Culinary R&D

I'm very passionate about research and development. I was introduced to it when I worked at De Nieuwe Winkel (**) in Nijmegen, the Netherlands. I love the time and patience they require. A real field in its own right, the science of food requires a great deal of knowledge of both chemistry and physics. So I started with a first certificate in Food Science at HKUST (Hong Kong University of Science and Technology). And I went on to take a three-course programme in physics, chemistry and fermentation with Harvard X. My latest research focuses mainly on making new, more locally sourced types of tempeh using hazelnuts and almonds. I am also working on alternatives to chocolate, using barley koji that I roast myself, and experiments with plant-based charcuterie, also using koji.