What happens when you mix growing up cooking for a big family, years working in restaurants, world travel, and a LOVE of food? You get Chef Tom, and the science of cooking.
Tom has always been interested in molecular gastronomy. When he was 6 years old, he “experimented” with peanut butter and jelly sandwiches, playing with the ingredients until he made the PERFECT sandwich. When he was in 4th grade he did his science fair experiment on the impacts of differing levels of baking powder and determined that more isn’t always better. Understanding the way that food performs at a chemical, biological, and molecular level has always been his passion.
Join Chef Tom as he talks about the science of the kitchen in a way that will help you make great meals!
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