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Le Cordon Bleu News, 04/25/2008
Le Cordon Bleu Ottawa Reveals Hervé This’ “Kitchen Mysteries”
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A Two Day Celebration of Molecular Gastronomy

(Ottawa, April 23rd, 2007) – Le Cordon Bleu Ottawa will on May 1st and 2nd welcome internationally renowned chemist and popular French television personality: Hervé This (pronounced « Teess »)

Le Cordon Bleu, with its lifelong invitation to share its knowledge, passion and appreciation of the culinary arts and its related fields, will unveil a two day “Celebration of Molecular Gastronomy” on May 1st and 2nd 2008 by welcoming the only person in the world to hold a doctorate in molecular gastronomy.

THURSDAY, MAY 1ST 7:00 PM – 11:00 PM Le Cordon Bleu Signatures’ Executive Chef Yannick Anton will be hosting Hervé This through an intimate evening that will allow the restaurant’s patrons to take part in an event that “explores the science of flavour” by enjoying an eight course menu and mysterious surprises. A book signing of This’ latest book will precede the dinner while guests sip and savor a molecular in house cocktail.

FRIDAY, MAY 2ND 2:00 PM – 4:30 PM Le Cordon Bleu Ottawa with the collaboration of Carleton University is pleased to present a first for Ottawa! Hervé This will be delivering a two and a half hour demonstration showcasing experimental techniques by using the kitchen as his laboratory, and showing his most recent discoveries in the chemistry, physics, and biology of food. This conference is free of charge and open to the grand public, however registration is mandatory.
The symposium will be followed by a book signing of This’ latest book: Kitchen Mysteries; revealing the science of cooking- Columbia University Press. In this book This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. By discussing the science behind many meal’s basic components such as eggs, milk, bread, sugar, fruit…, exploring the effects of boiling, steaming, braising, microwaving…, unraveling the mysteries of tenderizing enzymes and gelatins, and preparing basic elements such as soups, salads, cakes… Hervé This illuminates abstract concepts with practical advice and concrete examples.

Hervé This, international celebrity and founder of molecular gastronomy, is known for his ground-breaking research in the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has forever changed the way food is approached and prepared all over the world.

A physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris This adds another dimension to the suggestions of cookbook authors by sharing empirical principles chefs have valued for generations.

Hervé This will definitely challenge your traditional ideas about cooking and eating!

Pamela Bakalian
PR and Media Relations
Le Cordon Bleu Culinary Arts Institute Ottawa
453 Laurier Avenue East
K1N 6R4 Ottawa ON
613- 558 98 56
613- 236 24 33 ext 230

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