We will focus on some of the most used food additives, how they behave, how to use and how to apply them into different ingredients to create the desired effects. You will also learn how food texture or phase state can be manipulated through the hands-on basic process.
DurationIn both traditional and modernist cuisine, cooking transforms food ingredients chemically and physically. In this hands-on workshop, you will be introduced to the scientific and creative movement of molecular gastronomy and the powerful impact of scientific inquiry on cooking techniques.
We will focus on some of the most used food additives, how they behave, how to use and how to apply them into different ingredients to create the desired effects. You will also learn how food texture or phase state can be manipulated through the hands-on basic process.
Covering 10 to 15 recipes, you will discover popular techniques in “molecular” cuisine, primarily, altering the appearance and texture of foods such as food foams, gel spheres and edible soils. Recipes include aerated gnocchi, edible foams and edible airs, soils and spheres
This workshop is great for avid cooks, or anyone interested to pick up on a new toolkit. Learn the tricks and treats of molecular gastronomy or just join the fun of modern cooking and surprise your friends at your next dinner party!
Master your cooking skills at Trupp- The Chefs Table cooking school with Three Hat Michelin star international three-hat chef Walter Trupp.
We offer a wide range of hands-on cooking classes, Corporate Team building events, and a 16-week Home-Chef Cookery Course.
Cooking Classes are fun, hands-on, in small groups up to ten, and suitable from the beginner to the more accomplished home cook and accommodate many a nationality of flavors! Classes are held in the evenings and on the weekend.
Online Cooking Classes are available and suitable for the beginner and everyday home cook, the home entertainer, and aspiring Michelin Star Chef.
No TVP or fake bacon in this class! Chef katrina Ryan will be creating a vegan feast from beautiful fresh produce and everyday ingredients.
My Cook Real Food program – eat the food nature provided. Come and embrace this Real Food journey with me towards a healthier living and cooking lifestyle.
Whether you have a glut of citrus in your backyard or want to take advantage of all the cheap citrus at the markets, this class will show you how to preserve winter’s abundance of oranges, lemons, grapefruit, limes and cumquats.
Low – Carb cooking Classes are offered by Dominique Rizzo for all ages and skill levels. Dominique’s focus is on delicious, creative, healthy food drawing on her professional experiences and her vast range of food knowledge from her European and World travels.Â
A fun and easy introduction to spices. In this 1.5 hr lesson you learn about the different spices, their health benefits, which spice combinations work together, and some of our special spice secrets.
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