Krzysztof Polok
Not every chef wants to know what happens to food when we stop treating it according to the rules we already know. Krzysztof Polok starts exactly there.
A chef with more than 20 years of experience, he is passionate about cooking, experimentation and creating new compositions on the plate. His culinary journey began with classic cooking techniques and working alongside renowned chefs, including Kurt Scheller, Łukasz Konik and Jean Bos. Over time, traditional cuisine was no longer enough for him. He became fascinated by modern techniques, physics and chemistry, and by the ways they can be used to transform the flavour, texture, temperature and form of food.
In 2014, he founded ColorFood – a project that became a combination of his passion for cooking, experimentation and creating food that simply cannot be ignored. Since 2008, he has been presenting molecular cuisine, including projects outside Poland. His work has taken him to countries such as France, Germany and Austria.
So, what does he actually do?
He creates spheres, gels, emulsions and foams, works with liquid nitrogen and dry ice, and uses sous-vide cooking. But molecular cuisine in his hands is not about creating impressive clouds of smoke just for the spectacle. It is about playing with form, flavour, temperature and texture – making familiar ingredients behave in completely unexpected ways.
A tomato can become crispy. Alcohol can take the form of a foam. A liquid can be transformed into a sphere resembling caviar, while fruit can become “spaghetti”. His workshops also feature ice cream made with liquid nitrogen, flavoured foams and unusual forms of drinks.
At his workshops, you don't sit back and watch. And that's the whole point.
Krzysztof doesn't demonstrate molecular cuisine from behind a glass wall. He invites participants to become part of the experiment. You can see how the techniques work, but most importantly, you experience them yourself. There is a little science, plenty of curiosity, lots of surprises and, above all, a lot of fun with food.
These workshops are for people who like to ask, “What happens if…?” For anyone curious about new culinary technologies, unexpected flavours and things you simply won't find in an ordinary recipe.
Krzysztof Polok doesn't promise magic. He shows you that magic in the kitchen has its own rules – and then lets you play with them yourself.
