Inland Empire culinary students learn about molecular gastronomy
Filed under: Culinary
August 8, 2017
Recently, Chef Castro from the International Culinary School at The Art Institute of California—Inland Empire, a campus of Argosy University, gave a hands-on demonstration to culinary students about molecular gastronomy. Molecular gastronomy is the merging of culinary art and culinary science. Students created spherification caviar and learned how to make interactive plates with liquid nitrogen, how to use foam to decorate certain platters, how to work with a smoking gun, and essence of food.
An interesting way to demonstrate molecular gastronomy was to utilize foam to help decorate a platter with egg whites. Smoking created effects that increased interaction between the platter and the consumer. Students also learned about cooking red meat, chicken, and steaming vegetables at the right temperature.
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