Marc Powell gave an AMAZING talk (and made hacked up dessert for over 100 people at his Food Hacker’s Guide to Molecular Gastronomy at Dorkbot SF. Mark has a hacker’s skill and tinkering mindset with organic chemistry and enthusiastically uses liquid nitrogen, low cost materials and centrifuges for his kitchen. He showed how to use “meat glue”, make powdered yogurt and reveled all the crazy things restaurants are doing. Marc is a hacker chef based out of San Francisco’s only hacker bed and breakfast, Unicorn Precinct XIII. He apprenticed in the research kitchen of Heston Blumenthal’s Michelin starred restaurant The Fat Duck. Dorkbot-SF. Link. Flickr photos from his site and from the talk. Update: More photos from Scott Beale.
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