Due to the very long waitlist accumulated for the October 15 meeting of the Experimental Cuisine Collective, we moved the location to 12 Waverly (between Mercer and Greene Streets), room 108 (ground floor auditorium). The event will still run from 2 to 4 p.m. If your schedule changed and you'd like to join us, a few seats are available through ecc102011.eventbrite.com.
Bill Yosses 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.
The original announcement is below, if you missed it.
In his presentation, The Prism of Flavors, White House Executive 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.
Please RSVP at ecc102011.eventbrite.com. A link is also posted on our website. If you RSVP and can no longer make it, please let me know so that your seat can be released. Thank you.
All my best,
Anne E. McBride
Director, Experimental Cuisine Collective