This past Monday, NuVu students visited Chef Gabriel at his restaurant, Salts, in Cambridge, MA for a molecular gastronomy workshop. In the comfort of Salts’ cozy and intimate dining space, Chef Gabriel talked to the students about his principal inspirations as a chef, mainly art and nature. His food creations manifest the feelings, sensations, form and aesthetics inspired from his life experiences, commitments, and passions. In each dish, he tries to infuse particular expressions found in nature or artistically crafted for a multi-sensory experience. What does Chef Gabriel hope his guests will feel when eating his food creations? He hopes to make the experience of eating extremely fun and engaging for his guests. Read the rest of this entry »

Fletcher Maynard Academy and NuVu Studio Celebrate Food Day with Healthy Breakfast Treats
Cambridge, October 24, 2011

A group of 5th and 7th grade students from the Fletcher Maynard Academy experienced a special treat for Food Day (October 24). They visited our studio and were treated to some futuristic breakfast foods, including berry protein smoothies (with a whopping 30g protein per serving), berry dark chocolate popsicles, and breakfast popcorn with many different flavors, such as dried fruits and honey with nuts.

With “Food” as the theme for our trimester, the 20 plus high school students attending our program this Fall spent the past two weeks creating healthy, tasty and on-the-go innovative breakfast foods for their young guests. When visiting students were asked about their favorites, popcorn and smoothies were front runners, but almost all of the samples had disappeared by the time the visit ended. Food Day, organized by the Center for Science in the Public Interest, seeks to bring together Americans from all walks of life to push for healthy, affordable food that is produced in a sustainable and humane way.

Here are some of the delicious breakfast creations our NuVu students prepared for the Fletcher Maynard Academy middle school kids: Read the rest of this entry »

Last Friday, we had our big final review for “Reinventing Breakfast”. 20 students from the Sloan School at MIT came to see our students’ projects and learn more about the program. They also got to taste the yummy food our students made.

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“Breakfast on a Stick”
One team at NuVu is creating healthy breakfast “popsicles” – breakfast-on-the-go-on-a-stick, made of frozen and freeze dried fruits, sunflower seeds, pepitas and almonds with a gelatin raspberry shell formed around the core using liquid nitrogen. They are also experimenting with ways to make the stick edible, so the entire piece will be consumable.

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For the past few weeks, we have been setting up a full kitchen equipped with cool machines, such as immersion circulator, combi oven, vacuum sealer, Vitamix, and many other chemicals. We are thrilled to have master chef Adam Melonas coach the “Reinventing Breakfast” studio with us. He will be collaborating with John Bagnula, Kris Bronner, and Yanni Loukissas.

Here is Adam in action: