This week our guest on Talking Pork is Brian Steel, MMDS, MA (Gastronomy) who is a Former Military Officer and Pilot with 31 years experience across a diverse operational and combat background that spans The 1st Gulf War; counter terrorism operations, and complex search and rescue.

Brian has both a Masters Degree in Leadership and a Masters Degree in Gastronomy with the Cordon Bleu. In this capacity, he is now an Industry Judge, Consultant and Restaurant Critic, and he is one of Australia’s few Sake sommeliers. He has consulted with Breville, Merisant and Lion, and he advises restaurateurs in optimising both menu content and front-of house operations, with a focus on fostering return custom. He is an accomplished corporate speaker and a regular lecturer at the Cordon Bleu.

Brian explores through what molecular gastronomy is, isn't, why and how people us it.