Maxime Bilet, chef, and Ryan Matthew Smith, photographer, take you inside the making of their 2,438 page, 6-volume book project, Modernist Cuisine: The Art and Science of Cooking, Bilet and Smith will share details on how they took unconventional approach to both food and photography with the goal of helping the reader to experience food in a way they never have before. By literally cutting food, equipment and tools in half to get the prefect shot to using equipment and testing new recipes with tools and ingredients seldom used outside the laboratory, they will set out to educate readers -- and themselves -- about the science of food.
Maxime Bilet received a BA in creative writing, literature, and visual arts from Skidmore College. Bilet then gradated with highest honors from the Institute of Culinary Education in New York. He completed a stage at Jack's Luxury Oyster Bar and was quickly hired to the head chef position there by Jack Lamb. Moving to London, he accepted a stage with Heston Blumenthal's development team at The Fat Duck. Just prior to joining the culinary team as head chef for recipe research and development at The Cooking Lab, Bilet trained as sous chef to open the London branch of Auberge de L'Ile.
Ryan Matthew Smith
Mr. Smith grew up in Kent, a Seattle subÂurb. He first disÂcovÂered his love for takÂing picÂtures while workÂing on his AAS at Green River Community College. After someÂwhat relucÂtantly signÂing up for a phoÂtogÂraÂphy class, Mr. Smith soon found himÂself spendÂing hours in the darkÂroom engrossed in his work. Despite his growÂing interÂest in phoÂtogÂraÂphy, it wasnâ€™t until his house and many of his prized phoÂtographs were conÂsumed by fire that Mr. Smith decided to purÂsue his interÂest fullÂtime. Shortly after the fire, he transÂferred to the Art Institute of Seattle, ultiÂmately earnÂing an AAS in phoÂtogÂraÂphy. He joined the Modernist Cuisine team in 2007 after respondÂing to a Craigslist job ad for a photo editor.