ABOUT SEATTLE FOOD GEEK

 

Scott Heimendinger Headshot 1500Scott Heimendinger is a culinary technologist and entrepreneur. He is the Technical Director at Modernist Cuisine, a culinary research lab and publisher of the world’s most acclaimed books on the science of cooking. He co-founded the sous vide machine company, Sansaire, and served as its first Chief Marketing Officer. Scott has been a sous vide devotee since his first bite of a 65°C egg back in 2009. Shortly thereafter, Scott reverse-engineered his own immersion circulator and posted the instructions for a $75 DIY Sous Vide Machine on his blog, Seattle Food Geek. In 2012, Scott was named one of Forbes 30 Under 30 in the Food & Wine category. In 2013, the Sansaire home sous vide machine launched on Kickstarter, setting a new record for the #1 most funded food and drink project to date. Prior to his work in culinary science, Scott worked at IBM and was a program manager at Microsoft on the Business Intelligence team.

ACCOLADES

  • Forbes “30 Under 30” in Food & Wine, 2012
  • Kickstarter #1 Most-Funded Project, Food & Drink Category, for Sansaire in 2013
  • Webby Award for MDRN KTCHN produced by Chow, 2013
  • Best Short Video Series nomination by the International Association of Culinary Professionals, 2013
  • Saveur Best Food Blog Awards Finalist, 2012
  • Winner of Best Food Blog, Western Washington, King 5 Evening Magazine 2010

CREATIVITY IN THE REARVIEW

My career has been a fabulous, twisted path. To learn more about how I got to here, check out a talk I gave for Chicago Ideas Week, 2015.

 

32 comments on “ABOUT SEATTLE FOOD GEEK”

Alison Did you get the blob started? I need the actually recipe for the no rise pizza dough with champagne, in cups and teaspoons if possible . If yu have it can you send it to me? kmccarron@mnsd.org

HI Scott, I am a middle school FCS teacher who emphasizes fod science. I really would like the american measuring version of your no rise champagne pizza. And is there a substitute for champagne I can use in middle school?

I can vouch for Scott’s La Varenne stint and further attest to his good taste in parents as well as cooking.

It has been a treat to see Scott develop his skills and sense of style, taste, and nuance for food and things foodie. Most of all, I enjoy when Scott comes over and we cook together.

You should all be so lucky.

Hey Scott,
It’s been a while since I last visited your site, I have a lot of catching up to do!

Anyway, I like having direct communication to a knowledgeable resource and I’d like to bounce a couple culinary questions off of you…

-I recently acquired a sufficient gas grill. I have been enjoying it so much (that I fear it may soon develop into being a crutch)! On several occasions, I’ve tried to make barbecued pork (ribs and chops). I first sear the meat, then move them to low indirect heat. I then slop on some homemade barbecue sauce. But the sauce never seems to stick to the meat. When I flip the meat, I hear the disappointing hiss of tangy peach barbecue sauce hitting the flame below. Any tips? Perhaps tips on consistency (thick or thin is better?), timing of first baste (baste before sear, after sear, well after sear, etc.), duration (time between bastings).

I recently grilled my first whole bird. It was a roaster chicken, I believe, weighing in at roughly 4 lbs. Because it was my first time, I was kind of improvising. I butterflied it and rubbed an herb butter under the skin and on the skin, let it refrigerate overnight, grilled it and applied a honey balsamic mop sauce to it. It came out fine. But I was wondering if buttering the chicken was an unnecessary step since I was painting it with my sauce. Also, I was wondering if letting the chicken sit overnight with the herb butter was helpful or was useless. The bottom line is that I was pleased with the glazed and crisp skin of the chicken, but the thicker parts of lacked taste towards the center. What would you recommend for this problem, brining perhaps? If I choose to brine, could I also pat it dry and apply a spice rub, let it sit overnight, and THEN grill it? Would this be overkill?

When visiting my girlfriend in NYC, we went to a great Cuban restaurant, Cafe con Leche (80th and Amsterdam). Cramped, loud, ethnic, large portions, outdoor seating…The ideal meal. They accompany no matter what you order with a pleasingly intense garlic dip. It had the consistency of thin tomato sauce, had a slightly acidic bite, and was a pure ivory/white color. I forgot to ask for the name, but from what I gather, it was just a garlic mojo. However, the garlic mojo recipes I find online call for orange juice, which would detract from the ivory color that this dip had. Any ideas on the composition?

I know I kind of blitzkrieg’ed you with questions and ramblings, sorry! Whenever you get a chance, I’d like to hear your thoughts on these matters as well as anything else culinary!

-Chris

Hoping to acquire someone to explain in great detail what we have done with our new technology to milk proteins, fat and sugars. Based in Seattle, handmade espresso machines.

If this is Scott, I may have met you when I worked for La Marzocco during a coffee training done on site in Bellevue when you were with Modernist Cuisine? I also could of met you somewhere else, you look so darn familiar.

Hi Scott, I love your website, I am looking to spend time in the kitchen at modernist cuisine, who would I contact to setup something in the way of a stage? Thanks again for the great site

Scott,

Our team at SimplyPosted has reviewed Seattle Food Geek and believes it has tremendous potential to reach more users. You have the content many businesses out there are hungry to share but might struggle in the process of connecting the dots to make it happen, so we do it for them. We have created a software that partners with businesses who don’t have the time to manage their online presence and your content is exactly what they are looking for. Essentially, they want valuable content that matches their brand, you want more eyes on your work, and we want to help make everything a little simpler for everyone involved. We are here to provide the bridge between you and those businesses and make sure real valuable content is being shared from both ends. Their brand, your content, our software.

We would love to chat more via phone call regarding what this successful opportunity looks like. Let’s team up!

Sandy Hanses
Business Development Associate
SimplyPosted
509-834-0311

Hi,
I hope you are well and business is booming!
I’m contacting you today to inquire about the possibility of publishing an editorial article on your website.
One of our partners is currently looking for good quality sites and https://seattlefoodgeek.com matches our requirements. Essentially, I would like to provide you with a quality editorial article that will be engaging for readers and include a natural, contextual link to a partner website.
Please get in contact with me if this opportunity is at all interesting for you and your business.
I appreciate your time and await your response.
Celia
celia.lamberth@ibusmedia.com

Hey,
I’m super interested in getting employed or at least an opportunity to stage at modernist cuisine! How did you get that original opportunity and what do I need to do? I will hopefully be in Seattle in a few weeks and would love to schedule a stage or at an opportunity to meet up and see the kitchen and lab!

Thanks
Yossel backman
240 723 5473
yosselbackman@gmail.com

Hello Scott
Is anyone monitoring these any more.
We have been developing Plant Grow System with custom lighting both for Commercial, Research and home use.
What sets are our systems apart is high level of efficiency and probably less than 1 percent plastic in any of the parts.
We have also developed some simple home appliances to make life in the kitchen more sanitary, faster and durable.
When we are talking about durability we are talking about 20 or more years.
Drop me a line if you are interested cooperating, i have idea about creating a bundle of product for kitchen, So people buy all the things that they need in one place, And these will be such high quality that they can pass on to their Grand Children.

C

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