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Top Chef intense boy Marcel Vigneron brings his culinary alchemy ordered and perfectionist knowledge to the Syfy preparation exhibit Marcel's Quantum Kitchen, which premieres Tuesday at 10/9c.

So how does a preparation exhibit twine up on a science-fiction network? "It's mainly most discernment the power behindhand cooking," he tells TVGuide.com. "We're creating a aggregation of the things grouping haven't seen before and hit never finished before, so that's where you intend the fiction."

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Vigneron is a master of molecular gastronomy, a preparation style that uses original techniques to modify ordinary matter ingredients into astonishing newborn forms. In the series, he converts wine into pasta, transforms melon into tuna-like sushi and yes, even creates foam — his favorite framework as Top Chef fans know-- from tomatoes. "It's not meet foam. I hit a full newborn activity of tricks up my sleeve," he says.

Vigneron will place every his technological magic to impact for his newborn catering business, which is where Quantum Kitchen begins. In apiece of the six episodes, a client will hire him to create an avant garde vision menu supported upon themes such as romance, wildlife or, in digit instance, a luau. To be sure, this is no "how-to" preparation show, but for every "Himalayan Tiger's Breath" and "Edible Engagement Ring" Vigneron conjures up, he does scramble out concomitant angry scientist-wear (i.e. safety goggles are in heavy rotation.)

"Are we wearing work coats? No," Vigneron says. " It's a aggregation same Entourage. You'll wager us cruising around in noncombatant clothes having a rattling good time. There's a aggregation of nutriment and humorist throughout the show, a aggregation of threefold entendres because you undergo how we are in the kitchen. You crapper commonly related matter to anything you're conversation about."

Joining Vigneron in the kitchen conviviality are friend and mixologist county Espinosa, rocker and jack of every trades Jarrid Masse and caterer Robyn Wilson. None of them hit had undergo preparation avant garde cuisine, which Vigneron finds to be a integrated blessing.

"They communicate the 'whys' and 'hows for the viewers at home," he reveals. "Or they'll be messing things up and the best artefact to wager how something actually happens is to wager it intend messed up. They are constantly executing clog and mis-weighing ingredients and breaking emulsions, so for me it gets a lowercase taste preventative but I conceive also rattling fun to watch."

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Only a taste frustrating? "I'm not going to lie, sometimes I intend a taste disturbed when I hit these wacky ideas and enterprising menus," Vigneron says. "Because I hit high expectations and sometimes they'll meet be joking around. I'll be like, 'Look guys, this is real. This is an event. This is a company. We are catering this party, and these grouping are hungry. Stop joking around and do whatever work.'"

Of course, his co-workers aren't the only ones who'll hit to center it. His clients will also be getting caretaker servings of Vigneron's mode intense ness and stubborn ways. One will not-so-affectionately call him "sneaky sneaky Marcel."

Marcel fans, are you excited to watch? The exhibit delivers the fanciful foods and episode he's known for... but we're still inactivity to wager whether his freestyle skills attain it on air.

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