April 12, 2010
Delish Your Dish Culinary Encounters- Molecular Gastronomy with Marcel Vigneron Last night I had the pleasure of being a Sous Chef to Top Chef contestant, Marcel Vigneron.  Marcel, who is known for his molecular gastronomy, 63 degree egg and foams, taught a Modern Global cuisine class last night at Sur La Table. Having the opportunity to work alongside a chef like Marcel was an incredible experience.  Our kitchen was more like a culinary science lab.  We all watched in amazement as Marcel would create things such as spherifications. One of the greatest recipes last night was a modern version of the peanut butter and jelly sandwich.  Rather than creating what most of us are accustomed to, we created spheres of grape juice using chemicals.  The spheres had a consistency of an egg yolk.  Once you placed the “peanut butter and jelly sandwich” in your mouth the sphere would pop and you’d have a grape explosion in your mouth.  Spectacular to say the least! Marcel was an incredible teacher and it was an honor to work alongside him.  He is currently Executive Chef at a new lounge in Los Angeles called Bar 210.  From what I hear it is a swanky new hangout and I will be sure to check it out soon! Team Molecular Gastronomy Chef Matt Flinn, Me, Chef Marcel Vigneron, Chef Jessica Morris)

Delish Your Dish Culinary Encounters- Molecular Gastronomy with Marcel Vigneron

Last night I had the pleasure of being a Sous Chef to Top Chef contestant, Marcel Vigneron.  Marcel, who is known for his molecular gastronomy, 63 degree egg and foams, taught a Modern Global cuisine class last night at Sur La Table.

Having the opportunity to work alongside a chef like Marcel was an incredible experience.  Our kitchen was more like a culinary science lab.  We all watched in amazement as Marcel would create things such as spherifications.

One of the greatest recipes last night was a modern version of the peanut butter and jelly sandwich.  Rather than creating what most of us are accustomed to, we created spheres of grape juice using chemicals.  The spheres had a consistency of an egg yolk.  Once you placed the “peanut butter and jelly sandwich” in your mouth the sphere would pop and you’d have a grape explosion in your mouth.  Spectacular to say the least!

Marcel was an incredible teacher and it was an honor to work alongside him.  He is currently Executive Chef at a new lounge in Los Angeles called Bar 210.  From what I hear it is a swanky new hangout and I will be sure to check it out soon!

Team Molecular Gastronomy Chef Matt Flinn, Me, Chef Marcel Vigneron, Chef Jessica Morris)

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