Molecular Gastronomy at IMI

22 September 2016

Chef Rolf Caviezel visited our kitchens to run a special workshop with our culinary students...

When culinary arts and science meet, you tend to get some pretty spectacular results...

One of the most eagerly awaited workshops in our International Culinary Arts programme is the session on molecular gastronomy. 

Once again we had the pleasure of welcoming our resident molecular guest chef Rolf Caviezel to the ICI kitchens to talk our students through the wonders of scientific food production

As with all our culinary practical classes, this was a hands-on session with our students producing a variety of dishes including grilled watermelon with mint sauce, cous cous, carrots and broccoli and saffron bouillon with red pepper cubes, served in a test tube.

As ever, our students loved enhancing their skills by discovering a new approach to gastronomy and the results produced were both great to look at and to taste.

We thank Chef Caviezel for delivering such an engaging session and can't wait to see what he and our students come up with at the next workshop...

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