Acquire experience in innovation and creativity trends, knowledge and practice of the techniques of new technologies and molecular cuisine.
What you will learn
a) Base professional cooking practice on the concept of creativity and the most significant experiences in innovation.
b) Learn how to relate your own personality and trends in cuisine.
c) Learn how to apply the newest culinary techniques: vacuum
cooking, molecular cooking, cooking with nitrogen, etc.
d) Make work in the kitchen a constant research project.
Who is the course for?
Chefs willing to obtain the latest knowledge and techniques in molecular cuisine and forge their personal brand.