Molecular Gastronomer
Save
Molecular Gastronomer, also known as Experimental Cuisine, is a subfield of food science. Molecular Gastronomy is the scientific discipline that seeks to investigate the physical and chemical transformations of food as they relate to the culinary arts. The field of Molecular Gastronomer applies the principles of food science, chemistry, and physics to the preparation of food, and often uses specialized equipment and techniques like spherification, emulsification, and sous vide. Understanding of these principles as they relate to the culinary arts allows Molecular Gastronomers to create new and innovative dishes that explore the culinary possibilities of various ingredients and processes.
Education and Background
To pursue a career as a Molecular Gastronomer, a background in the culinary arts and science along with a thorough understanding of the culinary arts is essential. Many Molecular Gastronomers hold degrees in culinary arts, chemistry, biology, or food science. Some also pursue formal training at culinary schools and institutes that focus on Molecular Gastronomy.
Job Description
Molecular Gastronomy is an evolving field centered on experimentation and the scientific exploration of cooking. Working as a Molecular Gastronomer requires the ability to apply scientific principles to the preparation of food, specifically in the research and development of new dishes and their components. The day-to-day responsibilities and tasks of a Molecular Gastronomer focus on exploring culinary possibilities, creating innovative dishes, and studying the behavior of ingredients subjected to various techniques and processes.
