Nathan Millward, former technical director of Microsoft in California, USA. In this "kitchen revolutionary", Nathan Millward has to mention. He went to university at the age of 14, got a bachelor's degree in mathematics, a master's degree in geophysics and space physics from UCLA at the age of 19, and then got a master's degree in mathematical economics from Princeton, and a doctorate in physics from pure mathematics at the age of 23. Later, he served as a postdoctoral researcher of Stephen Hawking at Cambridge University, studying cosmology, quantum field theory in curved space-time and gravitational quantum theory. Later, he founded a software company and sold it to Microsoft in 1986. In 1991, he set up Microsoft Research Institute. In 1999, Millward, the company's chief technology officer and chief strategist, left Microsoft. In addition to holding many patents, he is also a photographer, venture capitalist, patron of paleontology research and the world's top barbecue chef. A Frankenstein with at least 5 invention patents, in the previous three years, developed and produced modernist cooking-quantum cuisine with another 29 scientific teams.
JACK Guo hongxiao China
the pioneer of quantum cuisine in China, he devoted himself to studying European high-tech cooking and new techniques all the year round. Now I have mastered the main current operation methods of quantum food. Technical Director of Zhengzhou New Thinking Molecular Cuisine Cooking Center. He has set up molecular food training courses in China all the year round, and served as chef in several international hotels, the leader of creative molecular food dishes in China. King of Asian Creative Cuisine, French Blue Ribbon Award, French Excellent Star Award. International master of culinary arts. He has been taught by many Michelin and molecular food masters. More than 2 training courses on the combination of molecular food training and Chinese food were spread in China. It has delivered a large number of creative food chefs to high-end hotels and clubs in China. A variety of dishes that have been developed are the vane of the market and popularity. More than 1 chefs have been trained by him. It has broken the monopoly of foreign catering equipment on professional tools of molecular cooking equipment, and independently developed a variety of domestic molecular gastronomy equipment and some creative molecular tools. The quality and effect have reached the international level. And cooperate with chefs from the United States, Canada and Britain all the year round to study the application of new science and technology and equipment. In 212, Chinese mainland published the first simplified Chinese J-declassified molecular cooking book Molecular Cooking. Divided into theoretical articles and Chinese food, and got the founder of molecular cuisine, the father of molecular cuisine, the French physical and chemical scientist, Ivey. Tis writes a preface for this book. Guo Hongxiao has injected fresh blood into the catering industry in obscurity. China is a veritable avant-garde creative cuisine figure.
Vigneron
Marcel Vigneron devoted his life to food and honed his skills as a chef. Being an assistant chef at the age of 16 is the youngest in the whole kitchen and breaks the traditional rules of the kitchen game. He talks to food for inspiration, and believes that cooking is one of the most beautiful jobs in the world. Because of this, he is always full of enthusiasm for making perfect dishes.
Marcel does spend a lot of time on experiments and studying kitchen cooking chemistry, but he thinks that to be an excellent chef, you must know more about the food itself than chemistry. Marcel's avant-garde cuisine still follows four simple principles of cooking philosophy: respecting tradition, embracing reform, being brave in evolution, and pursuing Excellence with integrity.
Thomas Keller USA
Thomas Keller was born in the United States in 1955. His most famous restaurant, The French Laundry, is located in the Annapa area of California, USA. This restaurant has won many awards, and has maintained three Michelin stars since 25, and Thomas Keller himself has been rated as the best chef in the United States for many times. His other restaurant, Per se, is located in time warner Inc. Square, new york, and it has maintained three Michelin stars since 26. A chef owns two Michelin-starred restaurants, and this honor is only owned by two people, one of whom is Thomas Keller.