Farewell, Modernist Cuisine. Hello Sansaire.

Today is my last day at Modernist Cuisine. After three and a half years serving as the Director of Applied Research, it’s time for me to turn my attention to Sansaire full-time.

To call this decision “bittersweet” is a gross understatement. This has been my Dream Job, and every moment of my time at MC lived up to the fantasy I conjured when I first heard about the place. I’ve had the most incredible opportunities and the most unimaginable experiences here. I’ve worked alongside ridiculously talented people and learned from the best culinary minds in the world. And, for my part, I’ve made a contribution to books that will forever mark the period in history when the science of cooking became accessible to the world.

My first visit to the Modernist Cuisine lab was five years ago. I visited as part of an open house thrown in honor of the International Food Blogger’s Conference, and although I had spoken with Nathan on the phone once previously, it was our first time meeting in person. He was as effusive and smart as I expected, and way less stuffy. I soaked in every detail of the lab tour (with my jaw dragging on the ground), and I wore a stupid grin for a week after that.

It was crystal clear that this is where I was meant to work. Although he never said it in exactly these words, I think Nathan recognized that I was the right kind of crazy to be at Modernist Cuisine. (Note: Nathan has, on many other documented occasions, pointed out that I am plenty of other kinds of crazy.) When he created an opportunity for me to graduate from “unofficial fan club president” to full-time employee, Nathan was taking a risk that some guy from the Excel team at Microsoft with no culinary training and (I mean this pejoratively) a blog would be a good addition to his team.

Less than two months into my job, I was on a plane to Los Angeles with a steamed omelet laser-etched with Jimmy Kimmel’s face packed in my suitcase. A few weeks later, I was sitting for lunch with the Top Chef judges, designing our new website, and reviewing chapters for the upcoming Modernist Cuisine at Home release. When I opened my eyes next, I was writing code for a motorized microscope mount to shoot focus-stacked photography, designing a museum exhibit, mastering CNC-milled slip-cast ceramics, introducing Ferran Adria at Seattle Town Hall, 3D printing a mold for bean-to-bar chocolate, making liquid nitrogen ice cream on Irish TV, building a robot, laser-cutting a gingerbread house, and convincing Andrew Zimmern to drink dinosaur broth.

Through all of those experiences – and too many others to list – I had the time of my life. The Modernist Cuisine team has grown and matured, and their capabilities, creativity, and energy now are the best I’ve ever witnessed. My team specifically – Melissa, Caren and Gabbie – are individually the kind of people I may spend the rest of my career trying to find and hire; as a team, they’re an unmatched force in the industry. The editorial team is turning the largest bread book project in history into a printed reality, and with Head Chef Francisco Migoya at the helm, the culinary team is cranking out delicious, beautiful, and uniquely Modernist bread that [I believe] will hugely disrupt the world of baking. I’m very thankful to all of these people for allowing me to play alongside you.

Most of all, I want to thank Nathan. Nathan, you have given me my Dream Job, and extended to me the trust, encouragement, and resources to make this the most incredible period of my life. The lessons that I’ve learned from you – some of which I know, some of which I don’t yet realize – will resonate with me for the rest of my career. I am indebted for the opportunity to apply my brand of crazy to your vision for Modernist Cuisine, and I will remember these years (and all that sous vide pastrami) with great fondness.

All the while, during my fantastic voyage at Modernist cuisine, a team of incredible folks have been hard at work bringing Sansaire to life, growing the business, and creating new opportunities to change the way the world cooks. My nights and weekends at Sansaire won’t cut it anymore – we have big plans and hard work ahead, and it’s time for me to be with my Sansaire family full time.

So here we go…