May 12, 2020
In this episode, Ragnar talks with Hervé This, a French physico-chemist commonly known as the father of Molecular Gastronomy. Hervé is ushering in a new phase of culinary evolution with note by note cooking, using chemical compounds instead of plant or animal tissues to not only redefine the art of cooking, but to also help stave off the energy crisis, eliminate food waste, and end world hunger. Hervé intends to see molecular cuisine dead and buried, and explains why note by note cooking is the future of food. Explore how this culinary pioneer is reimagining the food frontier and bringing today's chefs into the fold. World on a Plate is supported by Nestlé Professional.