Hi there, from London. This seems such a font of knowledge, I'm hoping to learn more and contribute where I can. I love to cook classical French and Italian food, and a couple of years ago became more interested in the science of cooking. Beginning with a Molecule-R kit, I've moved on to having tubs of hydrochlorides in the kitchen. From gels, raviolis and caviars I love to experiment with new flavours and recipes. Just starting to see what i can cook in a vac pot, and using mr cream whipper for more exciting uses. James