Culinology Certification Course
This is a 40-hour, self-paced course on Culinology (restaurant and commercial food production) that was created for the Research Chefs Association and the American Culinary Federation. It is designed for people who work with food professionallly, but home cooks and others interested in learning the science behind commercial food production will find it interesting and […]
The Secret World of Proteins
This is the recording of a talk Chef Silver gave at the American Culinary Federation’s national convention in Las Vegas. The talk covers three mains areas: what proteins are and examples of types of proteins; MSG, I+G, and umami; and finally, proteins in nutrition, including the Protein Leverage Theory. The talk was designed for non-scientists, […]
Sushi-Making Class in Tokyo, Japan
My wife and I went with other culinary instructors to Japan with a group of students, and we all attended a sushi-making class. This class taught the basics of making sushi rice, nigiri sushi, and maki sushi.
ACF Food Science Course
This is a 40-hour, self-paced course on food science for food professionals, home cooks, scientists, non-scientists, or anyone who works with food and wants to understand what’s going on under the hood. The ACF food science course is available here. Overview This online course represents over a thousand hours of curriculum development, including many improvements […]
Food Science Lectures
Note: This is a new class, and the lectures will be posted here as they are created. They should all be available by the end of June 2026. There are also two talks, an interview, and a lecture I gave at a college in Seattle (food molecules). 1: Intro & Heat 2: Water — (coming […]