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Molecular Gastronomy Cooking Class with John Placko

Posted in Course Details

About the course

Join modernist Chef John Placko for a 3-hour hands-on workshop that will focus on modern techniques using modern pantry ingredients and not so common kitchen equipment.

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