Popular & Different Way of Cooking
One of the hottest new trends in the culinary education and professional market is molecular gastronomy. Although the name calls to mind evil scientists and laboratories with petri dishes full of bacteria, there is actually much about molecular gastronomy that appeals to chefs and diners of all ages.
In reality, molecular gastronomy is just another cooking technique that can be taught at culinary school, much like classical French training. It focuses on different types of cooking processes, especially as they can be improved upon using chemistry.
Everything from liquid nitrogen to vacuum pressure cookers are used, allowing food to evolve into a new type of experience. In fact, chefs may use any combination of the following to get their dishes just right:
Thermal immersion circulators
Not all of molecular gastronomy is about new technologies, though. Some chefs are proponents of simply using kitchen materials in a new and interesting way. For example, making soup out of a juicer or cooking salmon by curing it on one side and applying heat on the other might also be considered part of the molecular gastronomy craze.
What’s important to note about molecular gastronomy is that it usually needs to be taught at the culinary school level or under the direction of a chef experienced in the field. After all, because chefs are potentially working with chemical reactions, it can be dangerous (to the chef and to the diners), if there isn’t enough training in place.
And because it is such a relatively new field, molecular gastronomy is typically only taught at the bigger name schools like the The International Culinary Schools at The Art Institutes.
While there is much to recommend any type of culinary training that pushes the limits of human creativity, it’s important to remember that a good culinary base needs to be in place before adding molecular gastronomy to the list. If it’s a field you might be interested in learning more about, be sure and ask the culinary schools you’re considering if there is a class or chef-instructor on staff who can help you learn more about this exciting new field.
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