Experimental Cuisine Collective
Monday, April 21, 2014
4:00 PM-6:00 PM
The Center for Hospitality and Sport Management will be hosting
the Experimental Cuisine Collective (ECC) on Monday, April 21, from 4 to 6 p.m.
This session
of the ECC will focus on the pressing problem of food waste. Using the thinking
around the coming of age of experimental cuisine---that traditional and
experimental techniques should be understood and learned with the same
importance so that the best tool/technique/solution can be used to solve a
problem most appropriately---we will explore how both traditional and experimental
methods can be employed to mitigate food waste. Based on an EPA food waste
recovery pilot project in the University City neighborhood of Philadelphia,
representatives from government, education, and industry will share their
approaches. The session begins with an overview of the problem and the approach
of the university followed by a culinary demonstration and tasting by chef
Shola Olunyolo. Beer, wine and sample bites made from kitchen waste conclude.
Presenters:
Tom O'Donnell, EPA
Jonathan Deutsch, Drexel University
Shola Olunloyo, Studio Kitchen
Drexel
Chef-Instructors: Edward Bottone, James Feustel
Please RSVP at ecc042014.eventbrite.com
. A
link is also posted on our website. Since this is in Philadelphia, for this
meeting it's also not a problem for you to decide at the last minute and join
us without a prior RSVP.
Contact Information
Matthew Gray
215-895-6255
mattgray@drexel.edu