Raymond Blanc

Raymond Blanc, a renowned chef and restaurateur, reflects on his mentorship under Professor Nicholas Kurti, a pioneer in low-temperature physics and molecular gastronomy. Their friendship blossomed as Kurti helped Blanc tackle culinary challenges like leaky puff pastry. Stephen Blundell, an expert in Kurti's revolutionary research, dives into how these scientific principles transformed cooking techniques. Together, they celebrate Kurti’s unique blend of culinary art and science, highlighting his enduring legacy in both fields.