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Brand Ambassador Opportunity

March 12, 2013

Some of our student members might be interested in this job opportunity, sent in by the founders of Brewla, who are ECC members.

Paid Brand Ambassador position for Frozen Dessert Product
Immediate Start

About Us: Our company specializes in the creation of an all-natural line of novel and healthy frozen desserts, launched on grocery store shelves last fall and now in over 30 NY retailers. We’re looking for dynamic individuals to represent our brand and help us grow.

Your Mission: We seek a motivated Brand Ambassador based in New York City who can independently conduct demonstrations in our Manhattan and Brooklyn retail locations. While schedules can be fairly flexible, demos will take place Fridays, Saturdays and Sundays. We also encourage our Brand Ambassador to engage with our fan community on Facebook and Twitter. In addition, Brand Ambassadors are uniquely
positioned to brainstorm ideas with the rest of our team to improve our product and business as they are the main point of contact with consumers. Finally, we are a growing business and there is great potential to expand your function and responsibility in our venture, if you desire.

● Enthusiastic attitude and entrepreneurial spirit
● Passionate about food
● Excellent communication and presentation skills
● Experience with client engagement

The Brand Ambassador must be able to communicate the brand effectively to consumers, store managers and buyers. The time commitment per week is 15 hours on Fridays, Saturdays, or Sundays. We would like a commitment of at least 3 months but preferably longer. Having access to a car is not required, but is a plus.

Please note that while this is a fun and exciting position, it can be at times physically demanding as it requires picking up product and dry ice (total weight up to 15 pounds) from our Downtown Brooklyn location and taking the subway to the retail location where the demo takes place (if you don’t have a car).

Application Process: This is a unique opportunity offering a window into the operations of a growing food startup. The position pays $12 an hour (including an hour for picking up dry ice and product and getting to the retail location) and expenses will be reimbursed. Applicants should submit a CV and a paragraph explaining why they are interested and detailing any relevant experience to

March 18, 2013 Meeting

March 11, 2013

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.

February 25, 2013 Meeting

February 13, 2013

The second of two February meetings of the Experimental Cuisine Collective will take place on Monday, February 25, from 4 to 6 p.m.

Our speaker will be Rachel Dutton, a Bauer Fellow at Harvard University’s FAS Center for Systems Biology, whose lab studies the microbial communities found on cheese. In caves and cellars around the world, communities of microbes colonize the surface of cheese as it ages. While these communities contribute to the aromas, flavors, and textures of aged cheeses, they can also be thought of as ideal model ecosystems to study microbes in their natural environment. With the advent of cheaper and more efficient DNA sequencing technologies, microbial communities can be examined in unprecedented detail. However, these techniques have rarely been applied to microbial ecosystems of fermented foods, and as a result, the exact nature of many of these communities remains a mystery. Dr. Dutton will discuss research in her lab using these DNA sequencing technologies to study community patterns in a collection of over 100 different types of cheese. She will discuss some of the highlights of this study, and the implications for future work and understanding of cheese. She will also discuss how her lab is using in vitro cheese to test models of community formation and interactions between microbes in the lab.

February 4, 2013 Meeting

January 28, 2013

Deliciousness and the Science Behind It

Ole G Mouritsen

MEMPHYS-Center for Biomembrane Physics

University of Southern Denmark

Use of the term umami to describe the sensation of deliciousness in food is finding its way into the Western culinary vocabulary. Umami is now ranked as a fifth basic taste along with the four classical tastes: salty, sour, sweet, and bitter. Dr. Ole Mouritsen will review the concept of umami and deliciousness in a historical, evolutionary, and scientific context and describe recent advances in the understanding of the sensory perception of umami and the involved taste receptors. The unique molecular mechanism behind umami sensation is now partly understood as an allosteric (synergetic) action of glutamate and certain 5’-ribonucleotides on the umami receptors, and it explains why certain pairs of foodstuff taste delicious, e.g., eggs with bacon, meat with vegetables, and konbu with katsuobushi. Home and professional cooks and chefs across the world are more or less unknowingly exploiting this synergy in preparing delicious meals. As a specific example, Dr. Mouritsen will describe experimental work with chefs on producing dashi and umami flavor from Nordic seaweeds (

December 10, 2012 Meeting

December 3, 2012

At the December 2012 meeting of the Experimental Cuisine Collective, La Boîte à Epices founder and owner Lior Lev Sercarz will talk about his work with spices, from sourcing to blending the finest of spices from around the world. He will also discuss agricultural and legislative issues that affect the flavor of spices. He and food photographer Thomas Schauer will also give us a preview of Lior’s book The Art of Blending, ahead of its official release the next day.

Lior Lev Sercarz was raised in Israel and trained as a chef in France, where he was introduced to the fine art of spice blending by Olivier Roellinger. He moved to New York in 2002 to cook for Daniel Boulud, and left the restaurant kitchen in 2006 to work with spices full time. He has since created blends for some of the world’s best chefs under the label La Boîte à Epices. In 2011, he opened a Manhattan store and art gallery, where he blends and sells his cpies and a line of sweet-savory biscuits. He is the author of The Art of Blending: Stories & Recipes from La Boîte’s Spice Journey, published in December 2012.

November 19, 2012 Meeting

November 15, 2012

During the November 2012 session of the Experimental Cuisine Collective, Francisco Migoya will be officially presenting The Elements of Dessert, his latest, just released cookbook. He will discuss his motivation for writing this book, the process itself, the book’s content, design, and format, and go through recipes that are particularly necessary to dissect and discuss. To understand these principles through practice, we will conclude by sampling some of the chocolates featured in the book!

Francisco J. Migoya is an associate professor at the Culinary Institute of America, in Hyde Park, New York. He is the author of Frozen Desserts, The Modern Café, nominated for a James Beard Award, and The Elements of Dessert. He was named one of the Top Ten Pastry Chefs in America in 2011 by Dessert Professional. Before the CIA, Francisco was the executive pastry chef for The French Laundry, Bouchon Bakery, and Bouchon Bistro.

September 17, 2012 Meeting

September 7, 2012

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.

Eventbrite - ECC September 2012 event