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Kent Kirshenbaum, Associate Professor of Chemistry at NYU and a molecular gastronomy expert, explores the science behind Ferran Adrià's brilliant and innovative cuisine as showcased in El Bulli: Cooking in Progress, a documentary that offers a behind-the-scenes look at one of the world's most renowned restaurants.
Single tickets are now available for all Food on Film events.
- Kent Kirshenbaum
- Kent Kirshenbaum was born in San Francisco and raised amidst fog and hippies. He studied Chemistry at Reed College and then obtained a Ph.D. in Pharmaceutical Chemistry from the University of California, San Francisco. Following post-doctoral studies at Caltech, Kent joined the faculty at New York University, where he is an Associate Professor of Chemistry. His research explores biomimetic chemistry and macromolecular design. His laboratory pursues new therapeutic compounds for infectious diseases and prostate cancer. Kent co-founded the Experimental Cuisine Collective in 2007 with Professor Amy Bentley (Food Studies) and Chef Will Goldfarb (Pastry). His television appearances include Food Detectives (Food Network) and Sid the Science Kid (PBS). Kent also contributes to documentary film projects.