Find your cullinary voice

A Scientific Approach to Cooking - 8/27

August 27, 2014 10:00 AM - 4:00 PM
Institute of Culinary Education

with Michael Laiskonis
Professionals $100 • Students & Alumni $60
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.

Students and alumni should register with customer service at 212-847-0770 or email