Find your cullinary voice

Hydrocolloids & Vita-Prep - 5/21

May 21, 2014 9:00 AM - 1:00 PM
Institute of Culinary Education

with Chef Chris Gesualdi
General Public $85 • Students & Alumni $30

Unlock the mysteries and uses of two common ingredients that transform texture by altering viscosity and density. Chef-instructor Chris Gesualdi will demonstrate exactly how xanthan gum and carrageenan can be used in a professional kitchen, and how they can be applied to a myriad of techniques. You will learn the proper ways to work with these substances as chef Gesualdi showcases them in a No-Bake Crème Brulee, Aerated Mousse, and Glazed Strawberries. Don't miss this unique class!

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