Molecular Gastronomy: Where Food Meets Science

http://www.Watchmojo.com enters Marc Lepine's kitchen: After 3 years of culinary school, Marc Lepine began working in the finest kitchens of Toronto, France, and Italy. Lepine has made a name for himself in the culinary world thanks to an inventive approach to contemporary cuisine. reinvent the dining experience in delicious and magical ways dishes that are equally intriguing in terms of their preparation, appearance and taste.

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[JessieSamanthaEmily]

I worked with him!

[KeMiSTv1]

That years back..when Dr. Maiilard discovered how sugars and proteins reacted to high heat levels and dubbed it the Maillard reaction that ,that too could be considered Molecular gastronomy but we just see it as searing meat and getting it golden brown..But I also feel that you should know classical cuisine and technique before doing this..can't walk without crawling first.

[KeMiSTv1]

Molecular gastronomy is very interesting..Many of the tools used have been used in food for many years before the whole craze even started..Hell agar agar comes from seaweed .Anyone who thinks it's not safe is just afraid to advance their culinary ability ..Most Chefs that use this way of cooking I.E. Grant Achatz have foundations in classical cooking and the dishes start out classical but then are brought to a whole new level for the diner.. It's not a fad...its progression..You could say ...

[seriouslydubwise]

that guy is the shittest molecular gastronomist going

[themax37]

Is that Eric Leclerc in the video? lol

[Crackspoon75]

Wanker

[Crackspoon75]

What shit go work in a real kitchen smoking chocolate cake? Dickhead

[Litledevil5]

HAHA thats ......i dunno weird?

[wd50fan]

as a cook for 15 years. this to will pass.