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.