Demystifying Molecular Cuisine with Chef John Placko

During this workshop, learn about the most popular equipment, ingredients and techniques associated with molecular cuisine.

This will include spherification, sous vide, liquid nitrogen freezing, carbonation, freeze drying, flexible films., aeration, etc.

All of the ingredients (gums/starches) in this session are gluten free and vegan friendly. 

These modern techniques will add a unique texture and appearance to enhance your menu and presentation.  

There will be sampling available at this workshop.