This week, Christophe Lavelle shares his double passion for science and for cooking Christophe left engineering studies for the freedom of research science. And then he jumped from physics to biology for his PhD studiesHe thinks science makes him a better cook and cites lots of specific examplesHe describes his very free mentoring style and questions what makes a good mentorHe describes his chaotic ‘schizophrenic’’ interdisciplinary interestsWhat has to be done has to be well done - else don’t bother doing itHe tells us that the ‘wow’ in the lab is when you finally understand something, but the ’wow’ in the kitchen is when you don’t understand something.He mentioned these institutions, researchers and resources National Museum of Natural History : https://www.mnhn.fr/enHandbook of Molecular Gastronomy : https://www.routledge.com/Handbook-of-Molecular-Gastronomy-Scientific-Foundations-Educational-Practices/Burke-Kelly-Lavelle-Kientza/p/book/9781466594784Je Mange donc Je Suis : https://www.museedelhomme.fr/fr/je-mange-donc-je-suisTo find out more about Christophe visit his websites or follow him on Twitter Food Lab 2.0 : https://food20.fr/chercheur/christophe-lavelle/Lab website : https://biophysique.mnhn.fr/fr/annuaire/christophe-lavelle-9027Twitter : https://twitter.com/kristoflav You want to support our work ? Buy us a coffee !  ==> https://www.buymeacoffee.com/lonelypipette To find out more about Renaud and Jonathan : Twitter : https://twitter.com/LePourpre LinkedIn : https://www.linkedin.com/in/renaudpourpre/ Twitter : https://twitter.com/Epigenetique LinkedIn : https://www.linkedin.com/in/jonathanweitzman/%20 More about the soundtrack : Music by Amaria - Lovely Swindler https://soundcloud.com/amariamusique/