dimanche 30 janvier 2011

Next meeting of the Groupe d'étude des précisions culinaires

The Groupe d'étude des précisions culinaires (Group for the study of culinary precisions) is the new version of the former "seminar of molecular gastronomy", that Herve This is heading in Paris, each third monday of the months.

The next meeting will exceptionnally be at the Agriculture Fair, instead of at the ESCF, the 21rst of February. The topic will be : it is said in Brittany that the pancake dough should be whipped so that pancakes are more light.

See you then.

vendredi 28 janvier 2011

It will be soon... in French


Nous vous informons que le prochain séminaire "science et cuisine" aura pour thème

Les colorants naturels
Mise en application autour d'une palette gourmande
de macarons

Il se déroulera

Jeudi 24 février prochain
De 16H00 à 18H30

au pôle universitaire de La Roche sur Yon

18, boulevard Gaston-Defferre
CS 50020
85035 La Roche-sur-Yon cedex

L'organisation de ce séminaire entre en effet dans le cadre d'un projet d'étude d'étudiants de l'université.

Si vous souhaitez participer aux interventions sur ce thème, merci de prendre rapidement contact avec nous : contact@gmouest.fr

Nous vous ferons suivre dans les meilleurs délais invitation et plan d'accès.


L'équipe gmouest

mardi 25 janvier 2011

From our American colleague

Hello all,

The January meeting of the Experimental Cuisine Collective will take place on Wednesday, January 19, from 4 to 6 p.m. in the Chemistry Department at NYU, room 1003 (31 Washington Place, between Washington Square Park and Greene Street). You will need a photo ID to enter the building.

Einav Gefen, corporate chef for Unilever North America, will share what a research and development chef for a large food company does on a daily basis and how products get developed. After working as a restaurant chef and a chef-instructor, she is now one of 250 chefs employed by Unilever around the world. She will discuss how she is responsible for setting the bar, from a culinary point of view, for culinary development, keeping a pulse on restaurant and food trends, and inspiring passion for food; functions as a quality gatekeeper throughout the development process; and provides support for product innovations and rejuvenations and internal culinary education.

Please RSVP at ecc012011.eventbrite.com. A link is also posted on our website. If you RSVP and can no longer make it, please let me know so that your seat can be released. Thank you.

All my best,

Anne McBribe