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Scientific Kitchen: Biophysics? More like PIE-o-physics!

Friday, May 30, 2014
6:30 pm - 9:00 pm

The Momofuku Milk Bar bakery becomes a science lab when biophysicist Amy Rowat, Milk Bar founder Christina Tosi, and White House pastry chef Bill Yosses illuminate the sweet science of your favorite dessert. Where the line is drawn between flaky confection and pie disaster often comes down to the proper respect for gluten protein networks and polymorphic phase behavior.  Smell, touch, and taste the science of each step toward a culinary masterpiece while Amy, Christina, and Bill attempt to make these complex concepts as easy as… pie.

Age 21 and over only. 

This program is part of the Scientific Kitchen Series – Intimate hands-on food-meets-science workshops behind the scenes at New York’s most exclusive kitchens and laboratories. 


Amy RowatBiophysicist

Amy Rowat is an assistant professor at the University of California, Los Angeles. Originally from Canada, she studied physics and various other subjects at Mount Allison University and completed her graduate work in Denmark.

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Christina TosiChef, Owner, and Founder of Momofuku Milk Bar

Christina Tosi is the chef, owner and founder of Momofuku Milk Bar and the 2012 recipient of the James Beard Rising Star Chef Award.

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Bill YossesChef

William Yosses previously worked as White House executive pastry chef, where he was closely involved with Mrs. Obama’s “Let’s Move” initiative with the goal of reducing childhood health problems related to diet. Other executive pastry chef experience include The Dressing Room in Westport Connecticut, Josephs Citarella in New York City, Bouley Bakery, and Bouley Restaurant.

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