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Gastrophysics seminar reveals the science of dining








‘Gastrophysics: The Art of Consuming Everything but the Food’, a recent seminar hosted by Le Cordon Bleu Master of Gastronomic Tourism and Haute Etudes du Gout graduate Neil Gow, attracted a wide audience from budding gastronomes, industry professionals, hospitality educators, chefs and aspiring foodies.

Nearly 1000 people attended the seminars in Melbourne and Sydney or viewed the LiveStream from Melbourne, which was presented by Le Cordon Bleu Professional Learning (online).  In his enjoyable and thought-provoking seminar Neil examined 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.

Le Cordon Bleu Professional Learning is proud to announce that Neil Gow is facilitating an upcoming 4-week course 'Contemporary Culinary Arts: Modernist Cuisine',