*To attend lectures held in the Gomes Casino Lab (limit 30 people), Demo Kitchen (limit 30 people) or Bar (limit 30 people) or Mod Kitchen (limit 20 people), please sign up the day of the conference. Participants and schedule are subject to change.
“Cooking up Content: Food Writing from a Chef's Perspective”
Academic Bistro (6th Floor)
Scott Haas, PhD, psychologist and author of "Back of the House: The Secret Life of a Restaurant"
Karen Stabiner, Columbia Graduate, School of Journalism, author of "Generation Chef", and journalist for Saveur and theNew York Times
Lisa Abend, author of "The Sorcerer's Apprentices" and food journalist for Saveur and The Guardian
“The Chemistry of Cookery: Restaurant Science”
Gomes Casino Lab* (6th Floor)
Arielle Johnson, PhD, MIT Media Lab, Formerly of Noma
“Feelin’ Hot, Hot, Hot [Chocolate]: Chocolate and Spices”
Demo Kitchen* (6th Floor)
Chris Curtin, Eclat Chocolates
Lior Lev Servarz, La Boite Spices
“A Guided Wine Tasting”
Bar* (6th Floor)
Victoria James, Piora, New York City and Wine & Spirits magazine 2016 Best New Sommelier