The Crossroad of Science and Food

Learn more about the culinary trend molecular gastronomy from ChefConnect: Atlanta presenter, David Campbell, CCC, CCE.

Why is this topic important for chefs/students/educators to know? How does it fit into current culinary trends? Why should they incorporate it into their current food service operations/classroom?

Molecular gastronomy is a part of culinary arts. Every restaurant, no matter how traditional, can benefit in some way by utilizing the available technology. Trendy techniques aside, chefs can improve consistency and save money by implementing some of these methods into their menus.

Why are you passionate about this topic?

My students come to school having seen molecular gastronomy on Iron Chef. While I agree that they need to master the fundamentals of cooking, I find that using molecular gastronomy and technology is a great hook. They are absolutely fascinated by the subject matter. The credibility gained by demonstrating modern techniques pays dividends when discussing more traditional techniques later.

What are different ways people can learn about your presentation topic outside of ChefConnect: Atlanta?

There are new books coming out every few months, and much can be learned from websites and blogs. In addition, there are professional development workshops available that can immerse you in the subject matter. To be honest though, you really need to jump in and start to play with some of the ingredients and tools. Molecular gastronomy should be part of every chef’s toolbox.

What are three things chefs are going to walk away knowing more about from your seminar? 

  • Attendees will become familiar with a variety of equipment, with an emphasis on low-cost options.
  • Attendees will learn how to implement molecular gastronomy into their curriculum.
  • Attendees will be able to demonstrate how technology can be used to provide consistency, improve flavor profiles and positively impact the bottom line.
  • Attendees will take away proven methods to get their students to embrace cooking as art, craft and science.


David G. Campbell - 121895David Campbell, CCC, CCE, is a chef instructor at the State University of New York at Cobleskill, where he teaches American Cuisine, Beverage Management, Advanced Food Production and Molecular Gastronomy. His areas of interest include beer, BBQ and charcuterie. In the fall of 2014, he was on sabbatical where he toured the North Carolina BBQ Trail. He was the 2013 Northeast Chef Educator of the Year and has degrees from Johnson & Wales University, University of Houston and University at Albany.


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