Grant Achatz is an American chef and restaurateur often recognized for his contributions to molecular gastronomy or progressive cuisine.
Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformation of ingredients that occur in cooking. Its program includes three areas, as cooking was recognized to have three components: social, artistic, and technical.
Spherification is a modern cuisine technique that involves creating semi-solid spheres with thin membranes out of liquids. As a result of this, a burst-in-the-mouth effect is achieved with the liquid. Both flavor and texture is enhanced with this culinary technique. Spheres can be made in various sizes as well as various firmness. This makes it possible to encase liquids within the solid spheres.
His signature dessert is this sugar-y helium balloon. It is now being touted as one of the coolest desserts ever produced in the US. The process starts off with making a green apple taffy base, which is then blown up using a tube connected to a helium tank. The result is a transparent balloon that is tied with a 'string' made of dehydrated granny smith apple. The entire confection is then sprinkled with a dusting of green sugar.
Iridescent marbles, clear marbles, 8mm iridescent beads, an 8” acrylic globe, and tule.