WHO ARE WE ?
Dr Dao NGUYEN, PhD.
scientist
Pasquale ALTOMONTE
culinary artist
Two universes gathered around culinary innovation
HER: scientist, she loves sharing good times around a table and understanding what is around her. She does culinary research. Competitive at heart, she loves contests.
HIM: former project manager for urban planning in road safety, converted into a culinary artist, he likes to innovate and has made his passion his job. He develops the craziest dishes. Very structured in the kitchen, he likes the culinary challenges and does not miss any contest.
TOGETHER: they participate in many culinary competitions (amateur competitions for her, professional competitions for him, scientific competitions in duet). Winners at many competitions, they have won the title of World Champions of Note by Note cooking in 2015, 2017 and 2022 contest organized by Hervé This inventor of molecular gastronomy and Note by Note cooking. They share their passion by organizing culinary courses and workshops.
CULINARY CONTESTS
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Swiss Finger Food Trophy by Bocuse d'Or (Genève, 2022),
1st Prize Best overall Dishes
International Note by Note Cooking Contest(Paris, 2022) 1er Prize
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MasterChef France finalist (Paris, 2022)
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Bocuse d'Or Switzerland (Genève, 2021) 3rd Prize
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Cook'n'Salt (Genève, 2021) 1st Prize
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Cook'n'Sweet (Genève, 2021)
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Concours d'art culinaire by Université de Genève (Genève, 2021), 2nd Prize
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Une Histoire de Cusine by Stéphane Décotterd (Corseaux, 2020)
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Swiss Finger Food Trophy by Bocuse d'Or (Genève, 2019) 1st Prize
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Cook'n'Salt (Genève, 2019)
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Challenge culinaire en duo (Genève, 2019) 1st Prize
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Trophée Passion (Paris, 2019) 1st Prize for Entrée
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Concours du Macaron (Lyon, 2018)
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Grand Prix Joseph Favre (Martigny, 2018)
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Cuisinier d'Or (Wallisellen, 2018)
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Bon App! TV (Genève, 2018) 1st Prize
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La Cuillère d'Or (Paris, 2018) 1st Prize
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Swiss Culinary Cup (Baden, 2017) Special Jury Prize
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Championnat romand des cuisiniers (Suisse romande, 2017)
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Trophée Masse (Genève, 2017)
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Concours international Cuisine Note à Note (Paris, 2017) 1st Prize
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Cuisine et émotion de l'Institut Paul Bocuse (Lyon, 2017) 1st Prize
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Grand Prix Joseph Favre (Martigny, 2016)
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Cuisinier d’Or (Wallisellen, 2016)
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Buitoni Grande Concorso (Rorschach, 2016)
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Sciences & Cuisine (Nantes, 2015) 1st Prize
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Concours international Cuisine Note à Note (Paris, 2015) 1st Prize
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Sciences & Cuisine (Nantes, 2014) 1st Prize
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MasterChef des associations (Fribourg, 2013) 1st Prize
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Les Toqués du terroir saison 3 (Vaud, 2013)
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GastroFribourg (Fribourg, 2012)
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Les Toqués du terroir saison 2 (Vaud, 2012)
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Nourriture & Santé (Genève, 2011)
When the kitchen meets science, and vice versa
Science and cooking.
RECOMMENDED LINKS : HERVÉ THIS
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Physicochemist, Hervé This is known to be the inventor of molecular gastronomy, molecular cuisine and Note by Note cooking. KITCHEN LAB. encourages you to discover or rediscover his work.
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https://sites.google.com/site/travauxdehervethis/
http://www.agroparistech.fr/-le-blog-de-herve-this-vive-la-.html
http://gastronomie-moleculaire.blogspot.fr
http://www.scilogs.fr/vivelaconnaissance/