Rene Redzepi, David Chang, Nathan Myhrvold, Bill Yosses, Sherry Yard, Jimmy Shaw ... some of the most talked-about and forward-thinking cooks and chefs in the world today are heading to UCLA this spring for the first "Science and Food" public lecture series.
Offered under the direction of Integrative Biology and Physiology professor Amy Rowat, who started the series at Harvard when she was doing her post-doctoral work there, the series features four nights of lectures, running from early April through early June. Tickets are $20 and will go on sale next week. The series is free for UCLA students.
Redzepi, the highly praised chef of Noma in Copenhagen, will kick off the series April 2, appearing with Lars Williams of the Nordic Food Lab. On April 25, Myhrvold, lead author of the landmark cookbook "Modernist Cuisine," will take the stage. David Chang of Momofuku and Peter Meehan of Lucky Peach magazine will speak May 24. And White House chef Yosses, Spago pastry chef Yard and Loteria Grill chef Shaw will wrap up the series June 9.
Registration begins March 20.
Photo: Rene Redzepi addresses his staff at Noma. Credit: Betty Hallock/Los Angeles Times