🎙️ EP138 – 🔬From Fine Dining to Harvard Ft. Alejandra Touceda. From her early days dodging crazy chefs, staging at El Celler de Can Roca to now managing the food lab at Harvard University, Alex’s path is anything but linear. In this episode, she dishes on what happens when food meets science.

🎧 Topics Covered in This Episode

👨‍🍳 First Kitchen Trauma – Crying cooks, forced coffee, and surviving a toxic brigade.

🥘 Traditional Roots – Falling back in love with cooking at La Taverna del Clínic.

🌟 Fine Dining Entry – Product-forward learning at Casa Solla.

🏛️ El Celler Energy – Why staging there felt like summer camp for the obsessed.

📚 Thesis at LCA – Rediscovering forgotten plants through grandma’s recipes.

🧪 Nerding Out at Harvard – Teaching food science through pizza elasticity and Harold McGee lectures.

🍶 Amazake Hits Different – A ferment that smells like fruit and flowers.

🧫 Indigenous Beverages – How Alex’s PhD is mapping microbes in traditional fermentation.

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