Session Details

Molecular Gastronomy (Science), Molecular Cooking and Note by Note Cooking (Applications of Science)

Thursday, March 25 | 10:00 AM - 11:00 AM CT


Hervé This vo Kientza, Physical-chemist, Professor and Director International Centre of Molecular and Physical Gastronomy

RCA is thrilled to welcome Hervé This, the father of molecular gastronomy, to the RCA+ virtual stage. Hervé This will present “Molecular Gastronomy (Science), Molecular Cooking and Note by Note Cooking (Applications of Science),” diving into what molecular and physical gastronomy really is, what role scientists and chefs play in these disciplines and how the practice leads to note by note cooking, a technique defined as cooking with pure compounds.

Hervé This notes the power of innovation with note by note cooking is significant and likens it to discovering a new continent, or the discovery of America. “Note by note cooking is indeed showing a huge continent of new culinary possibilities: new consistencies, new flavors, new tastes, new odors, new colors,” he explains. “The question is now: will you cross the Atlantic to discover it?” 

Meet Hervé This

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