Avant-Garde Culinary Chef and Gastronomy Consultant. He explores savory applications of chocolate, molecular techniques, and fusion cuisine. Expert in sous-vide infusions and traditional Mexican moles.
Julian Vance is a boundary-pushing Chef who refuses to limit chocolate to the dessert menu. With a background in molecular gastronomy and extensive travel through Mexico to study heritage mole recipes, he uses cacao as a spice and a thickening agent in savory cooking. Julian teaches advanced techniques like sous-vide infusions of cocoa butter, creating game sauces with high-percentage chocolate, and balancing the bitterness of cacao with meats and vegetables. His expertise is invaluable for chefs and home cooks looking to master the Umami and bitter sides of chocolate, moving away from sugar to explore texture and depth in main courses. He explains the chemistry of emulsions in sauces and the cultural history of cacao as a savory ingredient.