As a cultural culinary center and interactive classroom, the Bouley Test Kitchen serves as an educational venue for guests to learn techniques from visiting chefs through lectures and demonstrations. Instruction encompasses all aspects of on hand cooking – selecting the right ingredients, creating dishes that complement one another and assembling a nutrient dense meal which can be recreated at home. One recipe can inspire 13 additional sub-recipes. Guests can observe for example, the testing of the guest chef’s new breads. Meilleur Ouvrier de France (MOF) bread master Jacques Mahou, work resulted in 30 new menu items, now utilized in Bouley at Home, private dining and off premises catering. Chef David Bouley’s goal is to help guests become better acquainted with their own signature in developing menus, the dish’s health components quantified with special dietary needs and allergies in mind.