An Evening of Molecular Cuisine
111 Jarvis Street, Toronto, ON M5C 2H4, Canada
An Evening of Molecular Cuisine brought to you by Death Row Meals
Chef John Placko is the Culinary Director of Modern Culinary Academy and is passionate about molecular cuisine. You could even say he's obsessed by it.
Modern Culinary Academy was created to drive awareness and educate chefs, pastry
chefs and foodies about the evolution of cuisine known as molecular cuisine. This is often referred to as molecular gastronomy, avant-garde cuisine, research-driven cuisine and even tech-emotional cuisine. www(dot)ModernCA(dot)ca
Molecular cuisine is the intersection between culinary arts and food science. It entails is use of unique equipment and ingredients to create interesting tastes and textures. Join us for a evening of education, fun and great tasting creations with unique appearances and textures. You'll even be able to try your hand at some techniques. You'll see how the best restaurants in the world today create some of their signature dishes.
Sample size molecular cuisine ingredients by Powder for Texture www(dot)powderfortexture(dot)com will be available for sale after the event for those wanting to experiment or try these techniques at home to impress their family and friends.
The following techniques will be covered at the demonstration
• Reverse spherification
• Rapid freezing
• Aeration and foams
• Gels and films
• Sous-vide cooking
The following equipment will be explained and used during the demonstration.
• Chamber vacuum sealer
• Digital thermometer and hypodermic probe for sous-vide techniques
• Foam whipping siphon
• Liquid nitrogen
• Smoking gun
• Sous-vide thermal immersion circulator