PolyScience The Alinea team sought out PolyScience for their expertise with constant temperature control equipment. After discussing the culinary uses for precise temperature water baths in sous vide cooking, CEO Philip Preston was intrigued by some of Chef Achatz’ other ideas. The result has been the creation of the AntiGriddle, a patent pending “cooking” surface that achieves temperatures below -50°F, allowing the Alinea chefs to create unique textures by instantly freezing ingredients. Polyscience has also provided high speed emulsifiers, and is working with Chef Achatz on several more culinary inventions. www.polyscience.com