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AUSTRALIA: A taste of down under with Chef John Placko in 2014

Thistletown students get introduced to the science of food in 2014

Chef John Placko shares his molecular creation and innovative recipe for Wattleseed Ice Cream in 2014

Chef John Placko teaches the joy of cooking with nitrogen in 2014

New molecular cuisine restaurant to open at Pearson Airport in 2014

Australia meets liquid nitrogen ice cream. The Rush (Shaw Vancouver)

Native Australian ingredients with a modern twist. Canada AM/The Loop

Australian Modern Cuisine with Tourism Australia & Wine Australia

Molecular cuisine photography with Sony Canada

CTV Canada AM with Josh Groban-deconstructed mojito

Molecular Gastronomy on innerSPACE @Humber College

Australia Day Dinner Series preview on Canada AM

Featuring, Nathan Myhrvold @ModernCuisine, Marc Lepine of Atelier, Ottawa and John Placko of Modern Culinary Academy and Powder for Texture..

Food In Canada June 2011

Metro News; Unlocking the secrets of molecular gastronomy

Unusual Food Pairings

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Modernist Cuisine: Gastronomic Revolution Comes to a Bookstore Near You

These six volumes are chock-a-block with many short, simple recipes that can be used as building blocks for other recipes. Others are very complicated. Each has been selected to illustrate a culinary principle. In addition, there are what are called “parametric” recipes that allow one to change ingredients and quantities to produce dozens of variations.

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Modernist Cuisine Demonstration – Toronto Life Online

Modernist Cuisine Demonstration – Good Food Revolution

We interviewed [John Placko], not only because he is truly “one of us”, but the man has a better understanding (and LOVE) of technology in the kitchen than ANYONE we have met thus far.

Modernist Cuisine Demonstration – Cookbook Store

Sydney Restaurant Scene – Foodservice and Hospitality Magazine

Toronto Life: A visual tour of El Bulli Imitació

ODYSSEY – a long, wandering and eventful journey

Grabbing ElBulli By The Horns

Noma Restaurant Is The New No. 1

A Culinary Odyssey

In spring 2011 S. Pellegrino announced the World’s 50 Best Restaurants. I’ve been fortunate enough to dine in seven of the restaurants on this top 10 list and wanted to share my experiences and favourite dishes, as well as review the other three restaurants in the top 10. I’m also excited by how some of the chefs on the list are collaborating with large multi-national food companies and retailers to bring their style of cooking or ideas on food to consumers.

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