The Creator of Molecular Gastronomy is Coming to the CIA

Hervé This will be holding a demonstration and presentation at The Culinary Institute of America on October 31, 2014.

Hervé This to Hold Demonstration and Book Signing on October 31

Media Contact:

Jeff Levine
Communications Manager

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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