Liquid nitrogen ice cream, sodium alginate pearls, goose liver whipped cream…these are the results of molecular cuisine, which also teaches how to produce 6.34 gallons of mayonnaise with only one egg yolk. Indeed, the term molecular cuisine is meaningless except to a small elite who are familiar with the chemistry, synthetic products and latest technology necessary … Read more
The most connected Slovene (as named by Slovenian magazine Manager in 2008) who is devoted to gastronomy, wines and luxury hotels. Developing relations, communicating (online and printed media) and organising very tasty events. Active mostly in Slovenia, Italy and UK.
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