Hello all,
Due to the very long waitlist accumulated for the October 15 meeting of the Experimental Cuisine Collective, we moved the location to 12 Waverly (between Mercer and Greene Streets), room 108 (ground floor auditorium). The event will still run from 2 to 4 p.m. If your schedule changed and you'd like to join us, a few seats are available through ecc102011.eventbrite.com.
Bill Yosses will be joined by Najat Kaanache, a stagiaire from elBulli who is now traveling around the world demonstrating some of the groundbreaking techniques from the restaurant. She has also staged at The French Laundry, Per Se, Alinea, and Noma.
The original announcement is below, if you missed it.
In his presentation, The Prism of Flavors, White House Executive Pastry Chef Bill Yosses will focus on emulsions, foams, and gels to discuss how he seeks to better understand ingredients and techniques. As he takes us from the beginning of cooking to today's technology, he will also demonstrate recipes that illustrate the principles driving his pastry work.
Chef Yosses, author of The Perfect Finish, joined the White House in 2007. There, his role also includes beekeeping and gardening, in line with First Lady Michelle Obama's efforts to promote healthy eating. During his outstanding career in New York restaurants, he ran the pastry kitchens of Josephs Citarella, Bouley, Tavern on the Green, and Montrachet. Click here for a 2010 New York Times profile.
Please RSVP at ecc102011.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
----
Anne E. McBride
Director, Experimental Cuisine Collective
mercredi 12 octobre 2011
vendredi 7 octobre 2011
A gift from Nicholas Kurti
I find again what Nicholas offered me when I was 40 yo :
I keep six honest serving-men
(they taught me all I knew);
Their names are What and Why and When
And How and Where and Who.
I send them over land and sea,
I send them east and west ;
But after they have worked for me,
I give them all a rest.
(R. Kipling)
I keep six honest serving-men
(they taught me all I knew);
Their names are What and Why and When
And How and Where and Who.
I send them over land and sea,
I send them east and west ;
But after they have worked for me,
I give them all a rest.
(R. Kipling)
jeudi 6 octobre 2011
After more than ten years...
for 10 years, I am inventing a new thing every month, and display it on Pierre Gagnaire's site.
Now, the game changed, see http://www.pierre-gagnaire.com/#/pg/pierre_et_herve
Now, the game changed, see http://www.pierre-gagnaire.com/#/pg/pierre_et_herve
mercredi 5 octobre 2011
From our US friends.
Hello all,
The October meeting of the Experimental Cuisine Collective will take place on Saturday, October 15, from 2 to 4 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.
In his presentation, The Prism of Flavors, White House Executive Pastry Chef Bill Yosses will focus on emulsions, foams, and gels to discuss how he seeks to better understand ingredients and techniques. As he takes us from the beginning of cooking to today's technology, he will also demonstrate recipes that illustrate the principles driving his pastry work.
Chef Yosses, author of The Perfect Finish, joined the White House in 2007. There, his role also includes beekeeping and gardening, in line with First Lady Michelle Obama's efforts to promote healthy eating. During his outstanding career in New York restaurants, he ran the pastry kitchens of Josephs Citarella, Bouley, Tavern on the Green, and Montrachet. Click here for a 2010 New York Times profile.
Please RSVP at ecc102011.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
----
Anne E. McBride
Director, Experimental Cuisine Collective
ABOUT THE EXPERIMENTAL CUISINE COLLECTIVE
The Experimental Cuisine Collective is a working group that assembles scholars, scientists, chefs, writers, journalists, performance artists, and food enthusiasts. We launched in April 2007, as a result of the collaboration of Kent Kirshenbaum of the chemistry department and Amy Bentley of the nutrition, food studies, and public health department at New York University with Chef Will Goldfarb of WillPowder. Our overall aim is to develop a broad-based and rigorous academic approach that employs techniques and approaches from both the humanities and sciences to examine the properties, boundaries, and conventions of food.
Visit the ECC online at www.experimentalcuisine.com.
The October meeting of the Experimental Cuisine Collective will take place on Saturday, October 15, from 2 to 4 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.
In his presentation, The Prism of Flavors, White House Executive Pastry Chef Bill Yosses will focus on emulsions, foams, and gels to discuss how he seeks to better understand ingredients and techniques. As he takes us from the beginning of cooking to today's technology, he will also demonstrate recipes that illustrate the principles driving his pastry work.
Chef Yosses, author of The Perfect Finish, joined the White House in 2007. There, his role also includes beekeeping and gardening, in line with First Lady Michelle Obama's efforts to promote healthy eating. During his outstanding career in New York restaurants, he ran the pastry kitchens of Josephs Citarella, Bouley, Tavern on the Green, and Montrachet. Click here for a 2010 New York Times profile.
Please RSVP at ecc102011.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
----
Anne E. McBride
Director, Experimental Cuisine Collective
ABOUT THE EXPERIMENTAL CUISINE COLLECTIVE
The Experimental Cuisine Collective is a working group that assembles scholars, scientists, chefs, writers, journalists, performance artists, and food enthusiasts. We launched in April 2007, as a result of the collaboration of Kent Kirshenbaum of the chemistry department and Amy Bentley of the nutrition, food studies, and public health department at New York University with Chef Will Goldfarb of WillPowder. Our overall aim is to develop a broad-based and rigorous academic approach that employs techniques and approaches from both the humanities and sciences to examine the properties, boundaries, and conventions of food.
Visit the ECC online at www.experimentalcuisine.com.
dimanche 2 octobre 2011
"Good Food"
Much confusion remains today about Molecular Gastronomy and cuisine.
Of course, those who come in this blog know well that molecular gastronomy is a scientific activity, and that molecular cuisine is an application of it (definition : using new tools, new ingredients, new methods).
However, I recently stumbled on "culinary science" : indeed this is not possible as far as "science" is used in the meaning of "philosophia naturalis" (the title of Newton's book), i.e. science of nature, and not only "knowledge".
It does not mean that cooks have no "science" (knowledge), but this has nothing to do with the activity of "scientists", such as chemists, biologists, physicists...
And what about "the science of good food"? This definition of molecular gastronomy was given by people who did not enough consider what science is (and indeed some are food writers, not scientists). Such a "science" cannot exist, in the meaning of philosophia naturalis, because "good" is not of scientific nature (refutable, let's say for short).
Please use "molecular gastronomy" to describe the scientific investigation of culinary phenomena, keeping in mind that science (philosophia naturalis) is looking for the mechanisms of phenomena, using the "scientific method" (see another post).
Of course, those who come in this blog know well that molecular gastronomy is a scientific activity, and that molecular cuisine is an application of it (definition : using new tools, new ingredients, new methods).
However, I recently stumbled on "culinary science" : indeed this is not possible as far as "science" is used in the meaning of "philosophia naturalis" (the title of Newton's book), i.e. science of nature, and not only "knowledge".
It does not mean that cooks have no "science" (knowledge), but this has nothing to do with the activity of "scientists", such as chemists, biologists, physicists...
And what about "the science of good food"? This definition of molecular gastronomy was given by people who did not enough consider what science is (and indeed some are food writers, not scientists). Such a "science" cannot exist, in the meaning of philosophia naturalis, because "good" is not of scientific nature (refutable, let's say for short).
Please use "molecular gastronomy" to describe the scientific investigation of culinary phenomena, keeping in mind that science (philosophia naturalis) is looking for the mechanisms of phenomena, using the "scientific method" (see another post).
jeudi 15 septembre 2011
Erasmus Mundus Students in Paris
Students arrived last week in Paris, for the beginning of the new curriculum of the Master Erasmus Mundus "Food Innovation and Product Design" (www.fipdes.eu).
In this context, we had the pleasure to organize a session announcing Molecular Gastronomy Teaching Modulus.
The event, with the participation of French chefs Jean-Pierre Lepeltier and David Desplanques, was recorded :
Podcast Gastronomie Moléculaire : http://podcast.agroparistech.fr/users/gastronomiemoleculaire/weblog/452dc/Gastronomie_Moleculaire_et_FIPDes.html
Podcast général : http://podcast.agroparistech.fr/groups/agroparistech/weblog/728a7/Gastronomie_Moleculaire_et_FIPDes.html
Dailymotion : http://www.dailymotion.com/video/xl2cqc_presentation-de-la-gastronomie-moleculaire-au-master-fipdes_school
In this context, we had the pleasure to organize a session announcing Molecular Gastronomy Teaching Modulus.
The event, with the participation of French chefs Jean-Pierre Lepeltier and David Desplanques, was recorded :
Podcast Gastronomie Moléculaire : http://podcast.agroparistech.fr/users/gastronomiemoleculaire/weblog/452dc/Gastronomie_Moleculaire_et_FIPDes.html
Podcast général : http://podcast.agroparistech.fr/groups/agroparistech/weblog/728a7/Gastronomie_Moleculaire_et_FIPDes.html
Dailymotion : http://www.dailymotion.com/video/xl2cqc_presentation-de-la-gastronomie-moleculaire-au-master-fipdes_school
mardi 13 septembre 2011
From our French friends in the western part of France
Bonjour,
Nous venons vous rappeler que notre prochain atelier "scienceS et cuisine" se déroulera
le Lundi 10 octobre prochain de 16h00 à 18h30,
au Manoir de La Boulaie, 33 rue Chapelle Saint Martin - 44115 Haute Goulaine (invitation et plan d'accès ci-joints),
où nous serons accueillis par Laurent Saudeau.
Cet atelier portera sur " Les Poissons Gras ".
Programme :
Dans un premier temps, Jean-Luc VALLET (IFREMER) nous présentera quelques généralités sur les poissons gras : définition, techniques et zones de pêche, ressources, aquaculture, bénéfices santé et technologique de l’utilisation et de la consommation de ce type de poisson, valorisation des déchets…
Dans un deuxième temps, nous observerons la réalisation de différents essais « comparatifs » de cuisson (grill, vapeur, court bouillon, plancha, friture) sur poissons gras et maigres (saumon, sardine, maquereau), marinés et non marinés, l’évolution du taux de gras au cours du temps et ses conséquences, les effets de la congélation notamment sur la texture,...
Ces essais seront réalisés par Laurent SAUDEAU (Manoir de la Boulaie), Jean-Luc SENEE (Le Monte Cristo) et François SEHIER ( Conserverie La Belle-Iloise).
N'hésitez pas à venir partager les résultats de vos propres expérimentations en la matière lors du séminaire. Nous sommes là pour échanger nos résultats et interprétations.
Pour ceux qui souhaitent prolonger l'échange, un apéritif vous sera proposé à la fin de l'atelier.
Une participation aux frais de 12 euros, vous sera demandée à l'entrée. Des justificatifs de frais vous seront distribués sur place.
La capacité d'accueil étant limitée, pensez à RESERVER RAPIDEMENT votre place en envoyant un mail à contact@gmouest.fr
En espérant vous voir nombreux!
Cordialement,
L'équipe organisatrice gmouest
Camille Bourgeois - Consultante QSA, Vincent Lafaye, Ludivine Billy, Gwenaelle Garnier - Food Dévelopment
Nous venons vous rappeler que notre prochain atelier "scienceS et cuisine" se déroulera
le Lundi 10 octobre prochain de 16h00 à 18h30,
au Manoir de La Boulaie, 33 rue Chapelle Saint Martin - 44115 Haute Goulaine (invitation et plan d'accès ci-joints),
où nous serons accueillis par Laurent Saudeau.
Cet atelier portera sur " Les Poissons Gras ".
Programme :
Dans un premier temps, Jean-Luc VALLET (IFREMER) nous présentera quelques généralités sur les poissons gras : définition, techniques et zones de pêche, ressources, aquaculture, bénéfices santé et technologique de l’utilisation et de la consommation de ce type de poisson, valorisation des déchets…
Dans un deuxième temps, nous observerons la réalisation de différents essais « comparatifs » de cuisson (grill, vapeur, court bouillon, plancha, friture) sur poissons gras et maigres (saumon, sardine, maquereau), marinés et non marinés, l’évolution du taux de gras au cours du temps et ses conséquences, les effets de la congélation notamment sur la texture,...
Ces essais seront réalisés par Laurent SAUDEAU (Manoir de la Boulaie), Jean-Luc SENEE (Le Monte Cristo) et François SEHIER ( Conserverie La Belle-Iloise).
N'hésitez pas à venir partager les résultats de vos propres expérimentations en la matière lors du séminaire. Nous sommes là pour échanger nos résultats et interprétations.
Pour ceux qui souhaitent prolonger l'échange, un apéritif vous sera proposé à la fin de l'atelier.
Une participation aux frais de 12 euros, vous sera demandée à l'entrée. Des justificatifs de frais vous seront distribués sur place.
La capacité d'accueil étant limitée, pensez à RESERVER RAPIDEMENT votre place en envoyant un mail à contact@gmouest.fr
En espérant vous voir nombreux!
Cordialement,
L'équipe organisatrice gmouest
Camille Bourgeois - Consultante QSA, Vincent Lafaye, Ludivine Billy, Gwenaelle Garnier - Food Dévelopment
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