Don’t miss the fifth annual series of TIMESTALKS with some of the world’s most exciting chefs, restaurateurs and cooks.
Free live webcast - Saturday, October 13
Nathan Myrhvold: Master of Modernist Cuisine
Interviewed by Jeff Gordinier
Saturday, October 13 10:00 AM – 11:15 AM
Water baths, homogenizers, centrifuges, hydrocolloids, emulsifiers, and enzymes – Nathan Myrhvold’s science-inspired techniques infuse his six-volume “Modernist Cuisine: The Art and Science of Cooking.” Find out how the scientist, inventor and accomplished cook, with his co-authors and a 20-person team at The Cooking Lab, created astounding new flavors and textures—and food you won’t forget. Interviewed by New York Times food writer and author Jeff Gordinier.
Giada De Laurentiis & Bobby Flay: Food Stars
Interviewed by Julia Moskin
Saturday, October 13 12:00 PM - 1:15 PM
Two of the most popular chefs in America bring a world of styles and flavors to the table – LA and NY, Italian and Spanish, pizza oven and burger grill. Hear how they went head to head coaching the contestants on “Food Network Stars” while still staying friends and keeping their own cooking empires on top. Interviewed by New York Times Dining reporter and author Julia Moskin.
Paula Deen, Bobby Deen, Jamie Deen: The Lady and Her Sons
Interviewed by Kim Severson
Saturday, October 13 2:00 PM – 3:15 PM
The queen of Southern cooking taught her sons Jamie and Bobby the flavors, ambience, and heart of Southern food at her acclaimed restaurant in Savannah. They followed in her footsteps as restaurateurs, authors and hosts of TV shows. Now diagnosed with diabetes, she is focusing on eating Southern healthier, the focus of Bobby’s “Not My Mama’s Meals.” Interviewed by New York Times Atlanta bureau chief and author, Kim Severson.
Marcus Samuelsson: Chasing Flavors
Interviewed by Sam Sifton
Saturday, October 13 4:00 PM – 5:15 PM
The James Beard Foundation Award-winning chef of New York City’s Red Rooster Harlem and the winner of “Top Chef: Masters” has had a unique journey chasing flavors and identity—from being orphaned at three in Ethiopia, to learning to love cooking from his grandmother in Sweden, to earning a three-star rating from The New York Times at twenty-four, to orchestrating the President’s first State dinner. Along the way he has found a place for himself in the kitchen and in the world—the focus of his memoir, “Yes, Chef!” Interviewed by New York Times New York Times national editor, Sam Sifton.