Modern Gastronomy and Molecular Cookery Course for chefs and restaurant owners
- Location: Bormio, Italy
- Date: 02nd December, 2024
Course Highlights:
- Air, Foams, and Velvets: Techniques to achieve light, voluminous textures, perfect for creating visually impressive dishes with fewer ingredients, without compromising on flavor.
- Whipper/Siphon: Tools to increase the volume of liquid and creamy preparations, saving on raw materials and reducing waste.
- Spherification and Reverse Spherification: Methods to create precise, visually appealing portions.
- Jar Cooking: Optimizes cooking and service times, extending the preservation of prepared items.
- Maltodextrins and Powders: Using powders to transform fats into light, manageable forms, making it easier to measure and reduce the use of costly oils and fats.
- Fluid Gels: Creation of consistent, versatile gels that can replace dense and costly ingredients, enhancing dish yield and presentation.
- Additional Information:
- A food pause is included, allowing you to relax and network with fellow gastronomy enthusiasts.
- Upon completion of the course, all participants will receive a certificate of participation.
- For more details, please call us at +39 3474293429.
Join us for an immersive experience into the future of cooking! 🍽️
P.S. Payment on delivery is not allowed.
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