by Vayu Maini Rekdal
Had a great time working with Bill Yosses showcasing our work with Young Chefs Program: From Cooking to Science and Kitchen Garden Laboratory in front of 300 people at Harvard University. These public lectures are what first inspired my thinking around cooking, science, and education, so it was a true honor to be up there on Monday. Thanks to those who made it!
Lots of interest in what we do! Lots of inspiration for the future!