Cooking has been my passion and hobby for years. I enjoy experimenting and trying new things in the kitchen and presenting the dishes in an artful way. I like playing with different tastes, aromas, visuals and sometimes even music to accompany my dishes. I almost never follow one recipe and construct my dishes by combining ideas from different recipes, TV food shows and from the different restaurants I visit. Some of my favorite recipes were actually developed when I found myself cooking dinner on a weekday night after a long workday in the office and I had no option but to use a few random foods in my fridge and pantry (think of the TV show Chopped). Sometimes it works and sometimes it doesn't but my wife lets me know right away!
I discovered molecular gastronomy - or modern cooking - when I visited Homaro Cantu's Moto restaurant in Chicago. The level of creativity and experimentation was outstanding and since then I've been interested in molecular gastronomy. At first I was reading about this new style of cooking to entertain myself but I always dreamed about applying some of the techniques in my kitchen.
The major challenge was to find good recipes with complete detailed explanations, learn the basic principles behind each recipe so I could be creative and come up with my own dishes, find good pictures of finished dishes and serving suggestions. It seems like molecular gastronomy chefs don't want to completely share their secrets and they just give you a truncated version of the recipe. Well, after all that hard work to come up with a signature dish I guess it makes sense. It is like protecting a patent from an invention.
That's why I created this molecular gastronomy website with recipes that I or my readers have tried at home and modified as necessary, tips and techniques to get the best results with molecular recipes and successfully create your own signature dishes, affordable ways of acquiring or substituting molecular gastronomy equipment and substances, and beautiful pictures of finished dishes to inspire your creativity. Some techniques, equipment and ingredients could be really expensive and less accessible but there is plenty you can do at home with as little as $100.
I welcome professional chefs, amateur cooks and scientists to use this molecular gastronomy website to collaborate in building this community to make molecular gastronomy more accessible and affordable to everyone. People should not be deprived of the multi sensory pleasures of molecular gastronomy. Contact US with any questions or to share your favorite recipes and ideas.
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