Chef Christopher Wolf, CCC, CCE instructed a “sold out” Molecular Gastronomy class to students on Saturday, September 11th. Students worked with liquid nitrogen to form both savory and sweet “dippin dot” style frozen treats. The also experimented with spherification by making faux caviar and bombes. Tapioca maltodextrin was used to make a variety of sweet/savory “powders”. Chef Wolf also demonstrated making froths with lecithin and foams using gelatin and chargers. The 4 hour class was action packed and we can’t wait to see the next scientific experiments that Chef Wolf has in store for future classes!
Tags: aci, aci students, Arizona Culinary Institute, arts institute, chef wolf, chefs, cooking school, cooking schools, culinary school, evening classes, fine dining restaurant, le cordon bleu, meat fabrication, pastry chef, scottsdale culinary institute, sugar pulling