Latest News from MSK...

8th June 2009 - 'LADETTE TO LADY' STAR BRUSHES UP AT MSK

Star of ITV’s ‘Ladette to Lady’ programme, Rosemary Shrager, recently visited MSK Ingredients to discover the latest culinary skills and techniques used in the art of molecular gastronomy.

Rosemary is an acclaimed chef and when not appearing on the TV show runs her own highly acclaimed cookery school at the Swinton Park Hotel in North Yorkshire.

The inspirational demonstration was given by Vicky Endersen, head development chef for MSK Ingredients who showed a range of cutting edge techniques and ‘tricks of the trade’ as used in the amazing world of molecular gastronomy – the culinary wizardry typified by the food of Heston Blumenthal.

Rosemary Shrager said; “The demonstration was fantastic! Its fun and amazing and a completely different type of cooking which enhances traditional techniques rather than detract from them. It feels rather like life has moved on and I’m catching up!”

16th April 2009 - ARAMARK CHEFS INSPIRED WITH CULINARY ALCHEMY DEMO

Top private dining chefs from corporate financial institutions across the city recently joined together for a cutting edge demonstration of molecular gastronomy techniques given by specialist ingredient supplier, MSK.

Chefs from Aramark international food service company spent an inspirational afternoon in the private dining kitchens at JP Morgan in London exploring state of the art culinary techniques and learning ways to improve on traditional methods.

The demonstration was given by Vicky Endersen, head development chef for MSK Ingredients who explained and demystified many ‘tricks of the trade’ and wowed the audience with a range of innovative techniques and new ingredients. The demonstration included; spherification, rapid setting and heat resistant jellies, long lasting and differently textured foams, powders created from oils, stabilised ice creams that held their shape and texture for several hours without melting and even flaming sorbets!

Gerard O'Sullivan Business Dining development chef said; “The MSK demonstration was truly inspiring and we were highly impressed with the products shown. All the chefs came away buzzing with ideas and confident to try out new techniques which will help to bring a distinctive and sophisticated edge to many of our dishes”.

6th April 2009 - MSK BRINGS A LITTLE MOLLECULAR MAGIC TO GLENEAGLES

45 top restaurant chefs from the Edinburgh and Perth region gathered at The Gleneagles Hotel recently to join the hotel’s chefs for a demonstration on up to the minute techniques in the art of molecular gastronomy.

The demonstration was given by Vicky Endersen, head development chef for MSK Ingredients who wowed the audience with a range of innovative skills and ‘tricks of the trade’ used in the amazing world of molecular gastronomy – the culinary wizardry typified by the food of Heston Blumenthal.

Vicky previously worked at Tom Aiken’s in London as head pastry chef and now runs the development kitchen, presenting and demonstrating MSK’s products across the UK and providing a consultation service to restaurants and an invaluable support package for chefs. With her skills as a restaurant chef combined with her in-depth knowledge of chemistry, Vicky helps to break down the mystique of ‘culinary alchemy’ and demonstrates inspiring new recipes and techniques using the scientific interplay of different ingredients and products.

Stefan Priest, joint MD of MSK, said; “The demonstration was extremely well received and we were delighted to be presenting to some of Scotland’s top restaurant chefs in the prestigious setting of the Gleneagles Hotel.”