NEW YORK, Oct. 24, 2011 /PRNewswire/ -- The International Culinary Center, home of the legendary French Culinary Institute, and Nathan Myhrvold, chief executive officer and a founder of Intellectual Ventures and former chief technology officer at Microsoft, have joined forces to present a panel discussion on Modernist Cuisine and the controversy surrounding today's culinary revolution. The panel will take place on November 15, 2011 at 6:30 p.m. at The International Culinary Center in New York City. In addition to Myhrvold, culinary industry thought leaders including Dave Arnold (Director of Culinary Technology, The International Culinary Center), Wylie Dufresne (Chef/Owner, wd~50), Johnny Iuzzini (Executive Pastry Chef, Jean Georges), Marion Nestle (Professor, Department of Nutrition, Food Studies, and Public Health, NYU), and Andre Soltner (Master Chef and Dean of Classic Studies, The International Culinary Center) will participate in the discussion.
Taking inspiration from Myhrvold's multi-volume book, Modernist Cuisine, the panelists will discuss the controversies surrounding this modern culinary movement and will share their perspectives on how traditionalist and modernist cuisines intersect and diverge. The discussion will be moderated by Dorothy Cann Hamilton, founder and CEO of The International Culinary Center.
The event will include a cooking demonstration by Myhrvold and Arnold followed by a cocktail reception. Attendees are invited to tweet from the event with the hashtag #modernistcuisine and reference @IntlCulCenter.
Attendees are also encouraged to RSVP and submit questions for the panel by sending an email to firstname.lastname@example.org by November 8.
About The International Culinary Centers of New York & California
The International Culinary Center is one of the world's leading culinary institutions and home to the legendary French Culinary Institute located in New York and the San Francisco Bay Area. The school offers a wide variety of intensive courses designed for cooks and food enthusiasts of all skill levels: from the serious amateur to those already in the business—and those aspiring to be. Its state-of-the-art kitchens and classrooms house courses of all lengths in culinary arts, pastry arts, Italian studies, bread baking, culinary technology, sommelier training, wine studies, food writing and restaurant management. Both the caliber of instruction and immersive experience provide a quality education that sets graduates of The International Culinary Center apart in the marketplace. For more information, visit www.internationalculinarycenter.com.
SOURCE The International Culinary Center