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May 16, 2011 Symposium

Experimental Cuisine: Foundation to Innovation

On Monday, May 16, 2011, the Experimental Cuisine Collective held its fourth anniversary symposium at New York University. We explored the theme, Experimental Cuisine: Foundation to Innovation, with a series of talks, a roundtable, and a reception.

from left to right: Charles Zuker, Dave Arnold, Michael Laiskonis, Jeffrey Steingarten, Grant Crilly, Maxime Bilet, and Lisa Abend

Speakers were 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, was the day’s MC. Lisa Abend, author of The Sorcerer’s Apprentices: A Season in the Kitchen at Ferran Adria’s elBulli, moderated a roundtable among the speakers.

Click here to download a PDF of the speakers’ bios.

One of Dave Arnold's assistants making carbonated margaritas

10 a.m. Welcome by ECC founders and MC Jeffrey Steingarten
10:15 a.m. Charles Zuker: From the Tongue to the Brain: The Biology of Mammalian Taste
11:15 a.m. David Arnold: Clarification and Nixtamalization (with Margaritas and Tortillas)
12:30 p.m. Lunch break
2 p.m. Maxime Bilet and Grant Crilly: The Modernist Saucier
3 p.m. Michael Laiskonis: Moving/Cooking Forward: Looking Back and Looking Within
4 p.m. Roundtable moderated by Lisa Abend
5:15 p.m. Reception

Plating Maxime Bilet and Grant Crilly's rare beef stew

The symposium is possible thanks to our sponsors:

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