EVOelements Course
If you are a professional chef looking for new creative challenges or you simply love experimenting in the kitchen, the EVO course could be the right choice for you!
Try now the new course on molecular cuisine
Access content to discover new skills and abilities in the kitchen.
The Evo course in three points
4 days dedicated to you and your cuisine
Our offer includes 4 days held by highly qualified chefs who will guide you in learning the basic techniques of molecular cuisine. You will learn how to manipulate ingredients using tools such as the siphon and smoker, and discover how to use chemistry and physics to create surprising and innovative dishes.
The chance to discover the world of molecular cuisine
Molecular cooking is a form of cooking that uses principles and techniques from chemistry and physics to transform ingredients into new shapes and textures. It is based on the use of chemicals, such as the gelling agent agar agar or xanthan gum, and the use of equipment such as the siphon to create innovative and surprising dishes.
The course is held by the Chef
Ferran Adrià
Ferran Adrià is a Spanish chef famous for his molecular cuisine and has long been considered one of the best chefs in the world. He worked at the El Bulli restaurant from 1983 to 2011, where he developed a number of unique techniques for transforming ingredients into new shapes and textures, such as spherification. Adrià was also one of the first chefs to use the siphon to create epumas (foams) and other gas-based dishes.
The days dedicated to different themes
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+ 20 hours of cooking just for you
Starred chef at your disposal
Learn the tricks of the greatest chefs
First creative cooking course in Europe
Make the most of your time at the stove
Our offer includes 4 days held by highly qualified chefs who will guide you in learning the basic techniques of molecular cuisine. You will learn how to manipulate ingredients using tools such as the siphon and smoker, and discover how to use chemistry and physics to create surprising and innovative dishes.
The word of the cooks
Leonardo Nier
cook
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Francesco Carter
chef
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Giulia Laurent
cook
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Gianni Franco Fin
chef
Porta id duis pellentesque pulvinar quisque. Integer dui elit augue sapien odio suspendisse non. Gravida arcu consequat odio tempor diam nascetur. Congue eget nam lacinia at neque diam tincidunt. Id placerat orci est amet.