Second part of the Molecular Gastronomy is Not Molecular Cooking: A Demonstration special lecture, combining chemistry with cooking. With leading chemist Professor Hervé This and top chef Raymond Blanc OBE. Prof. Hervé This is a Physical Chemist in the Molecular Gastronomy Group at the Chemistry Laboratory of AgroParisTech, he is the co-creator of the scientific discipline named Molecular Gastronomy. Raymond Blanc, OBE is the renowned French Chef and the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton that has two Michelin stars.
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Second part of the Molecular Gastronomy is Not Molecular Cooking: A Demonstration special lecture, combining chemistry with cooking. With leading chemist Professor Hervé This and top chef Raymond Blanc OBE. Prof. Hervé This is a Physical Chemist in the Molecular Gastronomy Group at the Chemistry Laboratory of AgroParisTech, he is the co-creator of the scientific discipline named Molecular Gastronomy. Raymond Blanc, OBE is the renowned French Chef and the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton that has two Michelin stars.
Join chemists Dr Hugh Cartwright and Dr Malcolm Stewart at Oxford University and find out just how much fun chemistry can be. You will be entertained and educated by the sort of chemistry you never get to see at school, baffling, tantalising and LOUD.
So you want to study Chemistry?
Second part of the Molecular Gastronomy is Not Molecular Cooking: A Demonstration special lecture, combining chemistry with cooking. With leading chemist Professor Hervé This and top chef Raymond Blanc OBE. Prof. Hervé This is a Physical Chemist in the Molecular Gastronomy Group at the Chemistry Laboratory of AgroParisTech, he is the co-creator of the scientific discipline named Molecular Gastronomy. Raymond Blanc, OBE is the renowned French Chef and the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton that has two Michelin stars.
