(08/25/26) BATON ROUGE, La. — Culinarily curious attendees will discover the science behind one of the world’s most iconic dishes, beef Wellington, during the next Unlocking the Secrets of Food Science session.

Hosted by the LSU AgCenter, this interactive program will provide participants with a hands-on opportunity to explore food science principles that transform simple ingredients into an elegant and flavorful entree. The program is designed to help participants build confidence in the kitchen while learning practical applications of food science concepts.

The demonstration will be held Friday, Sept. 25, from 5 to 8:30 p.m. in the test kitchen at the Animal and Food Sciences Laboratory Building on the LSU campus. It will be conducted in collaboration with the School of Animal Sciences meat laboratory with a special lecture and demonstration from the lab’s manager, and classically trained chef, Gillon Davis.

Participants will learn how each component of beef Wellington contributes to the final product, from creating a perfectly cooked beef tenderloin to preparing a savory mushroom duxelles and achieving a light, golden puff pastry crust. The workshop will highlight the importance of heat transfer, moisture control, ingredient functionality and food safety practices throughout the preparation process.

“Beef Wellington provides an excellent opportunity to demonstrate how science influences every stage of cooking,” said Ashley Gutierrez, assistant director of FOODii, the AgCenter’s Food Innovation Institute. “Participants will gain a deeper understanding of how ingredients interact, why specific preparation techniques are important and how science can help improve cooking outcomes at home.”

Gutierrez will be joined by AgCenter faculty members Shannon Coleman, associate professor and state consumer food-safety specialist, and Evelyn Watts, associate professor and state seafood specialist. They will share their expertise and guide participants through the preparation of this classic dish.

The beef Wellington session will include:

• Expert Insights - Learn the food science behind preparing beef Wellington, including how protein structure influences tenderness, how mushrooms contribute flavor through umami compounds and why proper temperature control is essential for both food quality and food safety. Participants will also explore how puff pastry develops its signature flaky layers.
• Hands-On Experience - There will be guided activities that allow participants to prepare key components of beef Wellington, practice new culinary techniques and observe scientific principles in action.
• Innovative Technique - Discover science-based strategies for achieving a juicy, evenly cooked beef tenderloin, preventing a soggy crust, enhancing flavor development and creating a visually appealing final product.

In addition to food preparation, the session will emphasize safe food handling practices, thermometer use, cooking temperatures and methods for ensuring both quality and safety when preparing meat dishes.

The Unlocking the Secrets of Food Science series is designed to spark curiosity, encourage exploration and connect scientific concepts to real-world culinary applications. Through engaging demonstrations and interactive learning experiences, participants gain practical knowledge that can be applied in their own kitchens.

Registration is $75 per person. Due to the nature of the class and safety considerations, children are not permitted to attend. Couples are welcome to participate together for an additional $20, bringing the total registration fee for two participants to $95.

Space is limited and registration is required. Participants will leave with new culinary skills, a deeper understanding of food science and their own beef Wellington creation to enjoy at home.

Register at https://lsuagcenter.regfox.com/mastering-beef-wellington-a-food-science-experience. Registration closes on Thursday, Sept. 10. For additional information and upcoming program details, contact Ashley Gutierrez at [email protected].

In December, the team plans to offer a holiday series covering the topic of churros and hot chocolate.