Quantum gastronomy?
Defying the traditions of cooking, celebrity chef Marcel Vigneron brings molecular gastronomy home in his new revolutionary kitchen chemistry show, "Marcel’s Quantum Kitchen."
With the first episode airing March 22 on the Syfy channel, the series follows Vigneron, best known for his two stints on “Top Chef,” and his new catering team as they create a full season of fine cuisine dishes and produce an extraordinary lineup of events and celebrations for all occasions.
In each episode, Vigneron will be hired by a demanding client to deliver on over-the-top culinary requests. Based on the client’s requests, Vigneron and his team will have to dream up a menu for the affair, from futuristic four-course meals for corporate automotive executives to a luau extravaganza for a world-renowned surfer.
Every ounce of Vigneron's culinary imagination and scientific experimentation is put to the test as he and the Quantum Kitchen team endeavor to deliver a once-in-a-lifetime experience for clients in each installment.
Vigneron includes three of his most creative culinary colleagues in the Quantum Kitchen team adventure — mixologist and chef Devon Espinosa; cook, jack-of-all-trades and artist Jarrid Masse; and assistant cook and caterer Robyn Wilson.
For his first event, Vigneron is engaged by a philanthropist to craft an elaborate jungle-themed safari cocktail party as a fundraiser for Wildlife Waystation, an exotic-animal sanctuary. Complete with edible gold-dusted "snake" skin and desserts concocted with liquid nitrogen, he and his team pull off a truly magical event. In the second episode, a romantic 30-years-in-the-making engagement party finds Vigneron butting heads with the event planner but delivering on a dazzling yet intimate party, complete with a watermelon cube course infused to look and taste like raw ahi tuna and a 30-inch "lovers' kiss" noodle made of gelatinized pinot noir wine — À la "Lady and the Tramp."
Vigneron' avant-garde cuisine follows four simple culinary philosophies: respect for tradition, embracement of innovation, evocation of evolution and the pursuit of excellence through integrity. His demanding, take-charge perfectionist persona in the kitchen is to be expected — as many fans of "Top Chef" will tell you — but his fun and engaging nature really shines through as he deals with his clients and their amazing events.
For Vigneron, who began working in the culinary field as a sous chef at 16, being a chef is not just a job, it’s a captivating and consuming lifestyle. He continually pushes the perceptions of great cuisine and the boundaries of food preparation, evidenced by his introduction of molecular gastronomy to the public.
While it’s true that Vigneron spends time conducting experiments and researching kitchen chemistry, he considers himself first and foremost a “cook.” He truly feels that in order to become a great chef, one needs to know more than just the science aspect of foods. He is constantly curious and pushing the limits of nouveau cuisine, yet his flair and affinity for culinary knowledge deliver menus that are not only works of art but sensuous experiences for the palate.
Vigneron is constantly reinventing himself with cuisine, never preparing food the same way twice through the use of modern tools, techniques and his creative inspiration as he serves up mind-blowing, molecular concoctions.