Modern Science-Based Cuisine

Speaker: John Placko ( Modern Culinary Academy)

Often referred to as molecular gastronomy or molecular cuisine, this session will demystify the science-based cuisine and show how the variety of unique equipment, ingredients and techniques are being used in many areas of our industry and are adopted by product developers, mixologists, chefs and pastry chefs.

Since many of the ingredients and techniques are closely related to or inspired by manufacturing, discover how these techniques and ingredients can have application in your formula, recipe or menu development where traditional ingredients and techniques just can't give you the attributes and results you desire.

Members $0
Non-Members $50

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