Currently, there is a career opportunity for chefs with an interest in science. Heston Blumenthal at The Fat Duck is hiring:

Research Chef Stage - Applicants should give a minimum commitment of 3 months, but a longer stay of up to six months is preferred. The successful applicant will be an enthusiastic chef or culinary student with an interest for the science behind cooking. A background in chemistry or other related science is desirable, but not necessary.

If two different foods share one or more volatile molecules, chances are they can taste pretty nice when eaten together. A further discussion of the science behind can be found here. I justed wanted to share a picture of the simplest possible way this can be done. White chocolate/black caviar (top left - this is one of Heston Blumenthals signature combinations!), strawberries and coriander leafs, pineapple and blue cheese, and banana and parsley. Definitely very strange, but when eaten together, the tastes more or less blend together. Convince yourself and try this at home!

Any readers with fantasy to create exciting dishes based on such flavor pairings? Suggestions and links are welcome!

Look out for the new book by Heston Blumenthal to appear in October 2006: Perfection. The book is based on an eight part BBC series where Heston Blumenthal, chef at The Fat Duck and front player within the field of molecular gastronomy, travels (around the world?) to find out as much as possible about eight classic yet basic dishes:

1. Fish and Chips
2. Bangers and Mash
3. Spag Bol
4. Risotto
5. Roast Beef
6. Steak and Salad
7. Pizza
8. Treacle Tart and Ice Cream

From the book description at Amazon (where the book already can be preordered), I guess the book might resemble the must-read books by Jeffrey Steingarten: The man who ate everything and It must’ve been something I ate.

Simple is often best, and when combined with chemical kitchen know how, the results can be - yes - perfect! Needless to say, I look forward to read the book.