Demystify molecular gastronomy by learning innovative and
modern cooking from the very best. Ever wish you could replicate the incredibly moist and flavorful results of a restaurant’s sous-vide specialty? For this class, Chef Avishar Barua will
share the secrets of sous-vide and demonstrate other tools and techniques for you to add to your culinary toolbox: pressure cooking, hydrocolloids and thickeners, smoking. You can bring all
these exciting techniques to your home cooking. No equipment is needed for this introductory-level course. The class will cover cooking process, safety and the basics, and will include
demonstrations, hands-on elements and heavy samples – including multiple preparations of eggs, vegetables, salmon, chicken, pork, and beef – and even sous vide crème brulee! Avishar’s goal is
to debunk the preconception that these techniques are complicated or best left to professionals.