July 01, 2014 1:00 PM - 5:00 PM
Institute of Culinary Education
with Chef Gesualdi
General Public $85 • Students & Alumni $30
In this half-demo, half-hands-on class, Chef-instructor Chris Gesualdi will teach you how to use hydrocolloids to achieve new results in the kitchen. You will learn about and use xanthan gum and carrageenan to create caviar pearls, reverse spheres, and luscious coulis. Vita-Prep Blenders will aid in creating these modernist dishes. Unlock your creativity today!
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