Learn To Be A Molecular Gastronomist With EL Ideas
By Anthony Todd in Food on May 5, 2012 4:30PM
Photo by Huge Galdones, via Restaurant Intelligence Agency
The classes are hosted by Ideas in Food Chef Alex Talbot and cover topics like "Sous Vide and Temperature Controlled Cooking," "Pressure Cooking," "Hydrocolloids," and "Using Transglutaminase." Why host such complicated cooking classes? Foss believes that some of the sessions would be great for a (skilled) home cook. "Sous vide techniques are something that is catching on more and more with the masses, and this workshop can help give a better understanding. The second session will feature techniques with eggs and also a session of pressure cooking. Both of these would obviously have value to the home cook."
The classes are on Sunday, June 24 and Monday, June 25. There are two sessions each day, and the Sunday set featuring sous vide, eggs and pressure cooking is more appropriate for the non-professional cook. Each class is $125. If your father or mother is a huge food nerd, this might be a great idea for an unforgettable gift. For more information or to make reservations, email firstname.lastname@example.org.