Science of Cooking garners media attention, rave reviews

Aspen Times:  Science of Cooking Makes Aspen Debut

There’s a new star in the Aspen firmament: the brand new Science of Cooking hosted by the Aspen Science Center and Cooking School of Aspen.


Aspen Magazine:  Cooking Element

Culinary aptitude is sometimes called art. But for those who consider themselves more left-brained than right, there’s science. Sprinkle the ingredients of art and science on top of some comic relief and the result is the Science of Cooking…


Aspen TimesWeekly: Food Matters: Science Fare at Cooking School of Aspen

TO THE NAKED EYE, it’s a soup crock covered with a golden-brown cloak of puff pastry. To David Houggy, President of the Aspen Science Center, the flaky crust over each portion of saffron tomato bisque represents a mathematical formula: three to the sixth power.

The reviews are in!

“Last night I attended the Cooking School of Aspen for an incredibly delicious three-course dinner with wine pairings and fun science demonstrations about the food we ate. The scientists were from the Aspen Science Center and were so interesting. It was the best $125.00 I have ever spent.” Susan Welsch

A lively, fun, and delicious evening!” Judith Barnard

Mike and David, congratulations on a great evening. We were afraid #2 wouldn’t be as good as #1, but it was terrific and worth using as a model for future such evenings…and I hope there are many.

Would the chefs be willing to part with the first course papaya/tuna recipe?



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