Celebrity chef, Marcel Vigneron recently sat down with TV Squad’s Joel Keller to discuss his upcoming reality show Marcel’s Quantum Kitchen.
The new series debuts tonight on SyFy.
Here’s a sample:
Joel Keller: Did you ever have a scientific bent in your younger years that would have led you to explore molecular gastronomy?
Marcel Vigneron: I never really excelled in chemistry in high school, and it really wasn’t until I started cooking and I found an application and a reason to study the science that I really started to understand it and be able to utilize it.
When you started learning these methods, what was the most surprising thing you learned?
[Pauses to think of something] Um, let me see … Everything’s pretty fascinating. I’m trying to think if there was one thing in particular that I was blown away by when I researched the science of food … Well, I actually just noticed an interesting thing the other day. I was making a purple cauliflower puree and I tasted it and it was really, really creamy, and it just needed acid. So I started sprinkling lemon juice over the top, and it started turning hot pink everywhere the acid hit the purple cauliflower.
You can read the full interview HERE.