kitchen circadia
AN ONGOING INVESTIGATION OF FOOD
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 WINSON DUONG
currently : chef de cuisine @ palantir
formerly : head chef of catering & events | head chef of crave cafe | sous chef of charlie's @ google

MOLECULAR CAPRESEbuffalo mozzarella sphere - tomato jello - basil spaghetti - balsamic caviar
This amuse was made up primarily of hydrocolloids. Although it’s far removed from a traditional caprese, the taste is unmistakable once all the components hit the palate.
Panasonic DMC-ZS3  |    f/3.3  |   1/50th

MOLECULAR CAPRESE
buffalo mozzarella sphere - tomato jello - basil spaghetti - balsamic caviar

This amuse was made up primarily of hydrocolloids. Although it’s far removed from a traditional caprese, the taste is unmistakable once all the components hit the palate.

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