Here you can scroll through some of the press and media featuring Vayu’s work in various ways: from restaurant cooking and college culinary clubs to outreach and science.
“Why does salad wilt?”, by Vayu Maini Rekdal. ChopChop Magazine, May 2017
“La cocina no solo es para comer“. El Pais, 1 Mar, 2017.
“De la nevera inteligente a la encimera con televisión“. El Pais, 23 Feb, 2017
“The New Afterschool Science: Ice Cream Special“, by America’s Test Kitchen. Published on Cook’s Science website.
“The Secret Ingredient”, by Andrea Volpe. Published on Harvard Graduate School of Arts and Sciences Homepage, this article describes the cooking-science competition Vayu and friends organized for Harvard PhD students in the Life Sciences.
“Why do egg whites turn white?”, by Vayu Maini Rekdal. ChopChop Magazine, December 2016
Young Chefs Educates and Entertains, Harvard MCB Website, November 2016
“How does milk turn in to cheese?”, by Vayu Maini Rekdal. ChopChop Magazine, September 2016
“The Phases of Melon”, by Vayu Maini Rekdal. ChopChop Magazine, July 2016
“Why do avocados turn brown”, by Vayu Maini Rekdal. ChopChop Magazine, May 2016
“Young Chefs: MCO student offers science through cooking” article published on Harvard MCB website, highlighting students’ involvement with the community, March 2016
“Nature’s FARMacy: Using Cooking to teach Science” talk by Vayu Maini Rekdal and Bill Yosses at 92nd St Y, March 2016
“Nature’s FARMacy: Inspiring Scientific Geniuses Through the Kitchen”. by Vayu Maini Rekdal. Huffington Post, March 2016.
“How Browning Makes Things Better”, by Vayu Maini Rekdal. ChopChop Magazine, November 2015
“Veggie Burgers of Note Around Manhattan“, The New York TImes, March 22nd 2011 (post on Tiny’s Giant Sandwich Shop, where Vayu was the executive chef)
“A Sandwich a Day: Halloumi at Tiny’s“, Serious Eats, January 10th 2013
“Ice Cream with a Twist”, Harvard Community Blog, August 11th 2015
“Science to Chew On“, Harvard Gazette, August 7th 2015
“Carleton Student Teaches Science by Cooking”, NBC Minnesota, October 27th 2014
“Off the Menu,” program by James Beard award-winning food critic Dara Moskowitz Grumdahl, CBS Minnesota, March 14th 2015 (Vayu Maini Rekdal as special guest)
“Off the Menu,” program by James Beard award-winning food critic Dara Moskowitz Grumdahl,CBS Minnesota, January 17th 2015 (Bill Yosses speaking about his visit to Carleton College, organized by Vayu
“Social Life Heats up in New Kitchens“, The Chronicle of Higher Education, April 22 2013
“The Science of Pear Sauce”, by Vayu Maini Rekdal. ChopChop Magazine, August 2015
“The Science of Cooking Eggs”, by Vayu Maini Rekdal. ChopChop Magazine, May 2015
“Mixing Oil and Vinegar: The Science of Dressing”, by Vayu Maini Rekdal. ChopChop Magazine, December 2014
“White House Crust Master Shares Recipes for Success” Carletonian, January 23rd 2015.
“Former White House Pastry Chef blend Science and Cooking with Visit to Carleton College,”Northfield News, January 14th 2015.
“Bill Yosses Cooks up an Interest in Science and Cooking with Young Chefs,“ Northfield News, January 17th 2015.
“Carleton Students Nurture the Next Generation ” Nationwide Bon Appetit Magazine (BRAVO), Spring 2014
“Northfield Youth: Cooking and Learning” Northfield News, July 3rd, 2014
“Carleton’s Young Chefs program focuses on science, expands to Faribault” Northfield News, Feb 20, 2014
“Young Northfield Chefs cook with Carleton College’s Bon Appetit Chefs” Northfield News, May 14, 2013
“Carleton College Firebellies work with Northfield Students” Northfield News, April 5th, 2013
“Firebellies Connects with Middle Schoolers Through Afterschool Cooking Classes” The Carletonian, Feb 8th, 2013
“Northfield Young Chefs Launches with HCI grant” Northfield Patch, Jan 25th, 2013
“Sustainable Cooking, From Northfield to Norway” Northfield Patch, December 8th 2011
“Bon Appetit teams up with Carleton’s Firebellies” Bon Appetit Blog, April 24 2012
“Firebellies First Annual Foodgressive: Sharing Culture and Diversity Through Food” Carletonian, October 11th 2013