Greater Houston Section

Kitchen Chemistry: We've Got a Lot to Learn from Professional and Recreational Cooks

  • 19 Jan 2017
  • 1:00 PM - 2:00 PM
  • Link sent from Online Registration

Kitchen Chemistry: We've Got a Lot to Learn from Professional and Recreational Cooks

January 19, 2016


Join Matt Hartings, a Professor of Chemistry at American University, as he talks about some of his favorite chemistry that happens over a stove, in an oven, and in all of the preparations before eating your favorite meal. He will discuss some of his favorite tricks for making great food, but will mostly discuss some of the incredibly intricate chemical transformations that our civilization has mastered without even considering the chemicals involved.

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What You Will Learn

  • Why your best tool in a kitchen is patienceā€¦let kinetics be your guide!
  • Why pastries are the original 2-D materials
  • Why ingredients are meaningless unless your process is perfect...something our synthetic colleagues have a great appreciation of already!


Webinar Details

  • Date: Thursday, January 19, 2017 @ 1 - 2pm CT
  • Fee: Free to Attend
  • Download Slides: Available Day of Broadcast


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