Join us at the Miele San Francisco Experience Center as we host Ali Bouzari, one of today’s most creative, innovative and sought after forces in the world of food, science and product development. Ali will bring his groundbreaking book, Ingredient, to life in the Miele kitchen, sharing his insights on the eight “mother” Ingredients (proteins, water, minerals, etc.) and how each of their “personalities” affect your cooking. This unique event will feature tastes and demonstrations unlike other experiences. Come see why Wired Magazine: chose Ingredient as a “Best Cookbook of 2016;” Forbes labeled him “30 Under 30: Tastemaker;” he won the IACP award for Best Reference Book; and why chefs such as Thomas Keller, Christopher Kostow and Corey Lee seek Ali’s advice and inspiration through his company Pilot R+D.
Apr 29, Saturday | 11:00 AM - 1:00 PM
About Ali Bouzari
Ali Bouzari is a culinary scientist, author, educator, and co-founder of Pilot R+D, a culinary research and development company based in northern California. As a chef with a Ph.D. in food biochemistry, Ali has helped to lead the charge in changing the way we think about cooking by teaching and developing curriculum at top universities, from ivy league schools to the Culinary Institute of America, and collaborating with the country’s most innovative restaurants including Benu, Eleven Madison Park, The Restaurant at Meadowood, and the Thomas Keller Restaurant Group. His book, Ingredient: Unveiling the Essential Elements of Food, is out now.
show less
Apr 29, Saturday | 11:00 AM - 1:00 PM
About Ali Bouzari
Ali Bouzari is a culinary scientist, author, educator, and co-founder of Pilot R+D, a culinary research and development company based in northern California. As a chef with a Ph.D. in food biochemistry, Ali has helped to lead the charge in changing the way we think about cooking by teaching and developing curriculum at top universities, from ivy league schools to the Culinary Institute of America, and collaborating with the country’s most innovative restaurants including Benu, Eleven Madison Park, The Restaurant at Meadowood, and the Thomas Keller Restaurant Group. His book, Ingredient: Unveiling the Essential Elements of Food, is out now.
Join us at the Miele San Francisco Experience Center as we host Ali Bouzari, one of today’s most creative, innovative and sought after forces in the world of food, science and product development. Ali will bring his groundbreaking book, Ingredient, to life in the Miele kitchen, sharing his insights on the eight “mother” Ingredients (proteins, water, minerals, etc.) and how each of their “personalities” affect your cooking. This unique event will feature tastes and demonstrations unlike other experiences. Come see why Wired Magazine: chose Ingredient as a “Best Cookbook of 2016;” Forbes labeled him “30 Under 30: Tastemaker;” he won the IACP award for Best Reference Book; and why chefs such as Thomas Keller, Christopher Kostow and Corey Lee seek Ali’s advice and inspiration through his company Pilot R+D.
Apr 29, Saturday | 11:00 AM - 1:00 PM
About Ali Bouzari
Ali Bouzari is a culinary scientist, author, educator, and co-founder of Pilot R+D, a culinary research and development company based in northern California. As a chef with a Ph.D. in food biochemistry, Ali has helped to lead the charge in changing the way we think about cooking by teaching and developing curriculum at top universities, from ivy league schools to the Culinary Institute of America, and collaborating with the country’s most innovative restaurants including Benu, Eleven Madison Park, The Restaurant at Meadowood, and the Thomas Keller Restaurant Group. His book, Ingredient: Unveiling the Essential Elements of Food, is out now.
read more
Apr 29, Saturday | 11:00 AM - 1:00 PM
About Ali Bouzari
Ali Bouzari is a culinary scientist, author, educator, and co-founder of Pilot R+D, a culinary research and development company based in northern California. As a chef with a Ph.D. in food biochemistry, Ali has helped to lead the charge in changing the way we think about cooking by teaching and developing curriculum at top universities, from ivy league schools to the Culinary Institute of America, and collaborating with the country’s most innovative restaurants including Benu, Eleven Madison Park, The Restaurant at Meadowood, and the Thomas Keller Restaurant Group. His book, Ingredient: Unveiling the Essential Elements of Food, is out now.
show less
Date/Times:
680 8th Street, #155, San Francisco, CA 94103
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