Some of the most forward thinking chefs from across the globe are headed to UCLA this Spring for the first Science and Food lecture series. You don't have to be a student to learn from some of the best, including the likes of Nathan Myhrvold (Wednesday, April 25, 2012 - Meat in Modernist Cuisine) Rene Redzepi (Monday, April 2, 2012 - The Exploration of Deliciousness), David Chang (Thursday, May 24, 2012 - Microbes in my Ramen?), and pastry whizzes Bill Yosses, Sherry Yard, Jimmy Shaw (Saturday, June 9, 2012 - The Science of Sweetness.) Tickets are $20 for each lecture and will go on sale next week. The series is free for UCLA students.