September 17, 2012 Meeting
The September meeting of the Experimental Cuisine Collective will take place on Monday, September 17. Dan Felder, head of the Momofuku culinary lab, will talk about microbes, miso, and the Momofuku Culinary Lab. In this lecture, he will explore the culinary origin and scientific processes inherent to traditional fermentations. He will also examine how the study and understanding of these fermented staples of traditional cuisine serve as a catalyst for innovation, and allow him and his team the opportunity to make products that are delicious, unique, and meaningful. Additionally, he will speak about the role of science in the Momofuku kitchen, both conceptually and practically, and what they have learned as a result of this process.
Dan Felder is originally from Roxbury, CT, and began working in restaurants at 18, while he was studying at Union College in Saratoga Springs, NY. He moved to New York City and joined the Momofuku team in 2008 at Noodle Bar and ko, and now at the test kitchen.