Learn a totally new approach to the art and science of cooking when MATRIX:MIDLAND Festival 2014 presents ChefSteps on Thursday, June 5 at 7:30 p.m. at Midland Center for the Arts, 1801 West Saint Andrews Road, Midland. Chris Young and Grant Crilly founded the online culinary workshop, a forum for sharing knowledge and experience with curious cooks who want to learn the how’s and why’s of cooking. They’ll take the stage to help audience members explore everyday cooking through live demos and original videos which reveal the surprising results that are possible when the art and science of cooking come together. Market purveyors will also be on hand in the brick lobby offering fresh “market to table” merchandise.
Tickets are $35 and are available by calling the MCFTA Ticket Office at 800-523-7649 or at www.mcfta.org/mxfestival.
Co-sponsored by Tri-Star Trust Bank, with support from LaLonde’s Market.
Festival and program sponsors include: The Dow Chemical Company, Dow Corning Corporation, Morley Companies, Dow Chemical Employees’ Credit Union, Fabiano Brothers, Inc., Tri-Star Trust Bank, Park Place Homes, Saginaw Valley State University, SYM Financial Advisors, Warner Norcross & Judd, Garber Chevrolet, Chemical Bank Wealth Management, HORIZONS, and LaLonde’s Market.
ChefSteps is a totally new approach to learning the art and science of cooking. Whether you’re a professional chef, a culinary student, or a cooking enthusiast, if you’re also a curious cook then ChefSteps was created for you. Each day, in their experimental kitchen at Seattle’s Pike Place Market, the team is creating, documenting, and publishing detailed step-by-step demonstrations of traditional and modernist recipes and techniques. Unlike at other culinary schools, they also explore the science that answers the why behind the how in the kitchen. And, their forum offers the support of a friendly community of experienced cooks and world-class chefs who will answer your questions.
Chris is the principal coauthor of the acclaimed six-volume work “Modernist Cuisine: The Art and Science of Cooking,” which was named both the 2012 Cookbook of the Year and Best Professional Cookbook of the Year by the James Beard Foundation and has been a worldwide best seller. Chris was also the founding chef of Heston Blumenthal’s Fat Duck Experimental Kitchen, the secret culinary laboratory behind the innovative dishes served at one of the best restaurants in the world. Prior to becoming a chef, he completed degrees in theoretical mathematics and biochemistry.
Grant was the first development chef hired by the Modernist Cuisine team. Prior to this he was chef de cuisine at Busaba in Mumbai and Mistral in Seattle, and served as head development chef at Delicious Planet. He has cooked for Pascal Barbot at L’Astrance, worked with Pierre Hermé’s team at Grégoire-Ferrandi, and practiced butchery at Bajon Jean Pierre in Paris.