The March meeting of the Experimental Cuisine Collective will take place on
Monday, March 30 from 5 to 7 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.
Sullivan of Dragonfly Studio, a long-time ECC
member whose background in industrial design first began taking a
culinary turn under the mentorship of ECC co-founder Will Goldfarb, will
give a presentation titled Total Eclipse of the Art,
where he'll discuss a theorem of applied science + creativity in the food space-time continuum.
technology + design and you have Brian. He draws from his experiences as
pastry chef at Michelin starred-restaurants complemented by his
industrial design and innovation experience. A
2014 winner of Hack Dining's Google challenge, Brian is one of a
handful of chefs and innovation designers with both managerial
experience in a restaurant setting and field experience as a designer
for companies such as Macy's, Bed, Bath + Beyond, Glaceau,
automotive design and many others. He has been a panel speaker at The New School in partnership with Parson's School of Design and has also been nominated as Rising Star Chef 2013. One of his most memorable and
honored experiences was in 2012 when he cooked with a team of chefs at the White House. Atelier
Dragonfly is a playground to combine his past experiences + future
discoveries into one sphere of aspiration; to push the boundaries
of how we experience food.
Please RSVP at
ecc032015.eventbrite.com. A link is also posted on our website. If you RSVP and can no longer make it, please let me know right away so that your seat can be released---thank you!
All my best,
Anne E. McBride
Director, Experimental Cuisine Collective
ABOUT THE EXPERIMENTAL CUISINE COLLECTIVE The Experimental Cuisine Collective is a
working group that assembles scholars, scientists, chefs, writers,
journalists, performance artists, and food enthusiasts. We launched in
April 2007, as a result of the collaboration of
Kent Kirshenbaum of the chemistry department and Amy Bentley of the
nutrition, food studies, and public health department at New York
University with Chef Will Goldfarb of WillPowder. 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.