Training on molecular gastronomy and sous vide [closed]

I am looking for suggestions on opportunities for learning techniques directly from a skilled professional, preferably in a classroom setting.

I have been dabbling in molecular gastronomy/precision cooking techniques in my home for a couple years. I have relied on the Khymos online reference, videos from Texturas, and a few cookbooks. Fun as this has been, I feel I am at the point where I want to have an interactive session with someone skilled in the art, but as I cannot commit to a full-time culinary education, I need to find a recreational-level course. I would be willing to travel for a well-crafted session. Does anyone have any recommendations or ideas?

sous-vide molecular-gastronomy

Best Answer

I'm not sure if you've encountered this in your research but it looks like it might be full of good information.

I would personally buy this book and fully consume it, but I personally learn better that way.

José Andrés Puerta has an M.G. restaurant in your area (minibar) that appears to be more experiential. You could probably get a few good questions in during courses.

Pictures about "Training on molecular gastronomy and sous vide [closed]"

Training on molecular gastronomy and sous vide [closed] - Free stock photo of active, activewear, activity

Training on molecular gastronomy and sous vide [closed] - Free stock photo of active, activity, adult

Training on molecular gastronomy and sous vide [closed] - Cooked Food on Black Ceramic Bowl

Is sous vide molecular gastronomy?

But among the many uses of technology in today's molecular gastronomy kitchen, sous vide is about the simplest - you could think of it as fancy version of the crock pot.

How do you become a molecular gastronomist?

The minimum qualification for becoming a Gastronomist is Bachelor's Degree from a recognised institute. They should be able to resolve issues and challenges by applying knowledge from areas of gastronomy; able to innovate and develop products according to industrial standards and gastronomic trends.

Do professional restaurants use sous vide?

In the culinary world today, very few professional chefs do not use sous vide in their cooking, although most choose to keep their lips sealed about it (pun intended). Professional chefs swear by sous vide for its ability to make quality control that much easier.

What are the disadvantages of molecular gastronomy?

Limited scope to meet high expectations. style of cooking. Side effects of chemicals used in Molecular Gastronomy with the Indian spices. Possibility of hampering the taste of Indian spices.

10 Easy Molecular Gastronomy Techniques! So Yummy

More answers regarding training on molecular gastronomy and sous vide [closed]

Answer 2

I am not working specifically with gastronomy (yet! I certainly hope to, and congrats on undertaking an awesome task), but when I decided I wanted to take my cooking to the next level I got a part-time job in a local nice-ish restaurant that was working with the advanced techniques I wanted to learn.

I more or less walked in and explained my desire to learn to the owner/executive chef, and he agreed to try me out for a couple of days. He liked my work ethic and I've been learning ever since.

I think amateurs can learn a ton on their own (and I still consider myself an amateur skill-level wise), but after a while I think your learning is accelerating by working in a professional kitchen.

Best of luck either way! Hope this helps.

Answer 3

HACCP Training needs to follow the requirements set out by the Codex Alimentarius. This is also requested by most (if not all) the GFSI schemes. Most food companies will have to start creating food safety plan as the Food Safety Modernization Act or FSMA comes into effect. Instead of it being Hazard Analysis Critical Control Point (HACCP) it is Called Hazard Analysis Risk-Based Preventative Controls (HARPC). There are some fundamental differanced between HACCP and HARPC. Please refer to http://www.ehaccp.org/content/haccp-vs-harpc

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Artem Podrez, Artem Podrez, Kampus Production, Anil Sharma