Atomic reaction
Molecular cuisine is to a certain degree an extension of nouvelle; however, ultimately, it is definitely its own cuisine…Brent Savage
Born? Lithgow in country NSW, then moved to Sydney at 20 years of age.
Culinary education? Vulcan's in the Blue Mountains for three years and then with Mark Best at Marque in Sydney for four years and then at Mrs Jones for another two years in Melbourne and then back to Sydney.
Favourite cheap eat? My favourite cheap eat would have to be Northern Style Dumplings in Chinatown. Their handmade noodles are fantastic.
What keeps you going? I am generally a self-driven person, but I would say that overall what keeps me going is my passion for food.
Can you offer any advice for future chefs? Don't do it! No, if you are an aspiring chef you should set your own goals and work towards them.
What are your favourite kitchen tools? My thermoregulator and the vacuum pack machine. They are my picks as they ensure temperature control and accuracy in cooking.
Favourite thing about Sydney? The weather. Sydney is the waterside city and has all the activity. If you want something, you can find it in Sydney.
Most useful cookbook? The Good Cook from the Time Life series. It had a large influence on me in the early stages of my career.
Early influences? When I was young I was influenced by people who were free thinking and generally cooked by feel, taste and texture.
Ingredient obsession? No, I don't have an ingredient obsession. I think that all ingredients should be treated with equal respect.
On molecular cookery? Molecular cuisine works well with my cuisine style as it has structure and requires accuracy and attention to detail.
How do chefs learn about it? Chefs learn about it the way they would learn about anything. It is technology-based and everyone is interested in new technology.
Is molecular cookery expensive? Yes and no. There are some up-front costs, but a lot can be done without any expense.
How many courses are required to drive it properly? I don't think you can pigeonhole how many courses molecular cuisine is driven by. It's really driven by the chef and by balance.
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Sharpest tool in the rack Clair Feig from Melbourne's Richmond Cafe and Larder.