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The Art & Science of Cuisine

The Art & Science of Cuisine

Salk Institute for Biological Studies presented a unique fusing of the most recent beneficial scientific discoveries with novel kitchen theory at the inaugural Art & Science of Cuisine. Guests met with San Diego’s freshest-thinking chefs, mingled with Salk scientists who explained how dietary changes stave off illness and prolong vibrancy, and sampled an extraordinary array of delicious food. Participating chefs included honorary chair Deborah Szekely, Nathan Coulon, Isabel Cruz, Su-Mei Yu, and others.

Photography by Joe Belcovson


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