Scott Heimendinger is a geek. A food geek, more specifically. While Scott has never been an artist or fearless entrepreneur, he found his own way to be creative. Scott challenges the notion that there is only one way to be boldly passionate, reflecting that it is more important to find the right pond of people who can challenge you to expand your own boundaries.
ABOUT SCOTT HEIMENDINGER
Scott Heimendinger is author of SeattleFoodGeek.com he is a DIY enthusiast, sous vide evangelist and centrifuge owner. In 2011, Scott joined the team at The Cooking Lab the publisher of both Modernist Cuisine: The Art and Science of Cooking (2011) and Modernist Cuisine at Home (2012), he is Director of Applied Research. In 2012, he was named by Forbes as a “30 Under 30” in Food & Wine. His work on a $75 sous vide machine has been featured in Make Magazine and The New York Times.
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