The chemist in the kitchen: Rachel Edwards-Stuart cooked up a career from applying lab techniques to modern cuisine
April 5, 2013 Leave a comment
April 4, 2013 5:16 pm
The chemist in the kitchen
By Emma Jacobs
In her elements: Rachel Edwards-Stuart uses her academic studies to create culinary transformations
Nervy, nerdy Rachel Edwards-Stuart fizzes about the kitchen in her north London higgledy-piggledy flat, pulling out bits of equipment. A water bath, a blow torch, pipettes. Ah, here is the smoking gun. “The tube is over there,” she yanks a foot-long piece of rubber from a shelf. “My cleaning lady hides things in weird places.” She pauses. “I don’t know where you’d normally put a tube from a smoking gun.”
The 30-year-old food scientist is such an enthusiast for the overlapping spheres of science and gastronomy that she interrupts one train of thought with another and another.
Her primary job is to teach the science of cooking and ways of creating gastronomic experiments to chefs – professionals in restaurants as well as amateurs who aspire to make such gourmet confections at home. But she also advises chefs and the food industry. She shares the evangelising passion of a mad professor desperate to communicate their ideas while baffled by their audience’s ignorance. Read more of this post








