The term Molecular Gastronomy is commonly used to describe a style of cuisine in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry. Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food. The result? New and innovative dining experiences.
In this tapas dinner workshop you will learn how to use ingredients such as: alginates, lecithin, agar, methyl cellulose, xanthan gum, giving you wings to your imagination to create your own “molecular tapas”
Tutor-chef: David Sánchez, Master degree in Chemist and certified from Harvard University in Science and Cooking. You will not only learn the HOW you will also learn the WHY.