In this module, Carme Ruscalleda revisits the concepts of browning and oxidation, emphasizing their importance in flavor development. Participants will learn how these processes can enhance their culinary creations.
Key discussions will include:
This module will empower attendees to incorporate browning and oxidation techniques into their culinary practices for improved flavor.
This module provides an introduction to the historical context of food and its relationship with science. Leading experts, including Dave Arnold, Harold McGee, and David Weitz, will illustrate how cooking techniques have evolved over time.
Participants will learn about:
Engaging discussions will foster a deeper appreciation of how scientific inquiry enhances our understanding of culinary practices.
This module focuses on precision cooking and its ability to create unique textures and flavors in food. Joan Roca, the acclaimed chef from El Celler de Can Roca, will share insights into methods that enhance culinary precision, including temperature control and timing.
Participants will explore:
Rocaâs expertise will guide participants in understanding the balance of flavor and texture in modern cuisine.
This module explores the diverse world of chocolate, led by Ramon Morató from Barry Callebaut. Participants will dive into the complexities of chocolate production, including its molecular structure and the impact of different processing methods on flavor and texture.
Key topics include:
Morató will share practical demonstrations that highlight the art and science of chocolate making.
In this module, speakers Carles Tejedor, Fina Puigdevall, and Pere Planagumà delve into the use of thickeners in cooking to manipulate mouthfeel. Participants will learn how various thickeners can enhance the sensory experience of food.
The session will cover:
Attendees will gain insights into achieving the perfect texture in their culinary creations through the smart use of thickeners.
Enric Rovira leads this module, focusing on the relationship between heat, temperature, and chocolate. Participants will explore how these factors influence the quality and characteristics of chocolate, from tempering to melting points.
Key discussions will include:
This module will enhance participants' understanding of how to optimize chocolate usage in their culinary practices.
Join Grant Achatz in this engaging module on food texture and mouthfeel. Achatz, known for his innovative approach at Alinea, will take participants through the sensory aspects of food that contribute to the overall dining experience.
Topics will include:
Participants will learn how to create memorable dining experiences through thoughtful consideration of texture in their culinary creations.
José Andrés leads this module on gelation, sharing insights from his extensive experience in the culinary world. Participants will explore the science behind gelation, learning how it can be used to create unique textures and presentations in food.
Key takeaways include:
This module will provide attendees with the tools to incorporate gelation into their culinary repertoire, enhancing creativity and presentation.
In this collaborative module, chefs Nandu Jubany and Carles Gaig will dive into the concept of mixing unmixable ingredients. Participants will learn how to create harmonious combinations of seemingly incompatible flavors and textures.
Topics covered will include:
Attendees will leave with a deeper understanding of how to experiment with flavors and textures to create unique culinary experiences.
This module focuses on proteins and enzymes, specifically transglutaminase, with chef Wylie Dufresne. Participants will learn about the role of this enzyme in culinary applications and how it can transform food textures.
Key topics include:
Attendees will gain valuable insights into the potential of proteins and enzymes in culinary innovation.
Carme Ruscalleda leads this module on playing with taste through browning, exploring the Maillard reaction and caramelization. Participants will learn how these processes enhance flavors and create complex taste profiles in food.
Key discussions will include:
This module will empower attendees to experiment with browning techniques to elevate their cooking.
Join Dan Barber in this insightful module on the molecular differences between production methods in agriculture and food preparation. Participants will explore how these methods impact flavor, nutrition, and sustainability.
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Barberâs expertise will inspire participants to consider the broader implications of their food choices.
This module covers the often-overlooked field of food microbiology, led by David Chang. Participants will learn about the role of microorganisms in food preparation, preservation, and flavor development.
Key areas of focus include:
Chang will provide insights into how understanding microbiology can enhance culinary creativity and safety.
Nathan Myhrvold leads this module on the intersection of science and cooking, providing insights from his work on Modernist Cuisine. Participants will explore the scientific principles that underpin various cooking techniques and innovations.
Key topics will include:
This module will empower participants to think critically about the science involved in their cooking endeavors.
Bill Yosses presents this engaging module on the science of crystals, emulsions, and foams, using pink vanilla cupcakes as a case study. Participants will delve into the molecular structures that create these culinary wonders.
Key discussions include:
This module will provide attendees with practical knowledge to experiment with these techniques in their own kitchens.
Ferran Adrià leads this module on innovative culinary thinking through the lens of elBulli 2.0. Participants will explore groundbreaking ideas and techniques that revolutionized the culinary world.
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This module will inspire participants to think outside the box and embrace innovation in their culinary practices.
This module features a dialogue between renowned chefs Harold McGee, Ferran Adrià , and José Andrés, moderated by Professors David Weitz and Michael Brenner. Participants will engage in discussions about the intersection of culinary arts and science.
Topics will include:
This module offers a unique opportunity for participants to engage with leaders in the field and gain insights into the evolving landscape of culinary arts.
Joan Roca returns to present this module on sous-vide cooking, exploring its implications as a state of matter. Participants will learn the science behind sous-vide techniques and their impact on flavor and texture.
Key discussions will include:
This module will equip attendees with the knowledge to incorporate sous-vide techniques into their culinary repertoire.
Bill Yosses presents this sweet and insightful module on desserts, exploring how they can alter the perception of time. Participants will learn about the psychological and sensory aspects of dessert preparation.
Key topics include:
This module will encourage participants to think creatively about desserts and their impact on the overall dining experience.
This module focuses on olive oil and viscosity, led by Carles Tejedor. Participants will explore how the viscosity of olive oil affects its culinary applications and flavor profiles.
Key discussions will include:
Attendees will leave with a deeper understanding of how to utilize olive oil effectively in their cooking.
In this module, Grant Achatz returns to explore the theme of reinventing food texture and flavor. Participants will learn about innovative techniques that challenge traditional perceptions of texture and flavor in dishes.
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This module will inspire attendees to experiment with new ideas in their culinary practices.
Nandu Jubany leads this module on emulsions, teaching participants the concept of stabilizing oil and water mixtures. This core technique is essential for many culinary preparations and offers a window into the science of cooking.
Key aspects of the module include:
Attendees will gain hands-on experience in mastering emulsification techniques to elevate their culinary skills.
This module revisits gelation with José Andrés, focusing on the advancements in gelation techniques from the previous year. Participants will explore new methods and their applications in culinary innovations.
Key topics include:
This module will provide a fresh perspective on gelation and its possibilities in contemporary cuisine.
In this module, Carme Ruscalleda revisits the concepts of browning and oxidation, emphasizing their importance in flavor development. Participants will learn how these processes can enhance their culinary creations.
Key discussions will include:
This module will empower attendees to incorporate browning and oxidation techniques into their culinary practices for improved flavor.
Wylie Dufresne presents this unique module on meat glue, exploring the innovative use of transglutaminase in modern cooking. Participants will learn how this enzyme can be used to bond ingredients and create new textures.
Key topics will include:
This module will challenge participants to think creatively about the possibilities of meat glue in their cooking.
This module features Dan Barber discussing flavor cultivation, emphasizing how to create recipes that enhance natural flavors. Participants will explore the science behind flavor development and innovative cooking methods.
Key discussions will include:
Barber will inspire participants to think critically about flavors and how to elevate their culinary creations.
David Chang presents this module on creative ceilings, exploring unique presentations in modern cuisine. Participants will learn how visual elements can enhance the dining experience and engage the senses.
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This module will encourage attendees to experiment with visual elements in their culinary practices to create memorable dining experiences.