Les Petits Chefs make gingerbread micro sponge with candy cane ice cream and raspberry niblets with John Placko
^^^ That’s quite the mouthful, isn’t it? Literally! This week we were so lucky to welcome Chef John Placko of Modern Culinary Academy back to the lab for a little dabble in the molecular cuisine side of cooking. John has worked with the boys a number of times before – they’ve made melon caviar, yoghurt … Read more