Support The World's Smartest Network

Help the New York Academy of Sciences bring late-breaking scientific information about the COVID-19 pandemic to global audiences. Please make a tax-deductible gift today.

This site uses cookies.
Learn more.


This website uses cookies. Some of the cookies we use are essential for parts of the website to operate while others offer you a better browsing experience. You give us your permission to use cookies, by continuing to use our website after you have received the cookie notification. To find out more about cookies on this website and how to change your cookie settings, see our Privacy policy and Terms of Use.

We encourage you to learn more about cookies on our site in our Privacy policy and Terms of Use.

Cooking for Geeks


for Members

Cooking for Geeks

Monday, November 1, 2010

The New York Academy of Sciences

Presented By


From baking cakes to sautéing steaks, Jeff Potter explains the hard science behind the magic of cooking in his book Cooking for Geeks: Real Science, Great Hacks and Good Food. Unlike a traditional cookbook, Jeff’s book is “a compendium of food science, interviews, and experiments, with recipes to tie it all together.” In addition, he describes how the combination of the hacker’s mindset and a love of cooking inspired him to delve into the science of cooking. Find answers to questions such as:

  • How protein denaturalization is the key between hard and soft boiled eggs, and medium steaks vs. steak tartare?
  • Why do you need a copper bowl when making meringue?
  • What’s the difference between whipped and regular butter?
  • How can liquid nitrogen help make the best ice cream?

What is a geek? Jeff Potter defines it as “anyone who likes to get into the details of how things work”. Join us to see him demonstrate simple and tasty activities that you can recreate at home.


Jeff Potter

When asked: Who are you? How’d you get into cooking?

Jeff Potter answered: Well, I’m the “Geek” in “Cooking for Geeks.” My background is software engineering; I’ve worked with a number of web and tech startup companies for the past decade, usually writing code and building the first prototype of a product. (I’m a “version one” guy, if that makes sense.)

When it comes to cooking, I don’t have any formal culinary training, which means I’ve hit the same stumbling blocks that most of us encounter while trying to learn how to cook. My parents always took time to cook, and growing up, it’s just something I was around. When I went off to college I realized that there was a lot of basic cooking that I didn’t know how to do. (Spaghetti and salmon turns out to not be such a good combo.) I spent a decade experimenting and learning, and wrote the book based on my experiences, thinking about the book that I’d have wanted ten years ago.

To read more, please visit

Travel & Lodging

Our Location

The New York Academy of Sciences

7 World Trade Center
250 Greenwich Street, 40th floor
New York, NY 10007-2157

Click here for directions.

Hotels Near 7 World Trade Center

Recommended partner hotel:

The New York Academy of Sciences is a part of the Club Quarters network . Please feel free to make accommodations with Club Quarters on-line to save significantly on hotel costs.

Club Quarters Reservation Password: NYAS

Club Quarters, World Trade Center
140 Washington Street
New York, NY 10006
Phone: (212) 577-1133

Located on the south side of the World Trade Center, opposite Memorial Plaza, Club Quarters, 140 Washington Street, is just a short walk to our location.

Other hotels located near 7 WTC:

Embassy Suites Hotel


Millenium Hilton


Marriott Financial Center


Club Quarters, Wall Street


Eurostars Wall Street Hotel


Wall Street District Hotel


Wall Street Inn


Ritz-Carlton New York, Battery Park