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Molecular Gastronomy

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Molecular Gastronomy

A group of individuals focused on food progression. Our culumative creativity may lead to new discoveries. Let's elevate our gastronomic affluence through communication and education

Group posted by Andrew D'Ambrosi Dec 31, 2011

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Profile Information

Title: Avante-Guardian Angel

Company: ?

Restaurant Segment: Fine Dining, Upscale Casual

Interests: Discovering new food, Consulting, Making Friends, Networking, Career Advancement, Gaining Knowledge

Biography: Began my chef-life at twenty-five. Tenaciously driven and constantly studying cuisines/cultures/techniques/sciences. I dove head first into the culinary world trying to absorb as much education as possible to be a better chef and to solidify my cuisine. Striving for perfection. No different than any chef who's legacy continues to inspire.

Years in the Industry: 6

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Comment Wall (13 comments)

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At 12:30pm on April 21, 2009, Elizabeth Aulet said…: hey sweetie i guess your on here too...lol

At 8:52am on December 3, 2008, audi hayun budiman said…: chef..thumb up for ur plating style

At 10:32am on June 26, 2008, melissa said…: hi andrew. way to go on top chef! you were my fav from the start but especially after you showed some dignity while others played tattletale... it wasn't the same after you left - no more bouncy energy all over the place!

At 6:35pm on June 21, 2008, Chris Swenson said…: Marco Pierre White is the you know what...White Heat forever!!!

Bought the book when I was only 19...$500 on ebay now...not ever gonna sell...passion, passion, passion...

At 6:40pm on June 19, 2008, tammy said…: hey andrew thought you were great on top chef, you were def my fan favorite! Besides your awesome dishes you made me laugh my ass off!

At 8:39pm on May 26, 2008, O said…: Hey Andrew. Oh wow; cool to see someone here I just saw on TV. Please tell me that Lisa gets the boot!? Hope you enjoyed the long Memorial Day weekend.

At 4:48pm on May 20, 2008, Brandon Castillo said…: yo man ur a dope chef keep up the great work - looking forward to seeing more of your ideas on Ghetto Molecular *fist pump*

At 4:31am on May 15, 2008, Usman N. said…: SUCCESS!!11 Successs!

At 4:31am on May 15, 2008, Usman N. said…: Ey Andrew, my man!! Ribbit. It's bull that (we know who) cut throat you like that almost as somewhat of a cry baby. Wahh wahh my rice is burned wahh WAHH.

A little bit of me died when you left TC. Much love brother, but hey. Nothing but greater and better things to come man. You've come MAD far.

-Usman

At 7:20am on April 6, 2008, Chef John Hughes said…: Andrew;

Hi, new here at FOHBOH and found your group Molecular Gastronomy and enjoyed your posts thus far...sorry to see that you haven't posted for awhile. Would love to read more as I have played a bit with this emerging cuisine - White Chocolate Tuille with Caviar; Oyster on the Half Shell with Mignonette Pearl; Trilogy of Melon Caviar with Prosciutto Cotton Cnady to name a few. Somewhere I have some pix, I should try and find them.

Anyway, let me know when you post again.

Thanks