How Does a Chef Do Science? With Leeann Lavin

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When: Wed, May 16, 2012 at 7:00pm - 8:30pm

Where: The 92nd Street Y, New York
1395 Lexington Ave.
212-415-5500
Price: $25

Cooking is all about chemistry – chefs change their food’s chemistry in many ways. Learn the science chefs employ to transform raw ingredients into delicious food.

Leeann Lavin is the author of The Hamptons and Long Island Homegrown Cookbook, (Voyageur Press; June 4, 2012), profiling local farmers and chefs, and recipes from their acclaimed restaurants.

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