Our speaker will be Antonio Ramos of Brooklyn Soda Works. He will talk about recipe development---specifically how his background as a chemist has been helpful in flavor extraction and optimizing processes, and discuss how Brooklyn Soda Works used techniques drawn from
chemistry labs, the culinary world, the beer brewing industry, along with a love of delicious foods to create a line of premium carbonated juices.
Antonio received his undergraduate chemistry degree at NYU---where he was a student of ECC co-founder Kent Kirshenbaum---and worked for six years as a medicinal chemist at Johnson & Johnson and Sanofi-Aventis before starting Brooklyn Soda Works in early 2010 with his partner Caroline Mak, an installation artist.
Please RSVP at ecc032013.eventbrite.com. A link is also posted on our website. If you RSVP and can no longer make it, please let me know right away so that your seat can be released---thank you!
All my best,
Anne E. McBride
Director, Experimental Cuisine Collective