By day, Bill Yosses is the Executive Pastry Chef at the White House, where he makes famous pies, giant gingerbread replicas of the Executive Residence, and cookies in the shape of Portuguese water dogs. But by night, he’s an international expert in molecular pastry, lecturing at Harvard and UCLA on the topic of science in food. (Oh my god! Is Bill Yosses the food Batman?!)
So it’s no surprise that Yosses will join Hervé This, scientific researcher at AgroParisTech and the father of molecular gastronomy, and Dr. Mark Post, a Dutch researcher who’s growing the world’s first test tube burger, in a panel discussion at this year’s EuroScience Open Forum.
The five-day conference, normally home to Nobel Prize-winning scientists leading discussions on plankton ecosystems and the future of space exploration, will bring these three men together to discuss a pertinent question: how can molecular gastronomy, once a mark of haute cuisine but now “has become the norm in approaching everything that we eat,” help solve the looming challenge of food security and sustainability?
If you’re lucky enough to be in Dublin this summer, their panel, titled “Science and the Future of Cuisine,” will be held on July 12 at 12:15 PM. Afterwards, attendees will be able to sample some of Yosses and This’s “futuristic cuisine,” but unfortunately, the test tube burger is still in vitro and costs about £200,000, so none of that for you.
[h/t Obama Foodorama]
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