Materials Research Science and Engineering Center
That's How the Cookie Crumbles...
Science and Cooking

On December 8, 2015, Harvard hosted its first ever "Top Chef" competition, as part of Science and Cooking: From Haute Cuisine to Soft Condensed Matter, now in its sixth year as a highly popular undergraduate course at Harvard. Created and taught by Michael Brenner and David Weitz, the course enrolls several hundred undergraduates each fall, and is also offered as a free online course through the EdX portal. The top 4 teams from the course competed to win top honors by presenting their projects to a panel of celebrity chefs from the popular Bravo TV series Top Chef — Tom Colicchio, Gail Simmons, and Mei Lin. The winning team, “Microwave Baking” which produced a perfectly chewy chocolate chip cookie, was comprised of Cynthia Guo, an applied math and computer science concentrator, Raya Koreh, a history concentrator and Emily Choi, a first year who has not yet matriculated. More information on the competition and course can be found online.

Harvard MRSEC (DMR-1420570)