mushrooms,leek,pecorino

swimming in homemade curry paste coconut broth with galangal, lime leaf, fresh turmeric

Just received confirmation that Bill Yosses and I will continue our collaboration with the NYC Department of Education, bringing our cooking-science curriculum to at least 30 classrooms in NYC. During the three-day workshop April 26-28, we will empower principals and educators to use our hands-on lessons a new medium for education across the five boroughs. Excited to continue the collaboration and bring more edible experiments to the students of NYC.

Read more about the announcement here:

http://schools.nyc.gov/Offices/mediarelations/NewsandSpeeches/2015-2016/Chancellor+Farina+Announces+New+Computer+Science+Education+to+Reach+Over+150+Schools.htm

Check out the audio from our presentation at 92nd Street Y Genius Week, where Bill Yosses and I presented on cooking as a medium for science education.

http://92yondemand.org/cooking-science-education-natures-farm-acy-bill-yosses-vayu-maini-rekdal

Excited and honored to have my first article ever published in The Huffington Post. The article describes my work with Young Chefs Program: From Cooking to Science and details how we can find universal scientific lessons in diverse cuisines across the world. It’s the first in a series of articles this week by Nobel Laureates, Government Leaders, and Artists discussing ‘genius’ as part of 92nd Street Y Genius week. Check it out!!

http://www.huffingtonpost.com/ninety-second-street-y/natures-farmacy-inspiring_b_9391316.html

chipotle molasses bbq tofu, roasted eggplant, guac

 cooking for private event in cambridge

design and concepts of party by Shawna Cross

roasted sweet potato

anaheim chili, avocado, cilantro

seared rice cakes

sesame, nori, pickled vegetables

poki tuna

soy sauce, mirin, scallion, on rice crackers

grilled shrimp

black pepper, lemon, parsley, chipotle

slow-roasted eggplant

olive oil, roasted garlic, charred tomatoes, burrata cheese

roasted market fish

saffron, tomato confit, caper berries, charred peppers

tenderloin

paprika, port wine, shallots, with potatoes

participated in a microscopy workshop at harvard and had the opportunity to look at some of my favorite microbially produced foods under the Scanning Electron Microscope

Kombucha

HARPOON BREWERY UFO BEER

BLUE CHEESE

CORSU VECCHIO CHEESE

ST MAURE CHEESE

cooked up with inspiration from japanese cuisine

trying to find complexity in simplicity

Excited to see another article of mine in the winter issue of ChopChop Magazine, the largest U.S cooking magazine for kids that reaches 2 million people annually. This article focuses on the chemistry of browning foods under high heat. Known as the Maillard reaction, this process combines sugars and proteins into diverse molecules, producing some of the most complex and delicious flavors on the plate! Taste for yourself.