"Unraveling the Thermodynamics of BBQ"
Join us for an insightful exploration of barbecue with Bryan Furman, a trailblazing pitmaster
The popular Science and Cooking Public Lecture Series kicks off its 14th year at Harvard University. The series pairs Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques.
We are honored to welcome back Bryan Furman, a distinguished figure in the world of barbecue and a two-time James Beard Semifinalist (2019 & 2020). As the first pitmaster to win Food & Wine's Best New Chef award in 2019, and with his current role as Chef in Residency at Stone Barns Center for Food & Agriculture, Bryan Furman returns for the third consecutive year to share his expertise on the thermodynamics of BBQ.
Don't miss this opportunity to learn from a true BBQ pioneer as he explores the science behind the art of barbecue. For the complete event schedule, please visit the Science and Cooking Public Lecture Series website.
Bryan Furman (@bs_pitmaster), 2019 & 2020 James Beard Semifinalist, The first Pitmaster to win F&W Best New Chef (class of 2019), Chef in Residency @ Stone Barnes Center for Food & Agriculture
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