Welcome to Lab's Lab, a new workshop series showcasing the experiments and research taking place in the MOFAD Lab's kitchen.
What do cider, the French Revolution, and pressed duck all have in common?
Join MOFAD’s Executive Chef John Hutt and Curatorial Associate Jean Nihoul as they take a deep dive into the strange and decadent history of pressed duck. Find out how the silver-gilt duck press brought French cuisine out of the culinary dark ages, hear the lore of how the first duck made its way into the press, and enjoy a taste of this famously expensive and theatrical dish, all thanks to the hands-on research of MOFAD Lab's Lab.
Program ticket price is included in regular Museum admission.
This program is a part of our Lab’s Lab series.
ABOUT JOHN HUTT
John is a lifelong chef with a passion and interest in theory, history, science and culture of food. He has opened restaurants, written papers, cooked a lot of food for a lot of people, and travelled the world eating and drinking delicious things. He came to MOFAD from the El Bulli institute in Barcelona, where he was working on the theory and practice of food and cooking.
ABOUT JEAN NIHOUL
Having formerly worked as a cook in NYC, as the Assistant Curator of the William Benton Museum of Art, and as an Adjunct Professor of Art History at the University of Connecticut, Jean is able to bring a diverse set of experiences to the Museum of Food and Drink. At MOFAD, Jean focuses on exhibition research and design, social media outreach, as well as management of the museum's permanent collection. He earned his Master's degree in Art History from UConn where he began the research that he still continues today, which focuses on the relationship between aesthetic taste and gustatory taste.