How would the knowledge of chemistry be useful to a chef?

Answer 1

It is immensely important. If you know what is going on at the deepest level of what you are doing, you can understand principles of cooking, instead of just following recipes. Watch Alton Brown's show "Good Eats," and you'll see exactly what I mean. Alton Brown RULES!!!!

Answer 2

Food science is a fascinating thing. You learn the "whys" of how different foods react and why the do that. Like why you need baking powder in some baked goods, why yeast works like it does, why you shouldn't put tomatoes in a copper pan. It's all about an inquisitive mind that chefs need.

Would you trust a chef that when asked a question, they'd just say "I was told that in school" or "I read it somewhere" or "I don't know." Chefs become teachers to the staff. It's not just cooking, it's the understanding of why you're doing what you're doing.

Answer 3

Watch the TV cook show with Alton Brown. He refers to chemistry often when talking about ingredients and how htey can effect the outcome of the food he prepares.
He is an excellant chef & teacher with a background in chemistry.

Answer 4

Oh, this is quite important because cooking is essentially chemistry. Timing, combinations, chemical reactions, trials & errors, they're both rather similar. Please note, musicians ussually make good chefs as well. they can see what the dish should be just by reading the recipe; like reading music, the same application.

Answer 5

you need to know that certain foods have chemical reactions with eachother, or even certain pots and pans. copper pans will affect the flavor of many dishes, and tomato will eat right thu aluminum...adn the answer above me sure is right, alton brown on "good eats" knows his chemistry (I LOVE THAT SHOW)