About Seattle Food Geek

written by scott

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I’m Scott and I am a food geek.

I first started cooking when I left home for Carnegie Mellon University (major geek school) as a way to combat the stress of homework and programming assignments.  Even though my apartment kitchen was about the size of a bathtub, I managed to produce meals that were a preferable alternative to campus “dining”.

After college, I moved to Washington D.C. to work for IBM.  Unfortunately, it was a new city for me and I didn’t know many people.  What was a guy to do?  Behold, the power of the dinner party: if you cook it, they will come. A few roasted hens, some wild rice and a cheese plate were effective weapons against solitude, as it turned out.

In 2006, I moved to Seattle and started to take cooking more seriously.  As a way to document my successes and failures in the kitchen, I started a food blog.  Over the course of several years (and several, sometimes pretentious name changes), it eventually became SeattleFoodGeek.com.  But, until 2009, there was nothing geeky about my food or my blog.  I was cooking regular, everyday food using normal equipment.

However, a single egg at a local restaurant changed my life.  It was the first time I had experienced sous vide cooking, and it’s effects made an impact.  This egg’s yolk had a creamy, decadent texture and the whites were soft and delicate like a white pudding.  It was a perfect egg, and I needed to know how to make it. That moment marked the beginning of my obsession with geeky cooking.  First sous vide, then whatever came next.  Since then, I have been fascinated by the modernist techniques (often referred to as “molecular gastronomy”) and the specialized [laboratory] equipment that enable them.

In 2012, I joined Modernist Cuisine as the Director of Applied Research. In August of 2013, my business partners and I launched the Sansaire, a $199 sous vide immersion circulator, on Kickstarter, setting a new record for most-funded food project of all time. Since then, I’ve spent my time trying to create information and tools to help the world cook better. So far, so good.

My goal for SeattleFoodGeek.com is to boldly explore modernist cooking techniques and make them accessible to home chefs.  Although I’m still a strong advocate for eating local, seasonal and sustainably raised foods whenever possible, in the modern world of cooking, I don’t consider anything to be “off limits” for experimentation.  We are on the verge of a new world of food, led by a handful of genius chefs and mad scientists, and I plan to revel in every new taste, texture, ingredient, thought, consequence they have to offer.  hope you’ll join me for the ride!

-Scott