March 11, 2014 6:00 PM - 10:00 PM
Institute of Culinary Education
The imaginative dishes continue with this advanced hydrocolloids class, recommended for those who have completed the introduction class, with Chef-Instructor Chris Gesualdi. Students will use Vita-Prep mixers to create modernist dishes with gellan, agar agar and pectin, as seen in some of the world's most renowned and innovative kitchens. General Public $85; Students & Alumni $30
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