Join us for a cooking demonstration and talk on the wonders of locally sourced honey. A chef-instructor from the Institute of Culinary Education will offer a small taste and share tips on how to incorporate this natural sweetener into everyday meals. A sample jar of BPC Honey will be given to participants to try out at home.

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Chef Chayanin “Nin” Pornsriniyom teaches Plant-Based Culinary Arts at the Institute of Culinary Education in New York. She worked for 10 years at Amanda Cohen’s renowned vegetable-forward restaurant, Dirt Candy. Chef Nin started at Dirt Candy in 2011 as the only line cook — when the restaurant had just eight tables — and grew along with the restaurant as it expanded in space and staff.

A Bangkok native, Chef Nin moved stateside in 2008, landing in Los Angeles. She stopped at Universal Studios in Hollywood, working in the production kitchen and selling snacks including churros and Dippin’ Dots. Two years later, she decided to study culinary arts full-time at Johnson & Wales in Providence, Rhode Island.

After graduating in 2012, she moved to Manhattan, where she had lived during her externship, and landed at Dirt Candy. Working in the same kitchen for 10 years is almost unheard of.

Working at Dirt Candy allowed her to both “work as a chef and as a mad scientist” simultaneously. “Amanda Cohen taught me to find confidence in breaking the traditional cooking rules and create my own. It was easy to stay as long as I had and the experiences as well as the friendships I gained along the way was worth it.”