Art & Science of Molecular Cuisine
* Material: Courtesy of THE FRENCH CULINARY SCHOOL IN ASIA @ HTC in Asia Sdn Bhd
ONE of this century’s most important invention is the new science of molecular gastronomy – the application of scientific principles to the understanding and improvement of food preparations,which has inspired a plethora of wild, crazy, delicious and unique dishes. With advancements in technology and knowledge, we can do a lot with food to heighten the dining experience. Add some liquid nitrogen to your edible creations and watch it bring much amusement and awe at the table. The use of liquid nitrogen in food is still in its infancy and the possibilities are vast and begging to be explored. Combining theatrics with taste, liquid nitrogen can appeal to more than science nerds.
Learn the secrets to the mysterious chemistry of taste and texture with Chef Martin Lippo, one of the most experienced trainers of scientifically innovative cooking from Spain, the hotbed of molecular cuisine. He will be in KL for an exclusive series of workshops to reveal to you the Art and Science of Molecular Cuisine, focusing on the foundation in Vacuum Pack Cooking and New Cooking Techniques & Technologies.
Join Martin’s Futuristic Cocktail Savouries & Sweets and Innovative Starters and Main Courses, and be among the first chefs to introduce nitro-lolly pops, nitro-dust, cotton paper, cotton raviolis, pearl citrus, and more, to your menu to excite jaded Malaysian palates with fun-tastic results using the cotton candy machine and siphon, among others.
Date: Thurs & Fri, May 2 & 4
Learn the advantages and disadvantages of vacuum-pack cooking, types of equipment and various types of cooking bags, how to control the internal temperature of the cooking products, types of vacuum and their uses, varieties of gases and their uses, indirect cooking method, cooking at low temperatures. Featured recipes include infused oils, vinegars, slow cooking meats and more.
NEW COOKING TECHNIQUES AND TECHNOLOGY
Date: Mon & Tues, May 7 & 8
How to work with liquid nitrogen cotton candy machine and siphons, new ways of presentation, concept and ideas and the equipment and new technology of gelatins and texturisers. Featured recipes include mango caviar, nitro-lolly pops, nitro-dust, hot and cold espumas and more.
Date: Wed & Thurs, May 9 & 10
Learn to make tantalizing out-of-the-box bite-sized finger-food to surprise and thrill guests at high-society parties. Featured recipes oysters with herbs caviar, foie gras bonbons, strawberry pie tees with vanilla foam, basil and more.
INNOVATIVE STARTERS AND MAIN COURSES
Date: Fri-Sat, May 11 & 12
It’s easier than you think to make meals in the most unexpected of ways – once you have been shown how and having the tools. Create new starters and main courses like never before with Chef Martin.
Featured recipes include texturised Caprese Salad, Shrimp Carpaccio with soy sauce air, Smoked Duck with Ameretto and Slow Cooked Egg Yolk and Mango.
COURSE FEE:
RM 1,600 per participant for a two-day workshop
RM 2,800 per participant for a four-day workshop
RM 3,750 per participant for a six-day workshop
RM 4,850 per participant for an eight-day workshop
Course fee includes:
- Professional Culinary Certificate
- Course manual and CDR with the standard recipes
VENUE:
The French Culinary School In Asia
HTC in Asia Sdn Bhd (Co. No. 634020-A)
8th Floor – Annexed Block, Menara IMC
No.8 Jalan Sultan Ismail
50250 Kuala Lumpur
Malaysia
Opening Hours: Daily 9am – 5pm
HOW TO GET THERE:
The building is next to Concorde Hotel, Kualka Lumpur. Please take car park lift to 8th floor.
ENQUIRIES:
Tel: +603 2026 9188
Fax: +603 2026 4188
Email: professional@htcinasia.com
Additional Details:
Our programmes are 100% claimable under the Skim Bantuan Latihan (SBL) from the Human Resources Development Berhad (HRDB). Please apply with the HRDB http://www.hrdf.com.my/
, with the following: Form PSMB/SBL/1/01, Course Content and Presenter’s Bio-data
* Your application, together with course fee must be forwarded to HTC in Asia Sdn. Bhd. at least five working days before course commencement. Kindly contact us for course content and trainer’s CV.
Martin Lippo is a new-age culinary consultant trainer based in Barcelona, Spain. His specialises in new cooking techniques and technology, such as the application of liquid nitrogen in the kitchen, molecular cuisine, vacuum pack cooking (sous vide), espumas, soda and siphon work among others. As director for R&D for 100%Chef, a company fabricating and distributing innovative cook’s tools and equipment, he is very much immersed in the exciting world of cutting edge kitchen technology to help cuisine professionals achieve new goals.
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