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@ Le Laboratoire Cambridge 2014-2016

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@ Le Laboratoire Cambridge 2015

Gallery Hours:

Wednesday - Friday: 12pm - 9pm

Saturday: 11am - 10pm

Sunday - Tuesday:  Closed

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CAREERS

AT LE LABORATOIRE

Le Laboratoire Cambridge is an interdisciplinary culture lab that invites the public to participate in the experiments and discoveries of world-renowned artists, designers, scientists, and culinary masters as they discover at the frontiers of science, engineering, and medicine.  Functioning as a hive of innovative thinking and practice, Le Lab’s public programming includes exhibitions, talks, unexpected food and drink experiences, and more – exploring “artscience” by illuminating the collaborative processes and insights of diverse thinkers, practitioners, and makers.  

 

Modeled on Le Laboratoire Paris, which was located in the heart of Paris, France from 2007-2015, Le Laboratoire Cambridge is the new home of the Cloud ArtScience Foundation, the cultural innovation organization that in recent years has placed original works of art and design in museum collections and stores around the world, run the international education program the ArtScience Prize, and inspired Café ArtScience, the fine dining restaurant located at Le Laboratoire Cambridge.  Le Lab facilitates cultural experiments between leading artists, designers and scientists that lead to contemporary art exhibitions that are displayed on site. 

As we head forward into an exciting 2017, Le Lab is pleased to announced two openings:​

Please follow the links to apply, and check back for additional opportunities.

There are no positions open at this time, but check back here for future opportunities.

 

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LE LABORATOIRE PRESENTS

January 25, 2017

EMMA BOAST
BEN LEDDY
PETER WONG
DANIEL SOUZA
MOLLY BIRNBAUM

& LEAH MENNIES
Food for Thought: The Power and Potential of Food as an Educational Tool

Talk Curator > Cafe For The Sensorium
Cost > FREE

In a time when people are interested in local food, restaurant culture, and food media more than ever, can food be the ultimate tool for engaging the public in topics like science, history, culture, and economics? Our panel – experts with backgrounds in museum programming, the education startup world, and food media – will discuss their experiences answering this question. 

 

Moderator
Leah Mennies, Editor, John Brown Media
Leah Mennies is an editor at John Brown Media, where she oversees Fresh, the house magazine of Hannaford supermarkets. Previously, she covered the Boston restaurant scene as the senior food editor at Boston magazine and as the Boston editor of NBC's The Feast. Her writing has appeared in Bon Appetit, Lucky Peach, The Boston Globe, Gather Journal, Punch, and more. 

Panelists
Emma Boast, Program Director, Musem of Food and Drink

Emma oversees MOFAD's exhibitions and educational content. She led research and production of Chow: Making the Chinese American Restaurant (2016), Flavor: Making It and Faking It (2015), as well as the pop-up exhibit BOOM! The Puffing Gun and the Rise of Cereal (2013). She also develops the museum’s educational programming, including MOFAD Roundtable, MOFAD City, public talks, and family and school programming. Prior to joining MOFAD, Emma worked as a writer, editor, and educator at Dokkyo Medical University Koshigaya Hospital in Japan. She holds a BA in Art History from the University of Chicago, where she received top honors for her undergraduate thesis on postwar design and architecture in the New York City subway.


Ben Leddy, Director of Curriculum, POLY

Ben Leddy is the Director of Curriculum at Poly, an education venture that brings hydroponic plant-growing to science classrooms across the country. Before Poly, Ben taught middle school social studies in Boston. His original educational songs and animated YouTube videos have received more than 300,000 views from around the world. Ben received his M.Ed from the Harvard Graduate School of Education. Learn more at www.benleddy.com.


Peter Wong, Director of Food STEM, Museum of Science
Peter Y. Wong, Ph.D., is Director of Food STEM Initiative at the Museum of Science, Boston.  The Food Initiative is part of the Museum's long range plans in formal and informal education to engage people in STEM (Science, Technology, Engineering, and Math) and address topics including sustainability and nutrition. Peter was previously the Museum's Director of University Relations and worked on grant related proposals and also to develop middle school engineering curriculum for schools.  In the past, he has also been a Research Associate Professor in the Mechanical Engineering Department at Tufts University (Medford, MA) where he conducted research in heat transfer and materials processing and taught engineering courses, including Gourmet Engineering (Heat transfer in the Kitchen) for undergraduates. He is a co-author of a middle-grade reader book, "The Contaminated Case of the Cooking Contest," which is part of the Galactic Academy of Science series published by Tumblehome Learning, which he co-founded.  He is also founder of a STEM/STEAM workshop, K2 Enrichment Program, in Newton, MA. 

 

Daniel Souza & Molly Birnbaum,

Co-founders/editors, Cook’s Science

Molly bio: Molly is project editor of the New York Times bestseller The Science of Good Cooking and a monthly contributor to NPR’s Splendid Table. She is the author of Season to Taste: How I Lost My Sense of Smell and Found My Way (Ecco), a personal inquiry into the science and psychology of the sense of smell, which was shortlisted for an IACP award in Literary Food Writing in 2011. Her work has appeared in the New York Times, ARTnews, Modern Farmer, Fast Company, NPR’s Cognoscenti, and O, The Oprah Magazine, among others.

Dan bio: Dan is a cast member of the top-rated television show America’s Test Kitchen as well as a contributor to NPR’s Splendid Table. A former senior editor of Cook’s Illustrated, Dan is the kitchen editor of the New York Times bestseller The Science of Good Cooking (2012). After graduating first in his class from the Culinary Institute of America, Dan cooked in restaurants Boston and New York before finding his true calling: applying good science to create great recipes for the home cook.

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@ Le Laboratoire Cambridge 2014-2019