It’s the second round of “Cook the Science”
The three events of the first series were fully booked. Now ETH professor Thomas Michaels is returning with a second series of his cooking show in March, with prestigious guests and scientific explanations for the preparation of food and drinks.
If you like coffee, ice cream and fermented vegetables and you want to know more about the secrets behind their creation, there are three dates in the Spring Semester you should really have in your diary. Six, in fact – the dates of three shows and the dates that tickets become available, three weeks before each event.
Shem Leupin and the perfect espresso
On Tuesday, 18 March 2025, Thomas Michaels welcomes Shem Leupin from Stoll Kaffee to ETH Zurich. The former Swiss Barista Champion is responsible for marketing and specialty coffees at Stoll, a leading Zurich coffee manufacturer with a long tradition. Together they will be sharing coffee pointers, including the importance of grind size in making the perfect espresso.
Elif Oskan and the art of ice cream
Dubbed Zurich’s most famous chef by the NZZ, Elif Oskan needs no introduction. She will be Thomas Michaels’s guest at ETH Zurich on 8 April 2025, when the talk will turn to emulsions and foams. The owner of the restaurant Gül will be bringing ice cream to the university.
Get pickled with Patrick Marxer
Patrick Marxer, founder of “ecological delicatessen” DasPure, has been known for his refinement of meat and fish for decades. For “Cook the Science” he will be sharing the secrets of fermentation on 13 May 2025, with scientific commentary by Thomas Michaels.
You can get free tickets for the shows at www.ethz.ch/cookthescience:
- from 25 February, 6 p.m. for “Granular matter: The secrets of barista coffee” with Shem Leupin (event on 18 March).
- from 18 March, 6 p.m. for “Emulsions and foams: The art of ice cream” with Elif Oskan (event on 8 April).
- from 22 April, 6 p.m. for “Fermentation” with Patrick Marxer (event on 13 May).
Event videos
If you missed the first series of events you can catch up with the videos on the dedicated external page YouTube channel (in English with automated German subtitles):
Comments
No comments yet