Molecular Gastronomy Cooking Class with John Placko
About the course
Content
This workshop will have 3 hands-on workstations covering the following items/techniques:
- Sous vide circulators to make perfectly cooked salmon and hollandaise.
- Micro sponges using an ISI siphon whip
- Carbonation of berries using an ISI siphon whip
- Liquid nitrogen to make ice cream pearls and coconut cups.
- Spherification to create pearls using the spherificator device.
- Rapid frozen popsicles using an anti-griddle.
- Eggless savoury and sweet meringues.
- Thermomix to make challenging preparations.
- Maltodextrin to make a bacon and a Nutella powder.
- Fluid gels made within minutes without heat.
- Panna cotta made with gelatine free ingredients.
And you get to eat all the preparations during and after the workshop.
As an added bonus, all the modernist ingredients we’ll be using are vegan and gluten free, all available at Nella Cucina.
About the chef
Culinary Director, Modern Culinary Academy and Bar 120: Cuisine Transformed as well as Chef owner, Powder for Texture.
Modern Culinary Academy is the educational arm of John’s business, aimed at promoting the awareness and education of molecular cuisine.
Powder for Texture are a line of modernist pantry ingredients developed for the modern-minded chef, and is used by home cooks as well as chefs and pastry chefs looking for that extra edge particularly in international culinary competitions.
John also works as a consultant with food and beverage companies throughout North America on innovation and new product development.
John’s collaboration with HMS Host to open a molecular cuisine inspired restaurant at Pearson Airport, Terminal 1 called Bar 120; Cuisine Transformed is now in it’s 5th year of operation.
His competition experience includes representing Australia at the Culinary Olympics (Germany) and also the prestigious Bocuse d’Or competition (France).
www.modernca.ca
www.powderfortexture.com
Level: Beginner
Structure: Demo + hands-on practice
Price: $125 + tax per person
To register: call 416 922 9055 or click the button below
The class will run with a minimum of 12 participants
Please advise any allergies and food restrictions