lundi 23 mars 2015

From our friends in NYC, USA

Hello all,
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.

Brian 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.  

Think food, 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.comA 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 

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.

Visit the ECC online at