Scott will be leading the Food Science session at IFBC New Orleans. We can't think of anyone better for the job!
Scott Heimendinger is the blogger behind SeattleFoodGeek.com. His mission is to boldly explore modernist cooking techniques and make them accessible to home chefs everywhere. Scott may be best known for his $75 DIY sous vide machine, which has been featured in MAKE Magazine and the New York Times, as well as the kitchens of hundreds of enthusiastic food geeks around the world.
Scott moved to Seattle to work as a Program Manager at Microsoft in 2005. Although he’s only been a Seattle resident for just over five years, he has come to love the city so much that he decided to put it in his domain name. Scott is also a regular contributor for Seattle Weekly and appeared on the cover of their Specialty Food Guide last year.
Seattle Food Geek is focused on the pursuit of new and innovative ways to prepare food, including sous vide cooking, the use of hydrocolloids and other modernist ingredients, the culinary applications of centrifuges, liquid nitrogen, lasers, high-voltage electricity, as well as anything else potentially dangerous and awesome.
Scott’s work appeared in the Foodista Best of Food Blogs Cookbook, he was named the number one food blog in Western Washington, and for two years in a row he’s been nominated for Seattle’s Sexiest Geek, and been robbed of the title.