Part 5/9:
He collaborates with food technologists and flavoring experts, such as Maureen from Givaudan, to create seasoning and flavor solutions that mimic the taste of traditional dishes. For instance, Darryl explains how he infuses flavors into rice and chicken using innovative techniques to achieve the desired charred and crispy textures, all without traditional methods like charcoal fires or long marination periods.
The synergy between culinary artistry and food science is central to Darryl’s mission—bridging the gap for easier adoption of future foods.