Molecular Gastronomy to kick off in Eastbourne
A new one day course titled ‘The Art and Science Molecular Gastronomy’ is coming to the University of Brighton in September and aims to broaden people’s horizons of Molecular Gastronomy.
The course, kicking off on 26 September at The Culinary Arts Studio University of Brighton in Eastbourne, will begin with registration and coffee at 8.45 until 9.15 and will follow with session one which will cover aspects of different airs, foams and clouds.
Session two will cover issues including Sferificación, Reverse Sferificación and Suspensions, which will lead onto the topic of Gellification in session three.
The course will then finish up at 3.45pm with a question and answer session.
Key speakers and presenters will include Professor Svetlana Rodgers, director of Centre for Advanced Culinary Technology, Ken Woodward, who has a strong academic background in food, hospitality management and culinary arts, and John Jackman, of Infusions Limited.
Other industry experts to attend and take part in the course will be Hadyn Lyell, also of Infusions Limited, and Paul Boorman, who works regularly with the Texturas range in his kitchens.
For more information call Gilly Nicol on 01273 643631 or email gn16@brighton.ac.uk.
Words: Maria Bracken
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