I Love the Science of Mixology and Food at SkepchickCON
SkepchickCon at Convergence is going to be completely fantastic this year! And to prove that to you I am bringing you another interview with one of the fabulous presenters!
Today, I am serving you up a quick taste of the science of mixology with Mad Art Lab contributor, Anne Sauer.
Anne is known as our “Iron Chef” over on Mad Art Lab because she is a literal genius when it comes to food and drink and has taught me more about food in one single afternoon than what I learned from reading at least ten cookbooks. Seriously, the day she taught me how to make homemade mayo (including a vegan version- just substitute tofu for egg) changed my life forever.
And this here, is a special interview, because not only did I get to talk to with Anne about her passions, I got to do a photo-shoot with her as well.
Some of you who have been following my blogging over the years, know I used to do a lot of interviews with portraits that I took myself and I am hoping to bring special feature that back to Skepchick, starting today. Woohoo!
I love these photos almost as much as I love Anne’s drink demos!
Enjoy, but you may not want to get too close, I promise you Anne knows how to use that knife!
What do you specialize in and what do you study?
I am not a professional scientist by any means, and I don’t have much formal scientific training. However, I like to think of myself as a science enthusiast and a generally curious person! I spend most of my time studying sustainable business as an MBA student at Presidio Graduate School in San Francisco, and I also consult with mission-driven start-ups. I spend the rest of my time cooking delicious things and making cocktails, and I enjoy educating and learning with others about the science of food and drink.
I am excited to be returning to SkepchickCon for my third year as the Skepchick party room’s guest mixologist, conducting alcohol-centric science demonstrations. My first year I wowed the crowd with drinks that glowed under a black light, and last year I talked about the history of bitters and the false promises of cure-alls. To find out what I’ve got in store for this year you’ll just have to join us at the Con! I believe I am also leading a Sandbox on molecular gastronomy, where we’ll create familiar tastes in unusual textures like foams, gels, and powders!
I haven’t mentioned this to the organizers yet, but I would love to do a salon on the science of taste and things that mess with our taste buds. We could have miracle fruit, and the PTC chemical paper strips that test whether you’re a super taster, and Szechuan peppercorns…I should probably mention this to someone. Does that sound like fun?
Why would you recommend attending SkepchickCon at Convergence?
If you love nerdy, geeky people, costumes, science, booze, and think that they are all great tastes that taste great together, you belong at SkepchickCon with us. I hope to see you there!
Thanks for taking the time to chat with us Anne! And a personal thank-you for letting me photograph you as our Iron Chef!
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