Cul-Spec-Chrom - Jerry DeMenna
Date: Wednesday, October 15, 2003
Location: Double Tree Hotel ( Formerly the Ramada Inn)
180 Route 17 South, Mahwah, NJ
201-529-5880
This unique presentation directs our attention to "cuisine chemistry".
The topics that will be covered include:
Essentials of Food Cooking Reaction Types
Overview of Analytical Instrumentation Types
Specific Research Evaluations =
pH of Peppers for Proper Clam Chowder
Selective Syntheses in Tomatoe Sauce / "Gravy"
Chemical Reactivity of Indian "Curries"
Focussed Facts of French Fry Frying
Dynamics of the Quintesential DONUT
Potato Chips..... Fat & Flavor..... Highs & Lows
Anyone who enjoys dabbling in the kitchen, loves to spend an evening with Emeril, or just plainly enjoys to partake in a fine meal, will enjoy this lecture.
Meeting Agenda
Arrival: 5:30 - 6:15 pm Cash Bar
Dinner: 6:15 -7:30 pm
Speaker 7:30 - 8:45 pm
Cost: 34.00 per person
RSVP by Monday, October 13 (please include your choice of entree)
NYSAS meetings are open to nonmembers.
Cul-Spec-Chrom-
Jerry DeMenna
Buck Scientific
Norwalk, Ct
Born Gerald John DeMenna on a Friday the 13th. in July during the mid-50s, in a half-Italian, half-Jewish community in northern New Jersey; "Jerry" showed his affinity for the Sciences at age 5 when he and his Dad grew "Rock Candy" crystals for a science fair, then he burned his hands at age 9 with a home-made Thermite experiment quite a transition! His culinary skills in the kitchen were started with his paternal Grandmother, at age 8; when she lovingly demonstrated the secret of true Neapolitan Italian "Gravy" (tomato sauce with meat to the average American). His multi-ethnic friendships gave him a worldly insight of other cuisine and cooking methods. Jerry enjoys his duties as a universal Scientist today.
He studied Pharmacy at Rutgers University Newark in the '70s and worked as a junior chef in NYC to pay his way through school, changing to get a Masters in Analytical Chemistry in the '80s, and receiving his Ph.D. in Organo-Metallic CATALYST Synthesis in '93 and an honorary Doctorate degree from the University of Perideniya in Sri Lanka during his extensive travels in 1996; sum up "Doctor DeMento's" high-tech academic and professional career with his current position at his private Research & Development Laboratory; Chem-Chek in the Bronx, NY.
He is currently the General & Laboratory Manager for BUCK Scientific, an analytical instrument manufacturer in Norwalk, CT; and is a free-lance Professor (for some reason can't get tenured???) at Sacred Heart University, CT; Juniata College, PA and various school around the country. He has a collection of various State Speeding Tickets suitable for submission to the Smithsonian. His love of science and the need to get more kids interested in REAL technology (not just computers) forced him to develop the FUN-SCIence program to show both Teachers and Students that Science, and in particular Chemistry, can indeed be FUN! With emphasis on consumer products, foods, etc.; there's always something to catch everybody's attention.
The World of FOOD TECHNOLOGY, and FOOD CHEMISTRY in particular; was revolutionized back in 1988 when some guy name Emeril Churchkey or is it Emil Churchak, was an Editorial Advisor for SPECTROSCOPY magazine and had the guts, nerve and testosterone to publish a technical article that began with the word MANGIARE! Thus the new Science of Culinary Spectroscopy began and has evolved into the fields of Chromatography, Electrochemistry and Molecular Biology as well! The purpose of the Culinary Sciences program is not for the benefit of the theoretical Scientist but for the home Chef that wants to make sure that their Beef Stroganoff or Shrimp Scampi or Baba Ganouj are better than good! Cooking is nothing more than Synthetic Organic Chemistry with edible Reagents, so why not understand the Reaction mechanisms of Sautéing or Frying to increase yields of favorable products? Come and see the Dynamics of Donuts, avoid the Fears of Failed French Fries and learn to Engineer a proper Etoufee.
Menu
Appetizer: Pasta Primavera
Salad: Caesar Salad
Entree:( *Choose One): Prime Rib of Beef
Chicken Amore - Boneless Chicken Breast in a white wine sauce with
sundried tomatos, artichoke hearts and roasted
peppers topped with Mozzarella cheese.
Dessert: Chef's choice , Coffee & Tea
*Please indicate your choice of entree when you RSVP
Double Tree Inn (Formerly Ramada Inn New York Steak House)
180 Rt. 17 South
Mahwah, NJ 07430
201-529-5880
Directions:
FROM THE GEORGE WASHINGTON BRIDGE
From the bridge take Rt. 80 W. to R. 17 N. Travel about 15 miles to Rt. 202 Exit in Mahwah. Take U-turn at Rt. 202. Get Back onto Rt. 17 S. The hotel is about 50 yards on the right.
FROM THE GARDEN STAE PARKWAY NORTHBOUND
Take Exit 163 onto Rt. 17N. Travel about 10 miles to the Rt. 202 Exit in Mahwah. Take the U-turn at Rt. 202. Get back onto 17S. The hotel is on the right.
FROM I-287
Take Exit #66 onto Rt. 17S. The hotel is on the right
FROM THE NEW YORK THRUWAY
Take Exit #15 Suffern to Rt. 17S. The hotel is 1 mile on the right.
FROM NEWARK AIRPORT
Take the N.J Turnpike North to Exit #16W.to Rt. 3 West to Rt. 17 N to the Route 202 Exit in Mahwah. Take the U-turn at Rt. 202 Get back onto Rt. 17S. The hotel is on the right.
FROM KENNEDY AIRPORT
Take the Van Wyck Expressway to Grand Central Parkway to Triboro Bridge to the Thruway north to Exit #15 onto Rt. 17S. The hotel is 2 miles from the NY State Thruway.
FROM LAGUARDIA AIRPORT
Take the Grand Central Parkway to the Triboro Bridge to the Thruway North to Exit # 15 for Rt. 17 S. The hotel is 2 miles from the NY State Thruway.
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