Monday, February 27
Opening Keynote Address
Nathan Myhrvold is founder of The Cooking Lab, lead author of Modernist Cuisine: The Art and Science of Cooking
, Modernist Cuisine at Home
, The Photography of Modernist Cuisine
and Modernist Bread: The Art and Science
, on-sale May 2017. Unlike any bread book ever published, the five-volume book will provide a comprehensive look at the history, techniques, ingredients, and equipment used to create yeast-leavened bread around the world. Myhrvold, both a chef and scientist, along with his team of bakers and researchers have conducted over 1,600 experiments to test longstanding practices and beliefs. The result is over 1,500 recipes that use new ingredients, techniques, and insight for baking bread in home and professional ovens.
Myhrvold holds several degrees including a doctorate in theoretical and mathematical physics and master’s degrees in geophysics and space physics from Princeton University, a bachelor’s degree in mathematics from UCLA, and a culinary diploma from École de Cuisine La Varenne in France.