Hola!, I'm David. I am a chemist certified from Harvard University in Science and Cooking. I have over twenty years of experience in developing and providing training globally, including Spain, France, Chile, the US, and UK.
I want to share with you my experience in molecular gastronomy. It blends physics and chemistry to transform the taste and texture of food. The result? New and innovative culinary experiences.
Join me on this experience, where you'll learn how to experiment with new ingredients, such as xanthan gum, locust bean gum, carrageenan, agar-agar, methylcellulose or lecithin. We'll transform the textures of ordinary food into more creative ones.
You'll learn how to make airs, foams, hot and cold gels, without missing any flavour. Once you've mastered these, you'll create your own molecular dishes!
I am happy to accommodate any dietary requirement. This experience is BYOB.