TOP CANADIAN MOLECULAR CHEF & CONSULTANT MOLECULAR GASTRONOMY EXPERT
John works as a chef consultant with food and beverage companies throughout North America on innovation and new product development, using his 40 years of experience.
The educational arm of his business, Modern Culinary Academy, promotes the awareness and education of molecular cuisine. His articles on this cuisine can be found regularly in Food in Canada Magazine.
His latest project, edible helium balloons, is now in Canada, the US and begins it’s overseas operation in the fall of 2017.
"Powder for Texture Molecular Cuisine Kits have all the ingredients and equipment to get you excited about the world of modern cooking. Our kits have 10 of the most amazing hard to find ingredients for spherification, emulsification, gelification, aeration and more. Create pearls, foams, bubbles, fluid gels, spheres and more. The pocket digital scale we include in the kit is a must for any recipe." — JOHN PLACKO