Molecular cuisine – a combination of culinary art and science
The Regional Competence Center Foundation cooperating with us is implementing the project InnoGastro – Innovative Approach to Gastronomy in Vocational Schools, in which a total of twelve teachers from four regional schools together with entrepreneurs from Klaipeda participated in a professional course of experimental cuisine in Valencia (Spain) prepared and carried out by gastronomic vocational school – CSHM. Molecular cuisine is a combination of kitchen and science. Its characteristic feature is the spectacular form of presented dishes, which seems impossible to achieve by amateurs, which is not a fact. Using the scientific knowledge from the basics of chemistry and physics, you can transform perfectly known ingredients (eg chocolate) into a sophisticated caviar. There are no elements of experimental cuisine in the teaching programs in gastronomic and derivative competitions, therefore the students have the chance to get to know it only in additional initiatives undertaken by schools – ie teachers of the profession. And so the idea of the project was born. Currently, schools implement the experience of the course in school practice.
We invite you to see final video:
