If you have ever been surprised and impressed by an unusual serving of emulsion, a helping of frothy foam, or a plate of frozen gases as your meal, the chances are that Hervé This and his gastronomic research will be behind them.
In 1988, Hervé This co-founded the scientific discipline of Molecular Gastronomy with the late Nicholas Kurti, to refocus attention on the chemical processes involved with cooking, at a time when people were becoming more interested in the science of raw food ingredients and the technology of industrial food processes.
His discoveries have included the perfect temperature for cooking an egg and the use of an electrical field to improve the smoking of salmon. Hervé This carries out his kitchen research alongside Nobel prize winners and Michelin-starred chefs, and his concept of Molecular Gastronomy is now used in curricula for chef training all over the world, as well as in restaurants and home cooking.
Join the father of molecular gastronomy as he launches his new book The Science of the Oven, and learn more about his philosophy and the science behind his food.
Instructor: Hervé This