Kent Kirshenbaum's ECC in the New York Times

Posted: 11/4/11

Professor Kent Kirshenbaum's molecular gastronomy initiative, the Experimental Cuisine Collective (ECC), co-founded 5 years ago with NYU Steinhart Food Science Professor Amy Bentley and star chef Will Goldfarb, held a noteworthy meeting on October 15.  The featured speaker was Bill Yosses, the White House Executive Pastry Chef (referred to by Kent as "the guy who makes pies for Barack, Michelle and the kids").  Chef Yosses was joined by Najat Kaanache, from El Bulli, one of the world's greatest restaurants. The meeting received a mention in the October 12 New York Times  "Dining Calendar" column by Florence Fabricant.  The meeting was a huge success, attended by a happy audience, knowing they were lucky to get in the door!