I’m so looking forward to catching the series premiere of Marcel’s Quantum Kitchen. At just 30 years old, Marcel Vigneron is best known as the renegade runner-up chef on Top Chef’s season 2. Stints as Executive Sous Chef at Jose Andres’ Bazaar and head chef at Los Angeles’ Bar 210 have also added to his panache. Now Marcel is set to bring his own special brand of molecular gastronomy cooking to the masses via this new reality series on Syfy set to air Tuesday, March 22 @ 10 p.m. EST/PT.
Marcel’s relentless creativity fueled by high tech cooking tools like liquid nitrogen guns and vacuum sealed containers promises to turn any kitchen he enters, whether fully equipped or make-shift on a client’s patio, into an ever-evolving science project.
Marcel and his team, hired by a demanding client in each episode, must pull off extraordinary events like a safari-themed fundraiser and a once-in-a-lifetime anniversary party centered around inventive dishes like an edible parchment map made with pureed apple, a 30 inch long noodle made of wine, a futuristic flying pizza, a cube of watermelon that looks, smells, and tastes like tuna and Himalayan Tiger’s Breath, a rice tablet prepared using liquid nitrogen that causes mouths to billow smoke when eaten.
Three of Marcel’s most favorite culinary team members work with him to make these edible dreams possible. With menu plans so ambitious, rarely does everything fall into place without serious improvisation on-the-fly. 12-year veteran chef Devon Espinosa is also a talented mixologist who got his start when the bartender walked out during a busy shift at a restaurant he was working at to pay for college. Still under the age of 21 with no experience and only a rudimentary bar book to guide him, Devon was soon finding ways to incorporate unusual ingredients to invent amazing, delicious mixed drinks. So delicious in fact that he was voted best 2010 LA bartender by eater.com and is now mixologist at The Tasting Kitchen in Venice, CA.
Jarrid Masse, a self-described artiste whose business card reads: “passion is often mistaken for madness” is a consummate renaissance man. Cook, rocker front man, welder, puppeteer, painter and even circus performer, Jared will draw from this wide array of talent and wild imagination to help Marcel develop unforgettable unique menus and décor.
Assistant cook and caterer Robyn Wilson is the logistics maven of the team. Self-taught by reading cookbooks and watching cooking shows, she runs the catering on rock tours for musicians like Katy Perry and Korn.
All 3 complement Marcel’s stoicism and strong will. The best part is that Marcel is much more than a celebrity task-master. Taking his clients’ requests and dreams for a spectacular experience to heart, he not only spends a huge amount of time conducting experiments and researching kitchen chemistry, he truly feels that in order to become a great chef, one must know much more about food than just science. Marcel’s avant-garde cuisine follows four simple culinary concepts: respect for tradition, embracing innovation, and evocation of evolution. Not only has the food evolved but TV’s reality-show landscape will now be permanently altered.
Here’s the best part, whoever leaves me a comment on the most creative dish they would like to see made on the show wins the kitchen kit to your right! I’m thinking freeze-dried chocolate ice cream whipped into fluffy cotton candy.
Photos courtesy of NBC Uni