Culinary Consultant John Placko was born in Sydney, Australia where he began working in a small Italian restaurant; learning all about proper organization and the importance of freshness in cuisine ingredients. From there, he entered the catering and hospitality industry to apprentice in cooking, leading him to victory in culinary competitions across the globe.
After coming to Canada in 1995, John spent the first 15 years working for multi-unit restaurant companies and food manufacturers. Following this experience, Placko launched influential businesses, including the Modern Culinary Academy and Powder for Texture, while heavily revolving his life’s work around molecular-level cuisine.
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