Ali Bouzari began cooking in restaurant kitchens while studying biochemistry as an undergraduate. In 2011, he started teaching at the Culinary Institute of America while pursuing his Ph.D. in Food Biochemistry from the University of California, Davis. For his dissertation, Ali stayed true to his roots as a cook and collaborated with The French Laundry to study a uniquely culinary topic: cooking vegetables sous vide. This interaction jumpstarted his career as a consultant to the culinary industry, allowing him to work closely with some of the most innovative restaurants in the country (Benu, The Restaurant at Meadowood, Eleven Madison Park), including working as Culinary Scientist for the Thomas Keller Restaurant Group. He is currently writing a book that seeks to bring the knowledge and insight that he gained working with great chefs from around the world to the general public. In addition to his restaurant consulting work, Ali worked with a team of scientist and chefs to play an integral role in the development of the Culinary Science bachelor’s program at the Culinary Institute of America.
Culinary scientist Ali Bouzari dips into the chemistry behind condiments, from hot sauce to mustard.
Secrets of the Sauce (and Other Edible Liquids)
Culinary scientist Ali Bouzari weighs in on the four ways to change the thickness of any sauce, soup, or liquid.