Molecular gastronomy cooking techniques

The term Molecular Gastronomy is commonly used to describe a style of cuisine in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry. Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food. The result? New and innovative dining experiences.
In this tapas dinner workshop you will learn how to experiment with new ingredients such as: alginate, xanthan gum, sodium alginate, calcium lactate, agar or lecithin. Once you've mastered these, go and create your own ‘molecular tapas ‘- simples!