The top chefs in history can best be described as experimenters, knowledge seekers and creative geniuses. Given these qualities, it is only natural that they have an insatiable appetite for travel. Forever seeking new inspirations, they travel to learn the foundations of flavor and tradition.
Join renowned chefs Wylie Dufresne (wd-50, Alder), Ivan Orkin (Ivan Ramen, New York and Tokyo), and Richard Kuo (Pearl & Ash) as they discuss their journeys and food evolution, and also whet appetites for global cuisine. The conversation will be moderated by Anne McBride (Director of the Experimental Cuisine Collective at New York University, and Culinary Program and Editorial Director for the Strategic Initiatives Group at the Culinary Institute of America).
NYIT Auditorium on Broadway
1871 Broadway, New York, NY 10023
When: Mon., Mar. 2, 2015 at 6:30 pm - 9:00 pm
The top chefs in history can best be described as experimenters, knowledge seekers and creative geniuses. Given these qualities, it is only natural that they have an insatiable appetite for travel. Forever seeking new inspirations, they travel to learn the foundations of flavor and tradition.
Join renowned chefs Wylie Dufresne (wd-50, Alder), Ivan Orkin (Ivan Ramen, New York and Tokyo), and Richard Kuo (Pearl & Ash) as they discuss their journeys and food evolution, and also whet appetites for global cuisine. The conversation will be moderated by Anne McBride (Director of the Experimental Cuisine Collective at New York University, and Culinary Program and Editorial Director for the Strategic Initiatives Group at the Culinary Institute of America).
NYIT Auditorium on Broadway
1871 Broadway, New York, NY 10023
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