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 firstname.lastname@example.org or 312-435-4822. Please note that business casual attire or chef's coat are requested. (No jeans please.)
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)
Union League Club of Chicago
65 W. Jackson Blvd.
5th Floor Crystal Room
Chicago, IL 60604