Scott from Seattle Food Geek Is Joining the MC Team!

MC / December 21, 2011

Photo courtesy of Scott Heimendinger.

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 MC 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 spreading our message to a much broader audience.

We are fortunate to be witnessing a worldwide culinary revolution. In much the same way that 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 on 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, and 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 info@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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