Warwick alumni are invited to join with Newcastle University alumni at a wonderful event they are running in New York City:
The future of international cuisine is where art meets science and where technology is responsible for the next wave of culinary creativity”
Boasting one of the most inventive culinary technology curriculums in the world we invite you to join us at The International Culinary Centre in New York and witness a demonstration of cookery using scientific principles and culinary technologies to create classic cuisine and contemporary dishes never before thought possible.
You can now book for the ‘Molecular Gastronomy Event’
- When: Thursday 25th April 2013, 7pm – 10pm
- Where: The International Culinary Centre, 462 Broadway, 5th Floor, New York.
- Price: $50 per person. (includes a drink on arrival, a selection of canapés and the demonstration)
- Places are limited so please book online - book online
Chef Hervé Malivert's enthusiasm for the kitchen was evident by the time he turned 12 years old. The complex mix of French, Swiss and Italian influences found in his homeland, the Rhône region of France, shaped his culinary outlook. His passion for cooking rivals his taste for excitement. In addition to the two decades spent working in restaurants world-wide, he spent a year-and-a-half crossing the African continent and has taken up photography as a favourite hobby.
He joined the International Culinary Center in 2006, where he leads the culinary technology programs. Chef Hervé's sense of adventure is also put to good use testing new recipes for L'École, the Michelin-rated restaurant at The International Culinary Center in New York City. His international experience is reflected in his personal motto: make food, not war.