With Science

In this image taken on Friday, Sept. 14, 2012, Chef Francisco Migoya, left, demonstrates how to make strawberry sorbet by applying liquid nitrogen to a puree mixture 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)