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Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to hose a series of industry seminars on modern trends in dining, namely neurogastronomy and gastrophysics: The new science of the table.
Niel Gow's entertaining and informative seminar (which draws on research from his Masters) will examine the principles of molecular gastronomy and modernist cuisine; examine multi-sensory dining and their influence on dining and restaurant practices; and explore other current trends in cuisine and dining.
Niel is a Le Cordon Bleu Master of Gastronomic Tourism and Le Cordon Bleu Paris Hautes Études du Goût graduate and is the facilitator for the 4-week unit Contemporary Culinary Arts: Modernist Cuisine.
This seminar is open to everyone: food and wine industry, chefs, culinary arts students, hospitality teachers as well as gastronomic amateurs and enthusiasts keen to learn more about contemporary trends in gastronomy.
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