Le Cordon Bleu Logo

Gastrophysics seminar is coming to Brisbane!

Gastrophysics: The Art of Consuming Everything but the Food is coming to Brisbane on 23 August. Hosted by Le Cordon Bleu Master of Gastronomic Tourism and Haute Etudes du Gout graduate Neil Gow, this seminar will appeal to budding gastronomes, industry professionals, hospitality educators, chefs and aspiring foodies.

Around 1000 people have already attended Gastrophysics seminars in Melbourne and Sydney, or viewed the LiveStream from Melbourne. In this thought-provoking seminar, Neil examines the principles of molecular gastronomy and modernist cuisine, delving into multi-sensory dining and its influence on dining and restaurant practises and emerging trends in cuisine and dining.

This seminar will appeal 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.

This is a free industry event with limited seating available and registrations essential. Light refreshments and drinks will be served.

Click here to register for Gastrophysics: The Art of Consuming Everything but the Food

Date: Thursday 23 August 2018
Time: 6 - 8pm
Location: Le Cordon Bleu Brisbane Culinary Arts Institute

About Neil Gow

Click here to read Neil Gow's fascinating interview 'How science is changing the dining experience'.

Click here to view the recent livestream of the Melbourne Gastrophysics seminar.

The latest gastrophysics research, food studies and trends reveal that the actual food on your plate accounts for only 50% of what makes a positive dining experience. We’ve now discovered that the shape and colour of the plate, the weight of the cutlery, ambiance, background music and the way the food is presented have subconscious impacts that determine how pleasurable the dining experience is." -  Neil Gow