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Scientific Approach to Cooking - 1/28

January 28, 2014 9:00 AM - 3:00 PM
Institute of Culinary Education

Professionals $100 • Students & Alumni $60 • 1 session
Only with a basic understanding of the composition and structure of everyday ingredients can thoughtful chefs cook with a reliable confidence. In this extended class students will explore a practical materials science approach to a number of fundamental culinary preparations in order to gain insight into the chemistry and physics at play in the kitchen. Concepts covered will include emulsions and foams, proteins and starches, caramelization and the Maillard reaction. Recipe exercises incorporating these processes will include: Vanilla Ice Cream Profiteroles, Passion Fruit Meringue Tarts, Salted Caramel Bonbons, and Soft Pretzels.

To register, call customer service at 212-847-0770 or email