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Ideas In Food Presents: Synergy and Hydrocolloids - Combinations that Work

Ideas In Food Presents: Synergy and Hydrocolloids - Combinations that Work

with H. Alexander Talbot and Aki Kamozawa

Location: The Kitchen
Price: $165.00
Date: Mon, Jan 19th, 10:00 AM - 2:00 PM
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This series of workshops is designed for the professional chef looking to expand his or her repertoire with modern culinary techniques. Limited to only twelve participants, the class will be tailored to match the specific questions and needs of those participating. Upon enrolling in the class, you will be contacted by the presenters asking for any particular subjects you'd like to see explored in depth during the workshop. Our fearless presenters, Alex and Aki, will then do their best to address these issues during the course of the workshop.

This class will focus on the use of Xanthan Gum, Carageenan, Agar Agar and Locust Bean Gum, separately and together to improve flavor, efficiency and functionality in the kitchen.