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December 2011 event

Experimental Cuisine Collective

Wednesday, December 14, 2011 from 4:00 PM to 6:00 PM (EST)

December 2011 event

Ticket Information

Type End Quantity
ECC Member
Please register each person attending separately. Remember to bring a photo ID. Thank you.
Ended Free  

Event Details

The December meeting of the Experimental Cuisine Collective will take place on Wednesday, December 14, from 4 to 6 p.m. in the Chemistry Department at NYU, room 1003 (31 Washington Place, between Washington Square Park and Greene Street). You will need a photo ID to enter the building.


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.

 

Please RSVP by registering above. Thank you.

If you are not yet an ECC member, please sign up at www.experimentalcuisine.org, to receive all future meeting announcements.

Have questions about December 2011 event? Contact Experimental Cuisine Collective

When & Where


NYU Chemistry Department, room 1003
31 Washington Place
between Washington Square Park and Greene Street
New York, NY 10003

Wednesday, December 14, 2011 from 4:00 PM to 6:00 PM (EST)


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Organizer

Experimental Cuisine Collective

The Experimental Cuisine Collective is a working group that assembles scholars, scientists, chefs, writers, journalists, performance artists, and food enthusiasts. Our overall aim is to develop a broad-based and rigorous academic approach that employs techniques and approaches from both the humanities and sciences to examine the properties, boundaries, and conventions of food.

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