Chef Dan Felder on research and development, bringing new life to classic dishes

Photo: Jimmy Hayes

Photo: Chef Dan Felder in the Pilot R&D test kitchen.

In the world of chefs, to come up with a new flavor combination or a new dish sometimes isn't enough. For a certain kind of restaurant, creativity is measured in how many new ideas or techniques you come up with - can you make food that literally no one has ever seen before? To do that, there is a whole class of chefs who basically never cook food you or I will ever eat. They're there purely for research and development or R&D. Ali Bouzari, a culinary scientist himself, interviewed his business partner Dan Felder, one of the brightest minds in this business, on some of the lengths he's gone to, to try to get a new idea right.

Dan Felder is the Chief Innovation Officer and a Co-Founder of Pilot R&D. Ali Bouzari is also a founder of Pilot R&D, and the author of Ingredient: Unveiling the Essential Elements of Food.

Before you go...

Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.

Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.

Support The Splendid Table

Listen to Full Episode

Ali Bouzari

Ali Bouzari is a culinary scientist, author, educator, and co-founder of Pilot R&D, a culinary research and development company, and Render, a new food company that collaborates with the best restaurant chefs in the country to reinvent the way food lovers eat. His book, Ingredient: Unveiling the Essential Elements of Food, won the 2017 IACP award for Best Reference Book. Ali also writes a monthly column, Housemade, for the San Francisco Chronicle.