MOLECULAR GASTRONOMY

Time: 1 days (16 hours TQT)
Price: R3 299

Molecular gastronomy, or progressive cuisine, is a movement that incorporates science and new techniques in the preparation, transformation and artistic presentation of food. It is the study of molecules as they relate to the chemical and physical processes of cooking.

By discovering the food science behind cooking, molecular gastronomy is able to explain which ingredients and techniques are optimal in the creation of stunning plated dishes with interesting culinary ‘experiments’.

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