July 17, 2013 1:00 PM - 5:00 PM
Institute of Culinary Education
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 xantham gum and carrageenan, as well as perform spherification and reverse spherification. Open to current students and alumni only; $30 registration fee.
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