I’ve always been interested in understanding the science of food. When I was 6 years old, I “experimented” with peanut butter and jelly sandwiches, playing with the ingredients until I made the PERFECT sandwich. When I was in 4th grade I did my 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 a passion.
The entire objective of my cooking show is to teach you, the viewer, about the science of the kitchen in a way that will help you feel confident making great meals. We’ll cover all the nifty chemical, physical, and biological reactions that take place in the kitchen in a fun and easy to understand way, with a hearty dose of kitchen technique and theory. I guarantee that your food will taste better.
It is my hope that the knowledge you gain from watching will give you the courage and skills to surpass the recipes I teach, and go on to develop your own. Thanks for watching!