Charles Michel

Charles Michel

Chef and Food Researcher

https://www.charlesmichel.co
Charles is a Franco-Colombian professional chef graduated from ‘Institut Paul Bocuse’ cookery school in Lyon, France in 2006. After a classical training in kitchens in France and Italy, including two years at the three Michelin-starred restaurant “Dal Pescatore”, his work as a cook took a turn in a collaborative research with professor Charles Spence, applying insights from sensory and psychological science to culinary creations. He has worked in Europe and South America, managing his own consulting and culinary services brand for the past 7 years; teaching in cookery schools, developing restaurant and hospitality concepts, consulting for food industry, and delivering private high-end dinners. He is currently conducting research as Chef-in-residence at the Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford. His work focuses on understanding the role of the senses in modulating flavour perception, with a particular interest in the visual aesthetics of food. He has recently been applying the knowledge of brain and sensory research to inform creative processes and experience design in gastronomy: Creating a bridge between the art and science of culinary practices could play a crucial role to design the healthier, more sustainable foods for the future of mankind.

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Charles's favorite cookbooks

Available on ckbk now
Le Guide Culinaire

Le Guide Culinaire

Auguste Escoffier

A bible. But what I like more are the forewords of Escoffier that really show why he was a genius, and how well he sensed the spirit of his times to create a change in how kitchen's were organised. Also, I really like some of the old techniques he uses that are sometimes forgotten, the use of essences for instance.

Coming to ckbk soon
Available on ckbk now
Umami

Umami

Ole Mouritsen

Not only for the recipes, but for the science of taste that comes before them

La Cuisine de Référence

La Cuisine de Référence

This is by far the cookbook that has helped me more in perfecting skills at early stages of being a cook, and afterwards when it came to teaching as well. It's the manual that all cuisine students are given when studying in France. If I had to recommend only one book to someone wanting to learn cooking, this would be it (even if that would imply learning a few French words!). You can easily open a few successful restaurants if you follow that book: It is very precise in techniques and recipes, both savoury and sweet. Also everything in terms of regulations and safety. Another jewel

The Virtues of the Table: How to Eat and Think

The Virtues of the Table: How to Eat and Think

Julian Baggini

Each chapter ends with a recipe (not a single ingredient is scaled), that illustrates one of the virtues we should all have when it comes to thinking about food. Baggini also explains what he thinks about recipes in a brilliant way. A philosopher's take on a cookbook

Le Ricette Regionali Italiane

Le Ricette Regionali Italiane

This is probably the most faithful compendium of Italian recipes, showing a great deal of what Italian cuisine means. It's the great favourite of some of the Michelin-starred chefs I had the chance to meet while working in Italy (even preferred to the 'Cucchiaio d'argento'). The recipes were collected by a woman who travelled the whole country with her sisters, organising for the first time Italian recipes by geographic regions. This is particularly special because it was done before the 'nouvelle cuisine' and all the trends that now tend to globalise food practices (not saying that's a bad thing). This book shows just how complex Italian cuisine is, and there are also many modernist techniques that would even surprise the most creative cooks. A jewel, truly.

Bras

Bras

Michel Bras

Seminal book when it comes to plating and presentation, with a particular inspiration in the surrounding natural landscapes... true works of visual art.