Molecular Gastronomists

We're a collection of good cooks and bad cooks, taste testers and critics: your everyday people, bound together by a love for food and a deep curiosity for its synergistic ties to science.

We typically host 5 experiments per semester, where we roll pastas, whisk meringue, or foam sauces on weekends. The recipe is simple: a pinch of curiosity and a dash of willingness to make mistakes. No experience necessary!

We're hoping to return to normal operations by fall 2021. Get your vaccines!

If you have any suggestions, input, or want to get involved, hop into our GroupMe to join the groove. :)

Respectfully,

~ Kyle H