Honey caviar, frozen lemon foam, yogurt spheres that burst in your mouth… Molecular Gastronomy is the intersection of laboratory science and high end modern cuisine. Learn to change the appearance and texture of ingredients through science to create imaginative, surprising and adventurous dishes your guests will love. In this course students will learn the techniques of spherification, reverse spherification, foaming, airing, and sous vide. All participants will receive a complete toolkit from MoleculR to take home and experiment with recipes at home. The class costs $95 with a materials fee of $35.
INSTRUCTOR | CHEF DANE NELSON
PRICE | $130 / PERSON - Includes Molecular Gastronomy Kit