Tuesday, August 30, 2011

FCI Instructors & Alumni Go to Harvard

Harvard has sought out “world-class chefs and food experts” to speak at its vanguard Science & Cooking Public Lectures series, and a number of thought-leading instructors and alumni from The International Culinary Center’s French Culinary Institute have been selected to participate in these discussions on the convergence of science and food. Their scheduled lectures are are as follows:

Tuesday, September 6
Dave Arnold, FCI's Director of Culinary Technology
Harold McGee, FCI Instructor and author of On Food and Cooking
with Harvard Physics professor David Weitz
Topic: Historical Context and Demos Illustrating the Relationship of Food and Science

Monday, October 24, 2011
Wylie Dufresne (Classic Culinary Arts '93), chef-owner of wd~50
Topic: Proteins & Enzymes: Transglutaminase

Monday, November 7, 2011
Dan Barber (Classic Culinary Arts '94), executive chef and co-owner of Blue Hill and Blue Hill at Stone Barns
Topic: Molecular Differences between Production Methods

Monday, November 14, 2011
David Chang (Classic Culinary Arts ‘01), chef-owner of Momofuku
Topic: Food Microbiology: An Overlooked Frontier

For more information about the series and how to attend, visit www.seas.harvard.edu/cooking.

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