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December 14, 2011 Meeting

December 4, 2011

ECC co-founder and self-styled “Outlaw of Pastry” Will Goldfarb is currently the executive pastry chef of KU DE TA, Bali.  Chef Goldfarb owns and operates Willpowder and Willequipped, and has been making desserts for nearly 15 years.  In his (ideally) non-pretentious talk, Planet One: School for Boys (and Girls), Mr. Goldfarb will discuss the creative narrative from the 2011 season of dessert making, and its evolution from 2010’s Planet Zero.  This is a detailed, behind-the-scene look at the research, development, and execution of a slightly off-balance but very well intentioned pastry chef.

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November 30, 2011 Meeting

November 18, 2011

On November 30, Prof. Dana Small, who runs Yale University’s Affective Sensory Neuroscience Laboratory and is also an associate professor of psychiatry at Yale University School of Medicine and an associate professor of psychology at Yale University, will give a presentation titled The Flavor Modality. In her own words: “When we ‘taste,’ we also touch the food or drink in our mouths and sense its odor via retronasal olfaction. The term flavor describes this multimodal experience. The aim of this lecture will be to describe how the independent sensations of taste, touch and smell converge to create unitary flavor percepts and how, through experience, the brain encodes these ‘flavor objects’ and their associated physiological significance. Psychophysical and neuroimaging data will be presented to support the existence of a binding mechanism, possibly residing in the somatomotor mouth area, that underlies illusory processes that bring taste, touch and smell into a common spatial and temporal field. Activation of this mechanism then allows flavor objects that reside in the insular cortex to become associated with the post-ingestive consequences of feeding, which then drives flavor preference formation.”

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October 15, 2011 Meeting

October 5, 2011

Click here for Chef Yosses’ PowerPoint presentation.

In his October 15 presentation, The Prism of Flavors, 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.

He 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.

ECC Down Under

August 9, 2011

If you happen to be visiting New Zealand and Australia, or living there, you can catch a series of talks given by ECC co-founder Kent Kirshenbaum. On Wednesday, August 9, and Friday, August 11, he will appear at Wellington on a Plate. On August 14, he will be in Palmerston North On August 15, he will be at Ruth Pretty’s Catering on the Otaki Coast. On Thursday, August 18, he will be at the Polytechnic Institute of Technology in Christchurch. And on August 22, he will be at the University of Queensland in Brisbane, Australia.

June 15, 2011 Meeting

June 6, 2011

The June meeting of the Experimental Cuisine Collective will take place on Wednesday, June 15, from 4 to 6 p.m. at NYU.

In his presentation, The Color of Meat (Put a Smoke Ring On It), ECC co-founder and NYU chemistry professor Kent Kirshenbaum will examine the origin of color in meat. What gives a steak its distinctive red color? How reliable is color for determining freshness? Why does meat change color when it is cooked? We will evaluate methods for manipulating meat color. To seal the deal, we will investigate barbecue and the mysterious smoke ring.

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The Jell-O Mold Design Competition: Call for Entries

May 30, 2011

Saturday June 25, 2011 from 6-10pm

Register by Wednesday June 15, 2011 to compete 

The Jell-O Mold Competition has taken Jell-O out of the cafeteria, but the time has come to take it out of the kitchen altogether and into the world at large! This year, Jell-O takes New York!

To get things wobbling, we took Jell-O out to the city and into the classroom for a Jell-O Mold Workshop [ workshop2011.html] for NYC high school students run in partnership with Cooper-Hewitt, National Design Museum and Eyebeam Art + Technology Center, with additional support from Smart Design–now it’s your turn to get in on  the adventure.

This year’s competition asks designers to explore the everyday uses of this wobbly, delicious, shape shifting medium.

Competitors will battle it out for mold supremacy in the following categories:

– creativity

– aesthetics

– structural/sculptural integrity

– edibility/culinary appeal

– best use and showcase of Jell-O

Designers will compete for a grand prize of $400 in cash, a year membership to the Cooper-Hewitt, National Design Museum, gifts from Papabubble, Holstee, and more!

A crack panel of respected judges including Allan Chochinov of Core77, Emily Elsen of Four & Twenty Blackbirds pie shop, Josee Lepage of creative agency Bondtoo, and Keith Ozar of MakerBot will announce the winners at 8pm on Saturday, June 25, 2011. Anney Fresh of Space Kittys will host.

The judging and awards ceremony will be held at The Gowanus Studio Space in Brooklyn.

Designers must register by Wednesday June 15, 2011 to participate in the competition:

$15 registration fee, $10 for students. Space is limited, so register early!

Experimental Cuisine Collective Hosts Fourth Anniversary Symposium at NYU

May 9, 2011

NEW YORK, May 1, 2011—The Experimental Cuisine Collective, an interdisciplinary group founded to examine the properties, boundaries, and conventions of food, celebrates its fourth anniversary with a day-long symposium, “Experimental Cuisine: Foundation to Innovation,” on Monday, May 16, 10 a.m. to 5 p.m. at NYU.

Speakers are Prof. Charles Zuker of Columbia University; David Arnold, director of technology at the French Culinary Institute and author of the blog Cooking Issues; chefs Maxime Bilet, co-author of Modernist Cuisine: The Art and Science of Cooking, and Grant Crilly, one of the book’s development chefs; and Michael Laiskonis, executive pastry chef at Le Bernardin. Jeffrey Steingarten, food critic at Vogue and one of the first people to write about experimental cooking, will be the day’s MC. Lisa Abend, author of The Sorcerer’s Apprentices: A Season in the Kitchen at Ferran Adria’s elBulli, will moderate a roundtable among the speakers.

Admission to the symposium, which will take place at Lipton Hall (108 W. Third Street), is free, but RSVPs are mandatory. Click here to register and for a full program.