Hervé This to Hold Demonstration and Book
Signing on October 31
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Hyde Park, NY – The public is invited to meet the legendary French chemist and culinary
science expert who coined the term “molecular gastronomy.” Hervé This (pronounced “Teess”), will be at The Culinary Institute of America in Hyde Park on Friday, October 31. Dr. This will be meeting with CIA students majoring in culinary
science before holding a demonstration and book signing in
the Marriott Pavilion on campus at 1 p.m. The
demonstration—showcasing his culinary philosophy of “note-by-note” cuisine—is free
and open to the public.
Dr. This is credited with coming up
with the term “molecular gastronomy” in 1988 to describe the mechanism of
culinary transformation during certain cooking processes. He has since become
known as the godfather of the avant-garde—inspiring a generation of renowned chefs
including Spain’s Ferran Adrià,
England’s Heston Blumenthal, and America’s Grant Achatz ’94.
Hervé This is the founder and president of the educational program for the Institute for
Advanced Studies of Taste at the University of Reims. Few people in the
culinary world have had as profound an effect on the way we look at and cook
food as Dr. This, and his visit to the Hudson Valley is a rare opportunity to
hear from one of the world’s most influential food voices.
Photo Caption
Hervé This will be holding a demonstration and presentation at The Culinary Institute of
America on October 31, 2014. (Photo
credit: Photo courtesy Hervé This)
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate and bachelor's degrees with majors in
culinary arts, baking and pastry arts, culinary science, and applied food
studies, as well as certificate programs in culinary arts and wine and beverage
studies. As the world's premier culinary college, the CIA provides thought
leadership in the areas of health & wellness, sustainability, and world
cuisines & cultures through research and conferences. The CIA has a network
of 46,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy
Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The CIA also
offers courses for professionals and enthusiasts, as well as consulting
services in support of innovation for the foodservice and hospitality industry.
The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and
Singapore.
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