Modernist Cuisine Meets Whole-Food Nutrition in Acclaimed Chef's Appearance

Bilet helped shake up the culinary world with his contribution to the six-volume Modernist Cuisine, a visual, encyclopedic guide to laboratory-inspired cooking. Bilet coauthored the book with Nathan Myhrvold, CEO of Intellectual Ventures and the first chief technology officer at Microsoft, and Chris Young, founder of the experimental kitchen The Fat Duck.

Bastyr University's nutrition programs are renowned for a distinctive whole-food philosophy that emphasizes eating a diversity of natural foods in their least-processed forms. The University's holistic approach to health, encompassing physical, mental and spiritual well-being, has contributed to high enrollment for nutrition graduate and undergraduate programs in recent years.

"Our students showed intense interest during a tour of Intellectual Ventures’ labs last year," says Doris Piccinin, MS, RD, CDE, CD, director of Bastyr's Didactic Program in Dietetics. "We're all learning how 'molecular gastronomy' and whole-food nutrition can work together, and our workshop with Maxime promises to be a fruitful conversation."

Bilet's approach brings the fields of chemistry and physics to bear on cooking techniques, and Modernist Cuisine was recently awarded the Cookbook of the Year award from the James Beard Foundation. In 2011, Bilet was named to Forbes Magazine’s 30 Under 30 list in the category of food and wine.

Bilet’s presentation will take place at noon on May 23 in the Bastyr University auditorium. The event is closed to the public, but media are welcome to attend.

Photos from Modernist Cuisine can be found here:  http://www.nytimes.com/slideshow/2011/03/09/dining/20110309-MODERNIST.html

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