Museum of Science, Boston

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Museum of Science
With Jody Adams, cheftestant, Bravo TV's Top Chef Masters and chef/owner, Rialto; Chris Douglass, executive chef/owner, Tavolo and Ashmont Grill ; Tiffani Faison, Top Chef finalist and chef, Rocca; Rahul Moolgaonkar, executive chef, Wolfgang Puck Catering, Museum of Science; Jason Santos, contestant, Hell's Kitchen and executive chef, Gargoyles on the Square; Ana Sortun, cheftestant, Bravo TV's Top Chef Masters and chef/owner, Oleana; emceed by Annie B. Copps, senior food editor for Yankee Magazine ; "experts" include Kathy McManus, director, Department of Nutrition, Brigham & Women's Hospital, and Edith Murnane, director of food initiatives, Boston mayor's office. This presentation is part of the ongoing series Let's Talk About Food.

Imagine getting a cooking lesson from the most celebrated chefs in the city. Some of Boston's best chefs, working side-by-side with citizen cooks, share their secrets for success while preparing a meal in the Museum's picturesque waterfront pavilion. Each culinary couple will create a delicious, healthy meal that is planet-friendly and easy to make at home. Experts will also discuss the meals through the scientific lenses of nutrition and sustainability and offer tips for great cooking at home.

Seating is limited. Passes are available in the Museum lobby beginning at 9:00 a.m. on October 9. Event will take place on the outdoor pavilion, weather permitting. In the event of inclement weather, cancellation messages will be posted at 617-589-3123 and on mos.org.

Photos (left to right) courtesy of Jody Adams; © Andy Ryan; © Michael Werner; courtesy of Wolfgang Puck Catering; courtesy of Jason Santos; courtesy of Ana Sortun

Fee: Free

This program is part of the Let's Talk About Food series, inviting visitors to find out how food influences our culture and shapes our health and environment.

Supported in part by how2heroes and Le Cordon Bleu College of Culinary Arts Boston.

Additional funding by the Barbara and Malcolm L. Sherman Fund for Adult Programs and by the David and Marion Ellis Endowment Fund.