Join the Southern Food & Beverage Museum to welcome Chef Phillip Lopez as he demonstrates some of the new ideas in food preparation, techniques, textures, and service Phillip’s concept behind Square Root and Root2.
Demonstration begins at 3 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve.
This will also be the last of the series of demonstrations that we've held during the display of The Photography of the Modernist Cuisine: The Exhibition exploring the science of cooking. The demonstration will be part of our free museum admission day for Louisiana residents, sponsored by Domino Foods, Inc.
About the Chef
Phillip Lopez is the Executive Chef, Creative Director and Owner of Root, Square Root, Root2, The Test Kitchen and soon to open Part & Parcel Modern Delicatessen in New Orleans, Louisiana. He was the son of an Army family and spent his childhood living in Germany, France, Spain, Austria, Holland, and Puerto Rico. He landed his first culinary job in New Orleans with Chef John Besh. Being displaced to Washington, DC following Hurricane Katrina gave Lopez the opportunity to train under Chef Michel Richard, the highly celebrated culinarian behind Citronelle. Returning to New Orleans several months later, Phillip again joined Besh and eventually worked at five of his restaurants, including Restaurant August, La Provence, LUKE and American Sector at the World War II Museum. In 2010 Lopez became Executive Chef of Restaurant Rambla, a modern-style restaurant with French and Spanish influences.