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Parmesan Air - Dry Caramel - Martini Sorbet - Marshmallows
What you will learn
Take the mystery out of the "cooking" phenomena of Molecular Gastronomy and add some flair to your holiday dishes. Our chef instructor will introduce you to the ingredients needed to create foams and powders and help you source them. In class we will demystify the techniques professional chefs use and have you creating your own kitchen chemistry.