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Photo Courtesy Marcel's Quantum Kitchen, Syfy
Starting March 22, celebrity chef Marcel Vigneron (best known for his two stints on "Top Chef"), defies the laws of cooking in his new revolutionary kitchen chemistry show, Marcel's Quantum Kitchen.
The series follows Marcel as he dreams up creative menus and produces extraordinary events and celebrations for all types of occasions while having to use every ounce of imagination and scientific experimentation in order to deliver a once in a lifetime experience.
In honor of the premier of the show, Syfy is teaming up with Slashfood to give one lucky Slashfood reader an Apple iPad 2, along with a pre-paid gift card to download some of the top food apps.
Find out how to win an Apple iPad after the jump.
CONTEST RULES:
• To enter, leave a confirmed comment below telling us what you're looking forward to the most in Marcel's new Syfy series.
• The comment must be left before 5pm EST on Tuesday, March 22, 2011.
• You may enter only once.
• One winner will be selected in a random drawing.
• One winners will receive a one Apple iPad 2 (estimated value $700).
• Open to legal residents of the 50 United States, the District of Columbia and Canada (excluding Quebec) who are 18 and older.
• Click here for complete Official Rules. Winners will be notified by email, so be sure to provide a valid email address!
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About Marcel Vigneron
Marcel Vigneron has dedicated his life to gastronomy and honing his skills as a chef. Promoted to prep cook when he was just sixteen, he was the youngest person in the kitchen, and he's been changing the game ever since. He talks to his food for inspiration and believes that cooking is one of the most beautiful careers that can be chosen, which is why he is so passionately driven to pursue his craft. Marcel attended the acclaimed Culinary Institute of America (CIA) in New York and achieved his Associate's degree in Culinary Arts, as well as a Bachelors Degree in
Hospitality Management. At CIA, Marcel enrolled in the teaching assistant program where he served as the Sous Chef to Dwayne Lipuma at the school's award-winning Ristorante Caterina de' Medici. Since then, he has continued to pursue the progression of gastronomy and at the young age of 25 gained national notoriety in season two of Bravo's Emmywinning reality series, Top Chef where he made it to the finals, finishing as the runner-up.
He has worked all over the globe with world-renowned chefs, including Joël Robuchon (named Chef of the Century by the Gault Millau) and Michael Mina (awarded Best Chef of 2002 by the James Beard Foundation during the time of Marcel's employment). Marcel has also spent time in Barcelona, Spain, where he took classes at El Taller with famed Chef Ferran Adrià of El Bulli restaurant, which was named the top restaurant in the world in 2007 by Restaurant
Magazine. Marcel most recently worked under José Andrés as the Executive Sous Chef of The Bazaar at the SLS Hotel in Beverly Hills and he is currently an Executive Chef in Los Angeles.
It's true that Marcel spends time conducting experiments and researching kitchen chemistry, but he truly feels that in order to become a great chef one must know much more about food than just science.
Marcel's avant-garde cuisine follows four simple culinary philosophies: respect for tradition, embracement of innovation, evocation of evolution, and the pursuit of excellence through integrity.
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3-15-2011 @2:05PM Logan Hollers said... Looking forward to seeing more application and development of some cool molecular gastronomy techniques, put on by a Top Chef fave - looking forward to it!
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3-15-2011 @7:57PM James said... what new tools are out there
3-21-2011 @6:08PM kat said... i'm most looking forward to seeing (if) marcel is now a mature individual instead of a manic know-it-all
3-15-2011 @2:06PM robyn said... I'm looking forward to seeing him in a non-competitive environment. I think he'll be a lot more fun and laid back when he doesn't need to prove himself.
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3-15-2011 @2:08PM kaydinolfo said... I can't wait for a cooking show that actually reaches out there, beyond "here's how to make a bechamel."
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3-15-2011 @2:12PM Darlene said... I'm looking forward to seeing how different this is to Richard Blais' show, also on Syfy, since they both specialize in molecular gastronomy.
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3-15-2011 @2:09PM Shannon said... Looking forward to how many different types of foam he can make. ;)
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3-15-2011 @2:12PM Doug said... Looking forward to a show that combines cooking and scince.
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3-15-2011 @2:12PM Doug said... Looking forward to a show that combines cooking and scince.
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3-15-2011 @2:16PM Catherine said... I love the science side of cooking! As much as I love Alton Brown, I look forward to a fresh perspective on the subject.
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3-15-2011 @2:12PM mageuzi said... I always enjoy shows that explore the science behind cooking, and this sounds particularly intriguing! Looking forward to what they come up with!
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3-15-2011 @2:11PM Rebecca said... Foam. Definitely foam.
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3-15-2011 @2:12PM kay massingill said... Scientific experimentation and cooking? Never seen the two together. Should be interesting!
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3-15-2011 @2:12PM Melissa said... I'm looking forward to seeing Marcel demonstrate talent and imagination instead of competitive douche-bagery.
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3-15-2011 @2:12PM Jeff said... How to turn anything into foam.
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3-15-2011 @2:12PM Justin said... I'm looking forward to seeing more science applied to cooking.
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3-15-2011 @2:16PM Alison said... Looking forward to much edible creativity
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3-15-2011 @2:17PM Ryan said... I'm looking forward to tricks I can try in my own kitchen!
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3-15-2011 @2:23PM Tracey C. (SugarPunk) said... I'm looking forward to watching a true artist in the kitchen in a more relaxed setting.
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3-15-2011 @2:18PM rebeccaa.cooper said... I'm not the biggest Marcel fan, but I'd be interested to see some of the techniques he brings aside from the usual liquid nitrogen/foam/gelling things trio.
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