Los Angeles, CA - Up-and-coming molecular gastronomist, Paul Munn, was both stunned and dismayed to find himself kicked off of MasterChef at the end of the first round. In an interview following the show, Munn described how he separated ingredients into their constituent parts, used scientific methods of pairing flavors, and then applied copious amounts of CO2 and liquid nitrogen to produce the most creative foods you could imagine.
“And then they kicked me off after one episode because they said I forgot the core tenet of most cooking,” he complained. “Something about how food is supposed to taste good.”
At press time, Munn gazed out of the window on his lonely bus ride back to Ithaca, still genuinely surprised that the judges didn’t like his fermented fennel and mango-essence pearls served over cod with anchovy foam.
