Maxime Bilet's guest appearances

Maxime Bilet

Cooking Issues

Episode List

Inner Wealth

Dave Arnold

Seth Godin

Matt Sartwell

Bernie Madoff

J. Kenji López-Alt

Nathan Myhrvold

Harold McGee

David Karp

Arielle Johnson

Ed Cornell

Alex Talbot

Jack Schramm

Paul Adams

Tiki Mugz

Nick Strangeway

OwlTail

Our host, Nicole Cacal, chats with Chef Maxime Bilet, the Founder of Arca, food education nonprofit Hungry Owl, and the co-author of the James Beard Award winning book Modernist Cuisine: The Art and Science of Cooking. They discuss empathy in the food service industry, sustainable practices, and the role of food as a fundamental part of experiential learning from an early age.—Chef Maxime Bilet on LinkedInNicole Cacal on LinkedInForbes Ignite WebsiteForbes Ignite on InstagramForbes Ignite on LinkedIn

Our host, Nicole Cacal, chats with Chef Maxime Bilet, the Founder of Arca, food education nonprofit Hungry Owl, and the co-author of the James Beard Award winning book Modernist Cuisine: The Art and Science of Cooking. They discuss empathy in the food service industry, sustainable practices, and the role of food as a fundamental part of experiential learning from an early age. — <a href="https://www.linkedin.com/in/maxime-bilet-72683510/" rel="nofollow" target="_blank">Chef Maxime Bilet on LinkedIn</a> <a href="https://www.linkedin.com/in/nicolecacal/" rel="nofollow" target="_blank">Nicole Cacal on LinkedIn</a> <a href="https://www.forbesignite.com/" rel="nofollow" target="_blank">Forbes Ignite Website</a> <a href="https://www.instagram.com/forbesignite/" rel="nofollow" target="_blank">Forbes Ignite on Instagram</a> <a href="https://www.linkedin.com/company/40942276/" rel="nofollow" target="_blank">Forbes Ignite on LinkedIn</a>

Chef Maxime Bilet

This week on Cooking Issues, Dave Arnold and Nastassia Lopez are joined in the studio by one of the authors of Modernist Cuisine: The Art and Science of Cooking, Maxime Bilet. Tune in to hear our hosts discuss the innovation and comprehensiveness of the revolutionary cooking encyclopedia, as well the Modernist Cuisine book tour. Dave and Maxime answer listener questions about dairy alternatives, edible fibers, and the psychoactive properties of nutmeg and absinthe. Also, hear Dave and Maxime’s ideas about food pairings, and the different flavor balances used in Western and Eastern cuisine. This program was brought to you by Modernist Pantry.   “In terms of timing, and people being open to the merging of arts and science- it’s a beautiful thing. It’s something that a lot of classic traditionalists wanted to reject. When you embrace [Modernist Cuisine], you realize that each really enhances the other and it’s such a clean, beautiful relationship. It was prime for that, and people are responding; it’s a testament to the progress of looking at the different roles of food.” — Maxime Bilet on Modernist Cuisine: The Art and Science of Cooking

This week on Cooking Issues, Dave Arnold and Nastassia Lopez are joined in the studio by one of the authors of Modernist Cuisine: The Art and Science of Cooking, Maxime Bilet. Tune in to hear our hosts discuss the innovation and comprehensiveness of the revolutionary cooking encyclopedia, as well the Modernist Cuisine book tour. Dave and Maxime answer listener questions about dairy alternatives, edible fibers, and the psychoactive properties of nutmeg and absinthe. Also, hear Dave and Maxime’s ideas about food pairings, and the different flavor balances used in Western and Eastern cuisine. This program was brought to you by <a href="http://www.modernistpantry.com" rel="nofollow" target="_blank">Modernist Pantry</a>. <h2>“In terms of timing, and people being open to the merging of arts and science- it’s a beautiful thing. It’s something that a lot of classic traditionalists wanted to reject. When you embrace [Modernist Cuisine], you realize that each really enhances the other and it’s such a clean, beautiful relationship. It was prime for that, and people are responding; it’s a testament to the progress of looking at the different roles of food.” — Maxime Bilet on Modernist Cuisine: The Art and Science of Cooking</h2>

Episode 78: Maxime Bilet