My Molecular Cuisine Kit

Follow authors to get new release updates, plus improved recommendations. Gui Alinat is a Tampa-based ACF Certified Executive Chef, published food writer and the owner of Artisan Boutique Catering. He published his first book, The Chef's Répertoire, in 2010. The Chef's Repertoire has won a Cordon d'Or International Culinary Award for Best Culinary Literature. He also published "Molecular Cuisine: Twenty Techniques, Forty Recipes" in October 2011 as a translator, and "Eat More, Burn More" in 2015. Chef Gui is working on his fourth culinary book, due early 2016. Born, raised and classically trained as a chef in France, he traveled extensively, working in restaurants around the world. He speaks 4 languages fluently. Settling in Tampa Bay in 1999, he has been catering high-end private events with his own company for the last 13 years. With an exclusive client base, and media recognition, his team became a recognized landmark in the Tampa Bay culinary scene. Chef Gui is an experienced public speaker in the culinary field, and is hired regularly to lecture at conferences across the country, most notably for the American Culinary Federation, the Institute of Food Technologists, or the International Association of Culinary Professionals. Topics have included Molecular Gastronomy, Sous-vide Cooking, Food Plating, Food Photography, and Ethnic Cuisine. His culinary style can be best described as modern, authentic cuisine with slight influences from Provence and elsewhere. Rustic yet elegant, his food is said to embody simplicity of taste, authentic ingredients and sharp presentations. He also focuses on sound nutrition and a very natural way of cooking and eating. He lives in Florida with his wife Carissa and their five children. Read more about this author Read less about this author Read more about this author Read less about this author