Putting Science to Work in the Kitchen

Dining
Putting Science to Work in the Kitchen
By JAN ELLEN SPIEGEL

NOEL JONES knew the minute Robert Moore said he was a scientist that having him intern in his kitchen was going to be the start of a beautiful friendship. Dr. Moore, the retired director of Hartford Hospital’s pathology lab, has a Ph.D. in physical biochemistry.
“I thought, ‘This guy’s got a lot more to offer me than I have to offer him,’” said Mr. Jones, executive chef of On 20, the venerable lunch-only Hartford restaurant that until recently was called the Polytechnic Club. More ...
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