From its rise in fine dining restaurants like El Bulli and Alinea, the innovative and avant garde style of cooking known as Modernist cuisine has infiltrated the kitchens and philosophies of almost every contemporary chef, whether they cook in a “modernist” style or not. Join Chopping Block chef Max Hull as he teaches you how to think like a…
From its rise in fine dining restaurants like El Bulli and Alinea, the innovative and avant garde style of cooking known as Modernist cuisine has infiltrated the kitchens and philosophies of almost every contemporary chef, whether they cook in a “modernist” style or not. Join Chopping Block chef Max Hull as he teaches you how to think like a modernist chef, and get familiar with many of the most ubiquitous, iconic, and useful techniques like using hydrocolloids to thicken and stabilize, sous vide cookery, and spherification. By exploring the science of cooking and using our kitchen as your playground, you’ll discover new ingredients and techniques as you take your cooking to an entirely new level.
Menu:
- Sous Vide Steak with Nachos and Cheese Sauce
- Salmon Mi Cuit (Half Cooked) with Reheatable Hollandaise and Parsley Fluid Gel
- Cryo-Rendered Duck Breast with Freeze-Reduced a l’orange Sauce
- 63 Degree Egg with Bacon Fat Gravy, Maple “Caviar” and Microwave Fried Herbs
Skills covered in class:
- Getting familiar with modernist thinking
- Texture modification with hydrocolloids
- Cooking sous vide
- Working with modernist equipment and techniques
- Working with fluid gels
- Working with foams
- Learning precise measurement techniques
In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.
