Famous scientific and technological cooking researcher of quantum cuisine

Nathan Millward, former technical director of Microsoft in California, USA. In this "kitchen revolution", Nathan Millward has to mention. /kloc-went to college at the age of 0/4. 19 received a bachelor's degree in mathematics, a master's degree in geophysics and space physics from UCLA, and a master's degree in mathematical economics and a doctorate in pure mathematical physics from Princeton University 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, a software company was founded and sold to Microsoft at 1986. 199 1 year, he established Microsoft research institute. From 65438 to 0999, Millward left Microsoft as the chief technology officer and chief strategist of the company. 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 500 invention patents, in the previous three years, together with 29 other scientific teams, developed and produced modern cooking-quantum cooking.

Jack Guo Xiao Hong, China

China, the pioneer of quantum cuisine, devoted himself to the study of European high-tech cooking and new technologies all the year round. Now I have mastered the main 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 a chef in several international hotels, and is a leader in 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 20 training courses on the combination of molecular food training and China food were distributed in China. It has delivered a large number of creative gourmet chefs to high-end hotels and clubs in China. The various dishes developed are the vane of market and popularity. He has trained 1000 chefs. It broke the monopoly of foreign catering equipment on molecular gastronomy's professional equipment tools, and independently developed a variety of domestic molecular gastronomy equipment and some creative 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 technology and new equipment. 20 12, Chinese mainland published the first simplified Chinese J- declassified molecular gastronomy book molecular gastronomy. Divided into theoretical articles and Chinese food, I got the founder of molecular cuisine, the father of molecular cuisine, and the French physical and chemical scientist Ivey. This is the preface to this book. Guo injected fresh blood into the catering industry in obscurity. China is a veritable avantgarde creative cuisine figure.

Grape grower

Marcel Vigneron devoted his life to food and honed his chef skills. /kloc-Being an assistant chef at the age of 0/6 is the youngest in the whole kitchen, breaking the traditional rules of the kitchen game. He looks for inspiration from food and believes that cooking is one of the best jobs in the world. Because of this, he is always passionate about making perfect dishes.

Marcel did spend a lot of time operating experiments and studying kitchen cooking chemistry, but he thought that to be a good cook, you must know more about food than chemistry. Marcel's avant-garde cuisine still follows the four simple principles of culinary philosophy: respecting tradition, embracing reform, being brave in evolution, and pursuing Excellence with integrity.

Thomas Keller USA.

Thomas Keller, 1955 was born in the United States. His most famous restaurant, French Laundry, is located in Annapa, California, USA. This restaurant has won many awards, and has maintained three Michelin stars since 2005. Thomas Keller himself has been rated as the best chef in the United States for many times. His other restaurant, located in time warner Inc. Square, new york, has been Michelin-starred since 2006. A chef owns two Michelin-starred restaurants, and this honor is only owned by two people, one of whom is Thomas Keller.