PY 107 Physics of Food Guest Chef Lecture
This event is part of the Departmental Seminars.
Pastry Chef Giselle Miller is known for her show-stopping desserts, from ice cream made from foraged mushrooms to violet ganache flecked with flower petals. A graduate of Le Cordon Bleu, she has worked in many esteemed Boston spots alongside Michelin-starred national legends. She is a "space geek" who likes exploring science in the kitchen.