Chef John Placko, who founded and teaches at Toronto’s Modern Culinary Academy, is bringing his passion for new ways of cooking into the kitchens of forward looking chefs and home cooks with his new line of ingredients, Powder For Texture. 
Until Placko launched Powder For Texture, which sells hard to find ingredients like agar agar and xantham gum online and at Nella Cucina, interested chefs would have to purchase huge industrial sized quantities directly from factories. I asked John Placko about what inspired him to start the company and how he developed his passion for modernist cuisine in the video below.
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Malcolm Jolley is a founding editor of Good Food Revolution and Executive Director of Good Food Media, the not-for-profit corporation which publishes it. Follow him at twitter.com/malcolmjolley
