"Communicating Chemistry: Cajun Cooking (C4)," will take place on Tuesday, April 9, 2013, during the 245th Meeting of the American Chemical Society (ACS) in New Orleans. Student teams will prepare live, interactive presentations that convey critical topics in food chemistry in the style of popular food science television shows such as the Food Network’s “Good Eats.”
Entries should relate to the regional cuisine of New Orleans, interpreted broadly. Entries could focus on a well-known Cajun dish; a technique important to regional cooking; or on chemical transformation that unites the cuisine.
Teams may consist of up to four students. Students must be currently enrolled at an accredited college at the date of the competition. Both undergraduate and graduate students are eligible. All team members must be student members of the ACS, though intent to join before the conference is acceptable.
Initial proposals consisting of a video portion and a written portion will be submitted electronically. The video (3 minute limit) should show a portion or overview of the intended final presentation. Since the video presentation should reflect the final presentation, extensive video editing and effects are not encouraged. The written part (2 page limit, single spaced,12 pt font) should provide an overview and description of the team’s interactive presentation. Entries should also include a list of supplies or ingredients needed on a separate page. Modest revision of presentations between the entry date and the final competition is acceptable.
DUE DATE FOR ENTRIES IS FEBRUARY 18, 2013
Click here for the complete set of competition rules and regulations.
The competition will be held at the restaurant Dickie Brennan’s Steakhouse, located at 716 Iberville St. in the French Quarter. For more information, visit the restaurant's website.
10:30 a.m. - Introductions begin
Noon - Competition ends; Buffet style lunch at the restaurant will follow.
Hobart and William Smith Colleges
ENTRIES ARE DUE ON FEBRUARY 18, 2013
Professor of Food Science, Cornell University
Author, Cookwise: The Hows and Whys of Successful Cooking and BakeWise: The Hows and Whys of Successful Baking
Author, On Food and Cooking: The Science and Lore of the Kitchen
Executive Chef, Dickie Brennan's Steakhouse, Palace Cafe, Bourbon House, and Tableau