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              A demonstration of Molecular Gastronomy by Christophe Lavelle, Sydney

              13th February 2017
              Le Cordon Bleu Sydney A demonstration of Molecular Gastronomy by Christophe Lavelle

              You are invited to a demonstration of Molecular Gastronomy by Christophe Lavelle at Le Cordon Bleu Sydney on 13th Feburuary 2017.

              Christophe Lavelle has a master degree in Physics and a Ph.D. 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.

              This demonstration will:

              • Examine the principles of molecular gastronomy
              • Explain how applying this scientific approach to culinary phenomena has led to new influences on cooking practises
              • Identify new trends in food pairing and note-by-note cuisine
              • Explore other important scientific aspects in food production
              6.30pm - 9.30pm
              Le Cordon Bleu Demonstration Kitchen
              Le Cordon Bleu Sydney
              250 Blaxland Road Ryde NSW 2117

              Registrations are essential for this free event. Seating is limited. To reserve your place contact Terry Patriarca from Le Cordon Bleu.

              Terry Patriarca
              Regional Officer
              Tel: +61 2 8878 3120

              The prestigious Hautes Études du Goût (Advanced Studies in Taste, Gastronomy and the Art of Fine Dining) programme involves spending one week at Le Cordon Bleu Paris and one week in Reims, Champagne, experiencing food and wine pairing dinners, lectures and workshops by renowned French academics, the likes of renowned scientist and forefather of molecular gastronomy, Hervé This. Students will also be led on excursions to food markets and Champagne houses to experience food and wine from start to finish. Upon successful completion of the study program (including the final essay and written assessment), students will be awarded the D.U.G.G.A.T (Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table), an official diploma delivered by the Université de Reims Champagne-Ardenne.

              The next program will run from 9 – 21 October 2017.

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