This job takes place in **high-end restaurants**, **experimental kitchens**, **food labs**, **culinary schools**, and sometimes in **TV studios** or **food technology companies**.

They combine **science and cooking** to create unusual, artistic, and innovative dishes. They use techniques like **spherification**, **gelification**, **foaming**, and **flash freezing** to change the **texture, appearance, and experience** of food.

People who are **good at math and science**, and are passionate about **helping others**. They are often **creative problem-solvers** who enjoy working on complex challenges. Many have degrees in **biomedical engineering**, **mechanical engineering**, or **electrical engineering** with a focus on medicine.

Molecular gastronomy chefs need a mix of **culinary and scientific skills**, including:
Strong **cooking techniques ,**Basic knowledge of **chemistry and physics**
**,**High **creativity,Precision,attention to detail,Problem-solving**, **patience,**
Ability to use specialized tools like **liquid nitrogen, siphons,  sous vide machines,**
Good **teamwork and communication** skills.

In the U.S., molecular gastronomy chefs typically make between **$45,000 and $100,000+ per year**, depending on experience, skill level, and location. Top chefs in famous restaurants can earn even more.