My grandmother always told me never to play with my food at the dinner table. If she was alive today, she would probably disapprove of what we can create out of normal ingredients. I became interested in molecular gastronomy when my friend showed me how to make droplets of juice that burst in your mouth in a waterfall of flavours. Then came mango spaghetti, strawberry bubbles and many more surprising creations. The combination of science and food is almost magical. For those adventurous and creative chefs out there, this is the place where you can share your experiences and have some fun ! Look out for our molecular gastronomy workshops !