Maxime Bilet

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Notes from LinkedIn: Delicious Science

By Marcus Samuelsson | October 23, 2012

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Photo: Monika Sziladi

From my first bite at The Cooking Lab in Seattle, I knew I was tasting the future of food. The brainchild of Nathan Myhrvold, former Chief Technology Officer at Microsoft and current CEO at Intellectual Ventures, the Lab brings together world-class scientists and chefs to explore the science underlying everything that we eat. Their findings are not only pushing the boundaries of our understandings of food but also bring out some of the purest and most intense flavors already present in the simplest of ingredients. From vegetable soups run through centrifuges that contain no uneccessary fat for flavor to the perfectly cooked hamburger (hint: it involves liquid nitrogen), the findings of this lab are revolutionizing the possibilities of cooking and eating. Read More

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Behind-the-Scenes: “Future of Taste” with Chef Maxime Bilet

By Joseph Hernandez | October 16, 2012

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Last night was the culmination of five days of preparation with Chef Maxime Bilet, co-author of Modernist Cuisine. At the “Future of Taste,” Chefs Marcus Samuelsson and Maxime combined their efforts to create a stunning menu that not only considered Marcus’ diverse worldview and love of narrative but also Maxime’s dynamic embrace of forward-thinking techniques. The marriage of science and food culminated in a six-course meal, from a reinterpretation of classic Chicken and Waffle to a playful take on Red Velvet Cake. Read More

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Children’s Storefront and Maxime Bilet: Learning about Modernist Cooking

By Joseph Hernandez | October 15, 2012

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Maxime Bilet explains modernist cooking to the students from Children’s Storefront.


Last week, Marcus Samuelsson hosted Chef Maxime Bilet, co-author of Modernist Cuisine, at Ginny’s Supper Club, along with 20 students from Children’s Storefront in Harlem. A non-profit, tuition-free school committed to providing students from preschool to eighth grade a diverse and empowering education, Children’s Storefront brought a mix of seventh and eighth grade students to learn about the restaurant industry from Marcus, and easy, modern cooking techniques from Maxime. Marcus gave the students a behind the scenes look of Red Rooster, and even a short primer on restaurant etiquette. For the rest of the afternoon, Maxime put on a demo marrying science and food. Read More

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About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger