Hervé This Molecular Gastronomy Seminar in Chicago

I'm extremely pleased to announce that Hervé This will host the first ever molecular gastronomy seminar in the United States this Saturday, April 14, 2007, in the epicenter of American progressive, post-modern, culinary art, design, and cuisine technology: Chicago.

Love it or hate it - or just don't get it - join us for what will be an exhilarating free-for-all discussion on the science of molecular gastronomy and how it applies to the new and old school of experimental cooking. Like his Paris monthly meetings, this seminar is open and free.

For Hervé, the molecular gastronomy breakthrough came in the form of a Roquefort cheese soufflé, which led him to test old French wives' kitchen tales.

But for our seminar, Hervé wrote:

I would like to invite YOU to choose some particular 'culinary precision', with American flavour, so that it is more appropriate for the Chicago audience.

So what culinary precisions - or old American wives' kitchen tales - do you want Hervé to put to the test or explain? Post in the comments below or email me, even if you can't make it to Chicago.

RSVP ASAP to Michael Garbin at garbimi@ulcc.org or 312-435-4822. Please note that business casual attire or chef's coat are requested. (No jeans please.)

Special thanks to Hervé This, ULCC's award-winning Executive Chef and ACF Windy City Chefs President Michael Garbin, and the IACP for making this extraordinary event possible.

WHEN
Saturday, April 14, 2007
9:30 a.m. to 10:00 a.m.: Continental Breakfast
10:00 a.m. to 12:00 p.m.: Molecular Gastronomy Seminar
12:00 p.m. to 1:00 p.m.: Book signing (Hervé's book, Molecular Gastronomy: Exploring the Science of Flavor, will be available for sale)

WHERE
Union League Club of Chicago
65 W. Jackson Blvd.
5th Floor Crystal Room
Chicago, IL 60604
312-427-7800

Comments

[David]

I don't suppose he can explain why Garret's popcorn tastes better if you mix the corn with the caramel, rather than eaten separately, can he?

[The Foodist]

Do you know if there will be a transcript available for purchase/obtaining after the Seminar?

Id love to go but a small wallet and 2800 miles puts a crimp in that plan

[eddybles]

Sounds like a wonderful event. I wish I lived in Chicago in order to attend. I've been fortunate enough to see Herve This speak at the Institute of Culinary Education in Manhattan a few times and it's always an inspiring few hours.

[jessica]

I'm looking forward to hearing a summary of this - if you're thinking of posting one. I used to live near Chicago, but now in Switzerland so of course I couldn't make it. Here, my husband and I are in an on-going debate about the subject of molecular gastronomy. He was formerly a chef under. Ph. Rochat, and has some strong opinions. I've been trying to convince him to see it in a new light.

[veron]

This is very interesting! I just finished the Harold Mcgee lecture series in New York FCI this past weekend. The last day really dealt with new technologoies like sous vide using thermal circulators, distillation using rotary evaporators and different hydrocolloids .