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Undergraduate and Graduate Students: Show Off Your Science Skills with Cajun Cooking!

Contributor II
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The theme of the New Orleans 245th ACS National Meeting in New Orleans, April 7 – 11, 2013, is the Chemistry of Food & Energy.  In sync with the food part of the theme, the “Communicating Chemistry: Cajun Cooking (C4)” event on Tuesday, April 9, 2013 will be a way of highlighting the cuisine of New Orleans and the fact that cooking is, after all, chemistry.

This ACS event is similar in style to popular food science television shows such as the Food Network’s “Good Eats.”

•    Teams of 3-4 students submit videos in which they explain the chemistry of a technique or dish featured in Cajun cooking.

•    Three teams of finalists will be selected to present live, interactive demonstrations at the Spring 2013 ACS Meeting in New Orleans.

•    Celebrity judges include Harold McGee (On Food and Cooking), Shirley Corriher (CookWise, BakeWise), Terry Acree (Food Science Cornell University) and Darin Nesbit (Executive Chef, Brennan’s).3

•    The finalists receive complimentary meeting registration & travel vouchers.

The competition will be held at Dickie Brennan’s Tableau Restaurant in the French Quarter.

Due date for entries is February 18, 2013!

See  for more information on eligibility and how to submit an entry.