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The Scientific Kitchen

Saturday, June 1, 2013
3:00 pm - 8:30 pm

New York City’s culinary gems open their kitchen doors for you and our roster of renowned scientists in this series of hands-on workshops that untangle the mysteries of science through food and cooking.



Billy BarlowChef

Billy Barlow has been the Chef and Director of Operations for Blue Marble Ice Cream since 2011, although he has unofficially been involved with the company since 2008.

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Rachel DuttonMicrobiologist

Rachel Dutton, Ph.D. is a Bauer fellow at the Harvard University Center for Systems Biology. After receiving her Ph.D. in microbiology from Harvard Medical School, she founded her own lab with the mission of using cheese as a way to understand microbial ecosystems.

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Michael LaiskonisPastry Chef

Michael Laiskonis was named creative director of New York City’s Institute of Culinary Education in 2012. Previously executive pastry chef at Le Bernardin for eight years, his pastry philosophy manifested itself in a style of desserts that balanced art and science, and contemporary ideas with classic.

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Brian RalphCheesemonger

Besides being the voice double for Matthew McConaughey, Brian Ralph has an amazing way with cheese. Ralph made his way into the cheese world after studying neurobiology at the University of Colorado at Boulder, so clearly, the man knows a thing or two about science.

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César VegaFood Scientist, Author

César Vega earned his doctorate in food science from the University College Cork in Ireland. His areas of expertise include dairy products, particularly ice cream and yogurt, the physical chemistry of cocoa and chocolate, and the science of cooking.

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