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Understanding "Molecular Gastronomy"

"Molecular gastronomy" is a term, that most have heard of, that has become popular to describe a new approach to cooking. It is a term that is very misleading as the chefs that are using these techniques refuse to call it that. In this class we will discuss the genre then prepare and work with some of the components and equipment that form the backbone of this style of cooking, By making spheres, gels, foams, sheets and emulsifications, participants will get a better understanding of the science behind the art.

Friday May 6th   12:00 to 4:00   $85.00

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