A molecular chef in Tahiti is using science to reinvent Polynesian flavors, engaging students in innovative cooking workshops that highlight local ingredients and health benefits.
Molecular cooking workshop in Tiarei
The molecular chef Raphaël Haumont led a cooking workshop at the Moenoa school in Tiarei, focusing on transforming local ingredients using scientific methods. The event, part of Te Kai 2026, aimed to highlight the intersection of science and Polynesian cuisine.Tools and techniques used in the workshop
The workshop featured tools such as liquid nitrogen, syringes, and agar-agar, a plant-based gelling agent. Students made items like sorbet, frozen coffee bubbles, and alginate pearls, which encapsulate flavors in a unique way.Focus on health and local products
Tati Salmon, director of the Moenoa school, emphasized the educational value of the workshop, which aligns with the school’s program to reduce obesity by using fewer processed ingredients and more local foods in school meals.Multidisciplinary approach to cooking
Raphaël Haumont discussed how cooking connects to various fields, including agriculture, health, and even space exploration. He highlighted the importance of using local products for health and food sovereignty, not just for their novelty.Te Kai 2026 event details
Te Kai 2026, organized by the Campus des métiers et des qualifications du Pacifique (CMQP), runs from October 14 to 15 and focuses on scientific innovation in Polynesian cuisine. The event includes a conference at the University of French Polynesia on Thursday evening.Raphaël Haumont's interests and collaborators
Raphaël Haumont is particularly interested in promoting Polynesian ingredients like taro and algae. He is joined by his sister Julie Haumont, an agricultural engineer and dietitian, who contributes expertise to the event.
