Scott Heimendinger, aka Seattle Food Geek is fresh off his stage at the Bellevue kitchen lab that hatched Modernist Cuisine. A Thursday night dinner required four days of prep, and Heimendinger spent his days performing totally normal tasks like juicing 60 pound of frozen corn, then bottling it for the centrifuge. Getting to sport official Modernist Cuisine chef's whites "was kind of like getting to visit the set of Star Trek, put on a Lieutenant's uniform, and fire off a few photon torpedoes. If that's your thing, it's unavoidable that you'll pop a [metaphoric] boner in the process." [Seattle Weekly]
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