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Monthly Workshops

We generally meet the third week of the month (with breaks in July and August) from 4 to 6 p.m, but presenters’ schedules or space availability might cause variations. Announcements sent to our members before each meeting  provide details as to the topic of the workshop and include date or time changes, as well as location, which varies.

2013-2014 Meeting Dates and Presenters

Monday, June 16, 2014, The Science of Butter with Kent Kirshenbaum Eventbrite - ECC June 2014 event

Past Workshops
Monday, May 12, 2014 with the food physics team from Wageningen University in the Netherlands
Monday, April 21, 2014 ECC on the Road at the Drexel Food Lab, Drexel University, Philadelphia for a discussion of food waste with Drexel’s Jonathan Deutsch, the EPA’s Tom O’Donnell, and Shola Olunloyo of Studio Kitchen
Monday, March 24, 2014 The Science of Bitters with Rachel Meyer of Shoots and Roots Bitters
Tuesday, February 18, 2014 Food Design: Affecting the Route from Hand to Mouth with Emilie Baltz
Monday, December 9, 2013 The Japanese Pickling Tradition with Elizabeth Andoh
Thursday, December 12, 2013, A Taste of Molecules book signing and discussion in collaboration with the Flanders House
Thursday, October 23, 2013 The Science of Compost with Jack Algiere of the Stone Barns Center for Food & Agriculture
Thursday, September 12, 2013, Notes from Left Field: Bali with Will Goldfarb
Monday, June 17, 2013, Food and Technology with Danielle Gould of Food + Tech Connect
Monday, May 20, 2013, Food, Soil, and Sustainable Urban Design with Jonathan Russell-Anelli of Cornell University
Monday, April 15, 2013, no meeting
Monday, March 18, 2013, Science & Soda with Antonio Ramos of Brooklyn Soda Works
Monday, February 25, 2013, Cheese & Microbial Communities with Rachel Dutton of Harvard University
Monday, February 4, 2013, The Science of Umami with Ole Mouritsen of the University of Southern Denmark
Monday, December 10, 2012, with Lior Lev Sercarz of La Boîte à Epice
Monday, November 19, 2012, The Elements of Dessert with Francisco Migoya of The Culinary Institute of America
Wednesday, October 10, 2012 Modernist Cuisine at Home with Nathan Myhrvold—CANCELLED
Monday, September 17, 2012, with Daniel Felder of the Momofuku Culinary Lab
Wednesday, June 20, 2012, as part of the Association for the Study of Food and Society’s conference. Bev-O-Metrics: Spinning the Bottle to Profile Drinks, with Subha Das of Carnegie Mellon University
May 2012, no meeting
Monday, April 23, 2012, as part of the 2012 Umami Art and Food Festival. Elemental: Shaping Our Process for Culinary Evolution, with Robert Truitt, executive pastry chef of the Altamarea Group, and Brian Sullivan, pastry cook at Ai Fiori and industrial designer
Wednesday, March 14, 2012 How Chocolate Gets Its Taste with Clay Gordon
Thursday, February 16, 2012, The Kitchen as Laboratory book event with editor in chief Cesar Vega and contributors Tom Tongue and Arielle Johnson
Wednesday, January 18, 2012, Redefining the Host/Guest Relationship with Michael Cirino of A Razor, A Shiny Knife
Wednesday, December 14, 2011, Planet One: School for Boys (and Girls) with Will Goldfarb of Ku De Ta, WillPowder, and ECC
Wednesday, November 30, 2011, The Flavor Modality with Dana Small of Yale University
Saturday, October 15, 2011, Prism of Flavor with Bill Yosses, and Najat Kaanache
Wednesday, September 21, 2011, vertical farming with Dickson Despommier of Columbia University
Wednesday, June 15, 2011, The Color of Meat (Put a Smoke Ring On It) with Kent Kirshenbaum
Monday, May 16, 2011, day-long anniversary symposium with the theme Foundation to Innovation. Click on the link for the full program.
April 2011, no meeting
Wednesday, March 23, 2011, with Ferran Adria of elBulli and Lisa Abend, author of The Sorcerer’s Apprentices
Wednesday, February 16 , 2011, creativity as a collaborative process, with Aki Kamozawa and H. Alexander Talbot of Ideas in Food
Wednesday, January 19, 2011, the role of the corporate chef in a global organization, with Einav Gefen
Wednesday, December 15, 2010, Cooking for Geeks with Jeff Potter
Monday, November 22, 2010, Planet Zero: A Return to Basics in Pastry Problem Solving with Will Goldfarb
Wednesday, October 6, 2010, Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food with Colman Andrews
Thursday, September 23, 2010, with Bernard Lahousse of FoodPairing
Wednesday, June 16, 2010, Plant Saponin Amphiphiles: Dessert Topping or Floor Wax? with Kent Kirshenbaum
Wednesday, May 19, 2010, The Culinary Chemistry of Garlic, Onions and Related Plants with Rabi Ann Musah of the State University of New York at Albany
Monday, April 19, 2010, Towards a Knowledge Map for Ice Cream with Cesar Vega
Monday, March 8, 2010, From Lens to Hands: Visual Representations of Food, a panel in collaboration with the Umami Food and Art Festival
Saturday, February 13, 2010, experimental cooking hands-on session with Mihir Desai
Wednesday, January 20, 2010, Composition and Structure: A Closer Look at Everyday Ingredients with Michael Laiskonis
Wednesday, December 16, 2009, The Science of Sushi and Seaweeds with Ole G. Mouritsen
Friday, November 20, 2009, cross-species cookbook project with Natalie Jeremijenko
Wednesday, October 21, 2009, The Culinary Science Revolution – Who’s Listening? with Andrew Schloss and David Joachim
Wednesday, September 16, 2009, Dessert Design: Fourteen Chambers of Pastry with Will Goldfarb
Liquid Smoke: A Chemical Cesspool or an All-Natural Flavoring? with Kent Kirshenbaum
Monday, May 18, 2009 daylong Anniversary Symposium with Harold McGee, Nils Noren, Leslie Vosshall, and Cesar Vega
Thursday, April 16, 2009, the lasting impact of the new new cuisine with Michael Ruhlman
Thursday, March 19, 2009, induction cooking with Edward Nunn of CookTek
Tuesday, February 17, 2009, the science of everyday cooking with Andreas Viestad
Thursday, January 15, 2009, compression and carbonization with Johnny Iuzzini and Dave Arnold
Wednesday, December 17, 2008, taste-altering plants with ethnobotanist Nat Bletter
Wednesday, November 19, 2008, with Paul Breslin of the Monell Chemical Senses Center
Thursday, October 16, 2008, with Aki Kamozawa and H. Alexander Talbot of Ideas in Food
Thursday, September 18, 2008, the chemistry of chocolate, with Stefan Bernhard, Princeton University
Thursday, June 19, 2008, with Kent Kirshenbaum, Ricky Silver, Arielle Johnson, and Artemis Kohas
Thursday, May 15, 2008, with Lucy Yu, University of Maryland
Monday, April 14, 2008: special panel at Umami: Food and Art Festival. Moderated by Corby Kummer, with Will Goldfarb, David Arnold, Heather Carlucci, Bret Thorn, and Nils Noren
Thursday, March 20, 2008, with Dan Barber
Thursday, February 21, 2008: no meeting. Amy Bentley, Will Goldfarb, and Anne E. McBride at Bodies: The Exhibition
Thursday, January 17, 2008, with Rose Levy Berenbaum
Thursday, December 20, 2007, adding volume to egg whites and cream
Monday, November 26, 2007, with Herve This
Thursday, October 18, 2007, with Marion Nestle
Thursday, September 20, 2007, with Lee and Bob Jones of Chef’s Garden
Thursday, June 21, 2007, the molecular properties of water
Thursday, May 17, 2007, open planning session
Wednesday, April 11, 2007, strategic launch workshop with Hervé This, Wylie Dufresne, Robert Margolskee, Mitchell Davis, and Florence Fabricant

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