Revolutionizing Food: Nathan Myhrvold’s Insights on Modernist Cuisine and Technology

The CHEF Radio Podcast

Welcome to episode 119 featuring the remarkable scientist-turned-culinary-pioneer, Nathan Myhrvold, where we dive deep into his fascinating journey from Chief Technology Officer at Microsoft to culinary innovator and author of the groundbreaking Modernist Cuisine series. Join us as Nathan shares his unique approach to writing his Modernist Cuisine collection of books, the influence of his time working with Stephen Hawking, and his transition from the tech world to the culinary arts. We'll explore the challenges and joys of creating cookbooks tailored for both professional chefs and home cooks, and uncover his favorite pizza place (in Jersey City) that sparks his culinary inspiration. This episode is an engaging blend of science, technology, and cooking with one of the most innovative minds the world has ever seen.

(00:00:00) Intro

(00:08:20) Approach to Writing Modernist Cuisine

(00:13:08) The Pioneering Chefs of Modernized Cooking

(00:18:42) Nathan’s Stephan Hawking Story

(00:24:25) From Microsoft to the Kitchen

(00:32:22) Where Nathan’s Inner Drive Comes From

(00:36:30) The Mind Blowing Photography Behind The Modernist Series

(00:42:51) Francisco Migoya and His Pivatol Roll In the Series

(00:45:52) Razza Pizza and other Restaurant's Approach to Pizza

(00:57:10) Making a Book for Professional vs Home Cooks and the Difference the Right Oven Makes

(01:02:41) The Similarities of Making Bread at Home vs In a Commercial Kitchen

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