Molecular Gastronomy masterclass

09 June 2016

Our culinary students benefited from a special guest-lecture in molecular gastronomy techniques...

One of the pleasures of food is its diversity and the numerous ingredients and techniques that can come together to create something delicious.


It is important to us that our culinary students are exposed to the full range of culinary techniques and skills and this is why we bring in specialist guest lecturers throughout the term to teach on our programmes.


One of the most eagerly anticipated classes is the molecular gastronomy one where cooking and science come together often with spectacular results.


This term, we were very happy to welcome Chef Rolf Caviezel to our ICI kitchens who took the culinary students through some of the finer points of molecular food production. 


Chef Caviezel works with the Freestyle Cooking organisation is an expert in molecular gastronomy with many years' experience in the industry. 


Working with ingredients as diverse as salmon, chocolate and even chewing gum, our students learnt how to manipulate the properties of the different elements to create new and exciting taste sensations. 


The guest lecturer classes always prove highly popular with the students and allow them to experience a wide-range of expertise and teaching styles.


Many thanks to Chef Caviezel for taking the time to come and work with us!

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