Modernist Cuisine + The Science of Cooking

Emulate the work of cutting-edge master chefs who experiment with molecular gastronomy to create their avant-garde dishes.

Learn to make vegetables sous-vide to compare how this process transforms both taste and texture in surprising ways. Bake molten chocolate lava cakes to analyze the process of heat diffusion in creating a rich decadent treat. Investigate how to use spherification to transform juice into small bursts of flavor and delight guest diners with an unusual dessert spaghetti made completely out of fruit purée. Blend classic culinary traditions with novel scientific techniques as you introduce your tastebuds to a unique gastronomical experience.

Plan your summer

New York

Course Highlights

  • Spherification Analysis

    Create spheres of fruit juice and chocolate milk that burst in your mouth. Test two different methods to see which one creates the most delicious poppable treat.

  • Aeration

    Make a quintessential molecular gastronomy showstopper: foams. Turn regular flavors into light and airy treats to top your entreé or dessert.

  • Sous Vide

    Use a temperature-regulated water bath to perfectly boil an egg, heat a steak to your ideal doneness, or concentrate vegetable flavors by cooking a food in its own juices.

  • Collaborate, Ideate, and Execute

    Work with your team of culinary innovators and challenge yourself to develop something completely unique. Apply a combination of molecular gastronomy techniques for a culminating dish that will be both strikingly unusual and incredibly delicious.

Learning about the way food is created through science will help me improve my cooking in an efficient way. Instead of trial and error, I will be able to make amazing food.