In Lebanon, a Molecular Gastronomy Project was initiated, and regular activities take place there.
Here they are :
In the scope of the project entitled “Preservation and development of Lebanese Culinary Heritage by Molecular Gastronomy”, the Holy Spirit University and the Agence Universitaire de la Francophonie would like to invite you to a series of workshops on the theme “New Kitchen Stories from the lab”. Chef Marijana Pedovic (Serbia) and Chef Sasa Hasic (Croatia) will be delivering these workshops (cf biographies below).
Public : Food engineering students
Date : November 9, 2015
Time 1-5 pm
Location : Cordon Bleu Kitchen, USEK
Workshop 2
Public Food engineering students
Date : November 10, 2015
TIme 9 am-1 pm
Location Cordon Bleu Kitchen, USEK
Workshop 3
Public : Culinary Schools students
Date : November 11,2015
Time : 9 am-1 pm
Location : Cordon Bleu Kitchen, USEK
Workshop 4
Public : Professional Chefs
Date : November 12, 2015
Time 9 am-1 pm
Location : Cordon Bleu Kitchen, USEK
Demonstration
Public : All public
Date : November 13, 2015
Time : 11:15-12:15
Workshop topic of Mrs Marijana Pedovic : Illusion on a plate
1:45-2:45
Workshop title of Mr Sasa Hasic : Sea Bites
Cooking Festival- Biel, Beirut
About Chef Sasa Hasic :
A bright, talented and self-motivated Chef with a track record of various delicious meals and creative decorative food displays from different parts of the world and cuisines. Sasa is reliable, trustworthy and flexible chef as well as team worker, experienced in planning, directing, and supervising of food preparation and cooking activities in a busy environment.
About Chef Marijana Pedovic :
Chef Marijana Pedovic is born in 1988 in Novi Pazar, Serbia, living in Novi Sad. MSc Molecular Gastronomy, graduate with honors. She made the first master thesis in Balkan about Molecular Gastronomy. She is a PhD student in Food Technology.
She is Executive Chef, President and one of the founders of Serbian Association of Molecular Gastronomy.
She has professional practice in 4* and 5* hotels and restaurants in Balkan from commis to Executive Chef.
She has two contracts on cruisers around the world as Executive Sous Chef/step up Executive Chef
Over 20 trained Chef under command, free education for students.
Science award for achievement, professional award from WACS for team leader.
She is a fighter and dreamer.
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