Sign up for Culinary Guild event, Jan. 25

Demystifying the Science of Food with Guy Crosby from Cooks Illustrated

Monday, January 25 from 7 to 9 p.m.

Join the Culinary Guild of New England at Verrill Farm on January 25th, in an evening with food scientist Dr. Guy Crosby, science editor for Cook’s Illustrated magazine and science expert for America’s Test Kitchen, broadcast nationwide on PBS.

Crosby is an associate professor in the Department of Chemistry and Food Science at Framingham State College and also an adjunct associate professor of nutrition at Harvard University’s School of Public Health.

He will start off  talking about his profession, and then proceed to several cooking demonstrations and a question and answer period.

You’ll see how to make a perfect omelette (and taste the results of Crosby’s cooking) while learning about the characteristics of proteins. Following several other cooking demonstrations, he will answer the audience’s food science/cooking questions.

The event is $35 for non-members of the Culinary Guild. You can pay and register here.


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