There is a minor text error in the video, so we should clarify for the record that Kyle Connaughton was the head chef of the development kitchen at The Fat Duck restaurant while Maxime was staging there. Maxime was later the head chef at Jack’s Luxury Oyster Bar, and is the head chef of our research kitchen at The Cooking Lab as well as a coauthor of the book.
In conjunction with Modernist Cuisine‘s whistle-stop launch tour this week, the Institute of Culinary Education (ICE) hosted a fantastic event at their Manhattan headquarters on Wednesday, March 23.
Nathan kicked off the event with a presentation, followed by a question and answer session with the attendees.
After the presentation, the group made their way to a Modernist Cuisine reception on the 14th floor. The reception featured seven tasting stations, each lead by a member of the Culinary Team.
Anjana, Johnny, and Max (who graduated with highest honors from ICE) were on hand throughout the event.
By all accounts, the event was a raging success, thanks in no small part to the outstanding facility, competent staff, and gracious hospitality provided by the Institute of Culinary Education. The Modernist Cuisine team is eternally grateful.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.