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Cooking has always been thought of as an art to be perfected by practice rather than a science. The course emphasizes the role of sciences in cooking and how the world over, it has started to make a difference if the chefs understand the science that goes into it. The session offers a small glimpse into some of the notions that support this and how knowing science will make you a responsible modern chef, through actual demonstrations.

Molecular Gastronomy: Intro to Culinary Science

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