March 18, 2013 Meeting
The March meeting of the Experimental Cuisine Collective will take place on Monday, March 18, from 4 to 6 p.m.
Our speaker will be Antonio Ramos of Brooklyn Soda Works. He will talk about recipe development—specifically how his background as a chemist has been helpful in flavor extraction and optimizing processes, and discuss how Brooklyn Soda Works used techniques drawn from chemistry labs, the culinary world, the beer brewing industry, along with a love of delicious foods to create a line of premium carbonated juices.
Antonio received his undergraduate chemistry degree at NYU—where he was a student of ECC co-founder Kent Kirshenbaum—and worked for six years as a medicinal chemist at Johnson & Johnson and Sanofi-Aventis before starting Brooklyn Soda Works in early 2010 with his partner Caroline Mak, an installation artist.
