Restaurants Canada in partnership with The Centre of Hospitality and Culinary Arts at George Brown College is offering all members 25% off tickets to “In Conversation with Nathan Myhrvold: The Future of Bread”, a one-of-a-kind seminar and reception celebrating the release of Nathan’s five-volume masterpiece Modernist Bread.
For more information and to purchase tickets, visit the event page and use the promo code “RC25” to receive your discount at checkout.
About the Event
Learn from this celebrated figure at the forefront of modern cooking and baking in advance of the release of Modernist Bread in a special one-of-a-kind seminar and reception at George Brown College. Our own Alison Fryer will sit with Nathan Myhrvold and discuss his approach to science, food, and innovative and pioneering research, and much more. Share in his passion and the story behind this incredible book.
Afterwards, enjoy a reception where you can sample breads, wines, cheese, and much more. Nathan Myhrvold will be available for guests. Those who pre-purchase the book can skip the line to meet Nathan Myhrvold in advance of receiving their books in November 2017.
About Nathan Myhrvold, The Cooking Lab Founder
Nathan Myhrvold, lead author of Modernist Cuisine: The Art and Science of Cooking (2011), Modernist Cuisine at Home (2012), The Photography of Modernist Cuisine (2013), and Modernist Bread (fall 2017), is a chef, photographer, and scientist. Myhrvold founded the Modernist Cuisine team and led the development and production of all four books as well as the Modernist Cuisine Gallery in Las Vegas.
In addition to his culinary and photographic pursuits, the former chief technology officer of Microsoft is the founder and CEO of Intellectual Ventures. He is an avid inventor and prolific author in the fields of technology, paleontology, climatology, energy, bioterrorism, and more. He holds several degrees, including a doctorate in theoretical and mathematical physics; master’s degrees in economics, geophysics, and space physics; a bachelor’s degree in mathematics; and a culinary diploma from École de Cuisine La Varenne.