Scott Heimendinger normally wears geek glasses like the ones he's got tatooed on his arm. In the photo, taken a while back in Belltown, he was doing one of his geeky things, opening oysters by dipping them in liquid nitrogen. Works like a charm!
Today, at the ripe old age of 29, Heimendinger has traded his old day job (at Microsoft) for his dream job: working with Nathan Myhrvold's crew at Modernist Cuisine. His job title is Director of Applied Research. Now he's on the team of chefs, scientists and food writers who get paid to work in the kitchen-lab developing new products, and making "modernist" cooking techniques accessible to home chefs.
Forbes.com published a list of the top 30 young names in the food and wine category, and Scott stands proudly among them. Congratulations!
Leave a comment