The Intersection of Technology and Gastronomy

Contemporary chefs seek to expand the boundaries of cuisine by combining great traditions and new ideas about food. They train with great chefs and develop a profound respect for the classical tradition. They also interface with food technicians, farmers, and scientists to learn how new developments can build on their culinary foundation. Chefs sometimes struggle to find a convenient source for new ingredients that are common in mass production but not found on kitchen shelves.

Cuisine Tech brings chefs and their ingredients together. We bring high-tech gelifiers, emulsifiers, starches, fats, and sugars to your shelves in convenient packs.