Molecular Gastronomy

Molecular Gastronomy

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Class ID: CFA-1493667
Molecular Gastronomy
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Menu
Spherification (Balsamic Sphere) - Powders (Bacon Powder and Nutella Powder) - Liquid Nitrogen (Strawberry Ice Cream) - Cold Smoking (Cold Smoked Cheddar Cheese)
What you will learn
From some of the most famous kitchens in the world comes a new way to think about food - Molecular Gastronomy. This new culinary field uses science to change the way you prepare and experience dishes. Learn from our experienced chef instructor as we demystify these cutting edge techniques.


What To Expect:

Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
  • Learn fundamental skills for a lifetime of great cooking
  • Work side-by-side with other students to prepare each dish
  • Interact with classmates and the instructor for a rich learning experience
  • Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a generous taste of every dish
  • Held in our professional teaching kitchens, each class is led by an experienced chef instructor
  • Students receive a 10% discount coupon to use the week after the class
Molecular Gastronomy