More Information on the Molecular Cooking Course
Who is the course for?
The course is aimed at professionals, but also for those who want to expand their knowledge in the field of molecular cooking.
What is included in the course?
Participation, printed educational material, lunch break, final tastings and Evo Elements apron.
Those taking part in the full course will receive an innovative Evo Elements product and certificate of participation.
Where will the course take place?
The course takes place in the Cusvi cooking room – Borgo Treviso 60, 31033 Castelfranco Veneto Italy
What is the organization of the day?
9.00 am reception and start of lessons
1.00 pm lunch break
2.00 pm course resumption
18.00 pm end of lesson
Can I participate in a single lesson?
It is allowed to participate in a single lesson, even if the inscriptions will be given precedence to those who wrote to the entire course.
Are the Places limited?
Yes, the number of seats is limited to ensure adequate training for all participants.
How can I register?
Send an email to firstname.lastname@example.org, you will be contacted promptly.
Once you have confirmed your participation you will need to fill a participation form and proceed with the bank transfer to Evo Elements Srls IBAN IT82 C058 5661 5601 3157 1296 214 of
€ 990.00 (VAT included)
Payment can be made in full, or by paying a first deposit of € 450.00 upon confirmation and the final balance of € 540.00.
A copy of the bank transfer must be sent for confirmation to email@example.com.
Are there any other dates scheduled beyond October?
Yes, the Evo Elements Molecular Cooking Course will be repeated in 2020 on other dates yet to be defined.
// First Day
21 October 2019
Molecular Cuisine – History
The EVO Elements company
EVO Elements products and their function
Concept of thickening
Change of organoleptic perception of thickened substances
Classic and modern thickeners
Characteristics of thickeners
Emulsions, foams and airs
The concept of emulsion
Classic and modern emulsifiersGels
Foams and airs: difference and peculiarity
The siphon and its uses
// Second Day
22 October 2019
Gels and gelling agents
The properties of the gels
The most common gels
The functions of technological sugars
THE FIRST ADVANCED COURSE OF MOLECULAR CUISINE
PROMOTION COMPLETE COURSE 3 MODULES
free a new Evo product, the official apron and all the educational material!
990,00 € (Vat included)
Termine iscrizioni il 14 ottobre
// The Teachers
Professional Chefs and Food Technologists
The Chef | Nicola Dinato
Chef patron of the Feva restaurant in Castelfranco Veneto (TV), one Michelin star. Student of Ferran Adrià in El Bulli; Alain Ducasse at Le Louis XV in Montecarlo; Michel Roux Jr. at Le Gavroche in London and David Bouley at N.Y.C. Awarded as “Emerging Chef of the North-East” by the Touring Club Italy in 2009. Founder of Evo Elements, president of the Culinary Development Association (CUSVI) and promoter of the “Mother Cooking”
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