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Chef J. Kenji López-Alt Talks Curiosity, Cuisine, and Science

IFT FIRST keynoter shares the importance of connecting culinary creativity with scientific inquiry, curiosity, and regional flavors to inform the future of food.

Chef J. Kenji López-Alt

Food Technology Magazine

When award-winning chef and author J. Kenji López-Alt walks on stage to deliver the IFT FIRST opening keynote on Monday, July 13, he will have something important in common with his audience—an unwavering commitment to scientific principles.

Both his father and grandfather were scientists, and although he graduated from MIT with a degree in architecture, López-Alt started out as a biology major. His interest in science has remained a constant in his career. He is known for applying scientific principles and experimental methods to cooking, and his landmark book, The Food Lab: Better Home Cooking Through Science, reflects that …

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Hero Image: Photo courtesy of J. Kenji López-Alt

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