This marks the inaugural edition of the PC Kitchen. No, it won’t be the “Politically Correct” Kitchen, but the Powder Coating (formulator’s) Kitchen. Perhaps it may appear a bit odd to present a culinary theme in this coatings technology magazine, however a coating formulator’s quest very closely parallels the endeavors of a top chef. Early in my career my boss and I engaged in a casual conversation regarding our weekend exploits in the kitchen. After exchanging stories regarding the perfect roux or the finer points of searing a blackened salmon we both realized that you can’t be a good formulator and a bad cook. And so my journey as a powder coating formulator and amateur iron chef took flight.
What I would like to present in this and the ensuing editions is an appreciation for careful selection of raw materials (ingredients), process conditions (whisking, folding and mixing) and curing techniques (stovetop and oven). Like any great dish, only the freshest ingredients, the most careful food processing and precise cooking conditions will yield something your guests will truly cherish. This closely parallels your experience as a formulator. So let’s get cooking.