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Molecular Gastronomy – Advanced Cuisine Techniques


Monday, October 2nd, 2017 | 5.00pm to 7.00pm

Watch as our Chefs demonstrate the latest molecular gastronomy trends in cooking!
The demonstration is sure to stimulate your creativity in the kitchen by using the latest advanced techniques.

What is molecular gastronomy?

Molecular gastronomy is the study of food science that seeks to explore the physical and chemical transformations of ingredients that occur in cooking. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines. Molecular gastronomy includes everything from food bonding, foams, emulsification, flavor pairing and mixology.

What will you learn and take away from this demonstration?

  • This demonstration is designed for people who are interested in exploring food science and flavour. Our cuisine Chef Instructor and Signatures Restaurant Chef Yannick will share the physical and chemical transformation of ingredients that occur during the cooking process which will be presented in a contemporary cuisine dish. 
  • This two hour demonstration will showcase the experimental cuisine techniques by using the kitchen as a laboratory, and showing recent discoveries in the chemistry, physics, and biology of food.
  • After the demonstration, participants can enjoy the tasting.

Demonstration Format:
Observe, take notes, and ask questions as our Le Cordon Bleu world-renowned Chefs shares their special tips and techniques when it comes to pastry and cuisine.

Registration closes:

 September 27th 2017

This course is now fully booked. Please click on the button below to be added to the waiting list.