YoungNYChefs founder Vayu Maini Rekdal shares his thoughts on science and cooking at TEDxCarletonCollege earlier this fall. Please spread the word, and join the movement that uses cooking to empower youth with health and knowledge!
http://www.youtube.com/watch?v=NuJg8auo7FE
COOKING AS KITCHEN SCIENCE, A RECIPE FOR CHANGE: Vayu Maini Rekdal at TEDxCarletonCollege
6 DecVayu Maini Rekdal Speaking at TEDxCarleton College Conference, October 12th
26 Sep
Dear Friends and Family,
October 12th is a big day for me and my home institution, Carleton College, in Northfield, MN. On that day, Carleton College is hosting an all-day TEDx conference that brings together students, alumns, and friends of the college to share inspiring experiences, stories, and knowledge. I am one of the speakers.
Drawing on my experiences from food education, high-end restaurants and cutting edge scientific research labs, I will present new perspectives on cooking and science. As an aspiring ‘kitchen scientist’ and food leader, I believe that the often-neglected interrelationship between science and cooking will be key in solving many local and global issues in modern society. The TEDx team has created a small teaser for my talk, which you can view here: https://www.fusings.com/organizations/44
I invite you to join the conference, either virtually or in person. To register, please sign up on the following website ASAP…
View original post 69 more words
Vayu Maini Rekdal Returns to Northfield: Celebrate Harvest Season with The Northfield Kitchen.
8 SepDear Food-Lovers,
Hope you have all had lovely summers, enjoying great weather, people, and food.
This fall, I, Vayu Maini Rekdal, return to Northfield with new culinary insights and inspiration. I spent the majority of the summer at Mayo Clinic in Rochester, MN, where I researched the effects of diet on gut microbes and human health. Outside work, I had the opportunity to enjoy the fresh Minnesota produce and cook for various events, including a 40-person get-together and a collaborative event with a fine wine expert of world-renowned auction house Skinner Inc. Culinary highlights include raspberry-rhubarb soda, lightly smoked eggplant roulade with housemade burrata cheese, and a pure two-ingredient (!) chocolate mousse with sea salt.
Having spent the past month in Sweden, I return with many influences from the Nordic kitchen – a kitchen that finds perfect harmony with the Minnesota geography and climate. As the local Minneosta farmers markets are still sprawling with activity, my focus this fall will be on the Minnesota harvest, which I hope to transform into new, exciting sensations and experiences. You can look forward to unexpected marriages between flavors and textures that nonetheless allow the ingredients to shine in their own light.
Don’t miss this opportunity to enjoy the natural bounty of your local community. Enjoy private-chef dinner parties, catered events, and cooking classes through the Northfield kitchen, and connect with your local food community, friends and family – through food. Get a group together, and reserve your event by emailing vayu.mr@gmail.com. Reservations are coming in quickly, so make sure you plan ahead.
In addition, keep your eyes open for Soup Sunday, the popular soup pickup service, where you can reserve delicious, homemade soups for pickup on Sundays at Carleton College. The first pickup will be Sunday, September 21st and will likely feature a slow-roasted tomato, peach, basil soup. More information will come later.
Stay Hungry,
Best Regards,
Vayu Maini Rekdal
Researching the World Within – You Are What You Eat, Literally
11 JulVayu Maini Rekdal is spending his summer at the Mayo Clinic, exploring scientific approaches to food and their implications for human health . More specifically, he is researching the interactions between gut microbes and diet composition. Read all about it here:
http://firebellies.wordpress.com/2013/07/11/researching-the-world-within-you-are-what-you-eat-literally/
the sandwich
3 Julyum, sandwichhhhh
boldness in a bun. the sandwich is back!
spiced indian aloo tikki w tamarind, ginger, green chili
shaved onion, cilantro, tomato, lime
on fresh baked ciabatta slabbed with spicy chimichurry mayo
GET THE FIREBELLIES T-SHIRT!
9 Mayget one!
Dear Firebellies,
You can now preorder a 2013 Firebellies T-Shirt. We are offering two different styles of t-shirt. The only difference between these two options is the cut. The design can be printed on either a Gildan Ultracotton (regular-style tee shirt) or a unisex V-neck shirt, according to your personal preference. Please see the attached PDF.
Preorder prices are as follows:
Ultracotton (regular style): $10
V-neck: $12
Non-preorder prices will be an additional $3.
If you would like to place an order, please email vanfleej with the word T-SHIRT in the subject line. Specify the style of t-shirt and your size.
DEADLINE FOR PREORDERS IS THIS SUNDAY 5/12
Blaze every day,
Jackson V.B.
new creative director
YoungNYChefs - Cookery workshops for young people 