Students on campuses across New England are sampling liquid nitrogen ice cream as Sodexo’s traveling chef takes his molecular gastronomy demonstration on the road. District Executive Chef Gary Symolon uses science and local dairy to create coffee and vanilla bean ice cream, along with chemistry-based toppings such as marshmallow dust made from freezing the mini marshmallows with the liquid nitrogen. Campuses Symolon is touring include Mitchell College, Central Connecticut State Universi
Molecular Gastronomy Expert Tours Northeastern Colleges
Sodexo chef Gary Symolon demonstrates the uses of science in the art of food preparation.