Culinary Alchemy

 

For someone who’s closest encounter to molecular gastronomy is the microwave (not even sure if that counts), this feature was such an assault of the senses. I mean, to see liquid balsamic vinegar turn into pearls in front of your eyes, or have foam (isn’t that just air?) taste absolutely wonderful is just a treat. Plus, we got to taste them! I love this job!

Get to know Chef Carlo Miguel and his creations in the latest issue of Vault Magazine.

photo by jar concengcophotography by jar concengcophotography by jar concengcophotography by jar concengco

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