zaatar-roasted carrots with romesco and lemon

cured local bluefish on rice crackers, with togarashi, sesame and pickled cucumber

salmon with blistered tomatoes, curry leaf chimichurry

coconut pannacotta with sweet potato puree, merengue, blackberry

braised monkfish tails (Boston, MA):

in dashi/sake with curry leaf, salt-baked carrot, black sushi rice

seared bluefish (Boston, MA):

served rare, with lemon miso emulsion, green pepper

ceviche on scallop (New Bedford, MA):

yuzu, beansprout, toasted sesame, togarashi

Check it out! A recent article published on my home department Harvard MCB’s website, describing recent work with Young Chefs!

https://www.mcb.harvard.edu/mcb/news/news-detail/3930/young-chefs-program-educates-and-entertains/

Had a great time working with Bill Yosses showcasing our work with Young Chefs Program: From Cooking to Science and Kitchen Garden Laboratory in front of 300 people at Harvard University. These public lectures are what first inspired my thinking around cooking, science, and education, so it was a true honor to be up there on Monday. Thanks to those who made it!

Lots of interest in what we do! Lots of inspiration for the future!

caramelized pear tart with burned sugar sea salt ice cream

seabass swimming in its own broth, with baby shiitake, broccolini, pickled radish, and butternut squash gnocchi

Honored to be invited to present my work with Young Chefs Program: From Cooking to Science at Barack Obama‘s South By South Lawn at The White House. Alongside Bill Yosses, Jose Andres and Green Bronx Machine I demoed of some of cooking-science lessons, and presented our vision for the future as part of the “SEED to STOVE exhibit”. The night concluded with a discussion on climate change between Barack Obama and Leonardo DiCaprio. What a wonderful celebration of art, ideas, and service. Thanks to all the people in Young Chefs who have taken us this far, and thanks toHarvard University for funding.

Finally excited to announce the HILS Cooking Challenge, an event that celebrates microbes, community, and food at Harvard.

Funded by Harvard Integrated Life Sciences (HILS), some friends and I are organizing a cooking-science competition between different HILS PhD programs at Harvard. The theme this year is microbiology, meaning that participants will be challenged to incorporate microbially produced ingredients as they create their concoctions. It’s happening on October 23rd — see below for more details. My co-organizers are Constantin Giurgiu (G2 in Chemistry), Alec Walker (G2 Immunology), Alexa Jackson (G2 ChemBio), Sam Carlson (G2 MCO). 

Excited and proud to have yet another article in ChopChop magazine, the James Beard award-winning cooking magazine that reaches over three million families yearly. This one discusses the science behind ricotta cheese, and also includes an easy recipe to try at home!