Introducing the Experimental Cuisine Collective
Sam Mason, the former pastry chef at Wylie Dufresne's wd-50 who is about to open his new place called Tailor, tells New York Magazine about a club he joined yesterday: "I just got out of a seminar on progressive cookery. Hervé This, who invented the term ‘molecular gastronomy,’ was there, as well as a few other scientists. I was listening along with about 50 other people: Wylie [Dufresne], Paul Liebrandt, Johnny Iuzzini from Jean Georges, Daniel Humm from Eleven Madison Park. It was a real community. There’s even going to be a name: the Experimental Cuisine Collective."
For a venture so exciting, they've sure come up with a dull name. Maybe if we're lucky, they'll jazz things up by wearing little red fezzes and driving tiny cars around town every once in a while?
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