Le Cordon Bleu Sydney, 13th February, 2017 was delighted to host Christophe Lavelle a biomedical expert in Molecular Biology & Genetics and Physics. Lavelle showcased, to an audience of over 200 from the food and wine industry, culinary students, hospitality teachers and gastronomic amateurs, how applying a scientific approach to culinary phenomena has led to new influences in the culinary world!
Christophe Lavelle has a master degree in Physics and a PhD. in molecular biology. As a research scientist at the CNRS (French National Center for Scientific Research) in Paris, he works at the Communication Science Institute, dedicated to food studies. He is the author of more than 50 research papers and book chapters and co-authored several scholar and professional books on cooking skills and technology. He is also an instructor of the Hautes Études du Goût (Advanced Studies in Taste, Gastronomy and the Art of Fine Dining) programme, a unique and multidisciplinary programme that encompasses the many facets of the world of gastronomy, at Le Cordon Bleu Paris.
Christophe Lavelle masterclass examined the principles of molecular gastronomy; explained how applying this scientific approach to culinary phenomena has led to new influences on cooking practices; identified new trends in food pairing and note-by-note cuisine and explored other important scientific aspects in food production.