peeking over MC 690

I’m over­joyed to announce that, start­ing in January, I’ll be join­ing the Modernist Cuisine team full-time as the Business Development Manager… and Modernist Cuisine Evangelist! If you’ve been fol­low­ing the blog (or if you’ve ever had a 5-minute con­ver­sa­tion with me) you know that I’ve been a huge fan of Modernist Cuisine since I first heard about the project. From my first inter­view with Nathan Myhrvold in May, 2010 to my recent expe­ri­ence of intern­ing with the kitchen team, it has been my dream to join this team. Now, I’ll have the tremen­dous plea­sure of help­ing Modernist Cuisine grow in new and excit­ing ways, and spread our mes­sage to a much broader audience.

We are for­tu­nate to be wit­ness­ing a world­wide, culi­nary rev­o­lu­tion. Much like Escoffier’s Le Guide Culinaire for­ever changed cook­ing in the early twen­ti­eth cen­tury, Modernist Cuisine enables con­tem­po­rary ideas, tools and cook­ing tech­niques to spread more widely than any other book before it. In fact, I’ve been infa­mously quoted as say­ing “Escoffier would crap his pants…” at the sight of the five gor­geous, com­pre­hen­sive vol­umes. However, with the U.S. book launch com­pleted and for­eign edi­tions now broadly avail­able, our work is far from done.

More than ever, we are excited about the huge poten­tial we see in the road ahead. We’ll be explor­ing ways for The Cooking Lab to con­tribute to the Modernist rev­o­lu­tion, not only through our books but also through new ser­vices and prod­ucts that we hope to develop our­selves and in col­lab­o­ra­tion with a wide range of other com­pa­nies, from food and equip­ment man­u­fac­tur­ers to chefs and restau­rant own­ers, to pub­lish­ers and pro­duc­ers. We’ve got a list of great ideas to turn into real­i­ties, but we also want to know what you’d like to see from us. If you have an idea, a request, or a part­ner­ship oppor­tu­nity, we’d love to hear your thoughts. Contact us online or email scott@modernistcuisine.com.

I’m incred­i­bly excited about the future of Modernist Cuisine, and I’m hon­ored by the priv­i­lege of help­ing to shape it!

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