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Chemistry is life, magic, fun! And when it comes to cooking, it does its tricks and transforms a food from raw to cooked.

For me it feels like a day in the lab; I'm carrying out an experiment and then judging the result which in this case involves flavours and textures. Check for instance my trials on a classic, the browning reactions.


Someone might think that these stuff are for geeks, because only a geek would look an egg cooking and think about protein denaturation and coagulation!

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