When J. Kenji López-Alt steps onto the stage for the IFT FIRST keynote, he shares a vital connection with his audience: a deep respect for science. Coming from a lineage of scientists, with both his father and grandfather in the field, Kenji’s scientific curiosity shines through in his culinary work.
Though he graduated from MIT with an architecture degree, he began his journey as a biology major. This foundation in science informs his cooking. Known for his groundbreaking book, The Food Lab: Better Home Cooking Through Science, Kenji dives into the “why” behind cooking techniques and recipes. He describes himself as someone who continually asks questions.
In an interview, Kenji shared how his scientific background shapes his cooking. “I aim to understand how and why things work. This knowledge helps me adapt recipes, change ingredients, and adjust cooking methods while still achieving great results,” he explained. This approach empowers cooks to experiment and innovate in their own kitchens.
But why should everyone understand science better? Kenji notes a common misunderstanding. Many people think of scientists only as lab technicians. In reality, science is a broad process crucial for understanding everything around us, including food. “Science applies to diverse fields, from cooking to art. It helps us grasp how the world operates,” he said.
As for culinary trends, Kenji sees a shift in American tastes. With the internet making global ingredients and recipes more accessible, people are exploring flavors beyond traditional favorites. Now, there’s a growing interest in regional cuisines from places like Eastern Europe and the Middle East. Kenji mentioned, “As we delve into culinary diversity, folks are beginning to appreciate the distinctions within Mexican cuisine, like the differences between Yucatán and Mexico City dishes.”
His insights highlight the idea that food is an ever-evolving adventure. Recent surveys indicate that more than 65% of Americans are eager to try out recipes from unfamiliar cuisines. With chefs like Kenji leading the way, our palates are expanding and diversifying.
In summary, Kenji López-Alt not only exemplifies the union of science and cooking but also encourages curiosity and exploration in the kitchen. As more people embrace the science behind their meals, cooking can transform into a creative and rewarding experience.
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IFT FIRST, expo, keynotes, Hot Topics Studio, scientific program, networking, Food Technology Magazine, May/June 2026, Vol.80, No.3
