La Molecular Cuisine was born in its embryonic form in the late 1980s at INRA or Institut National de la Recherche Agronomique at the Collège de France in Paris. Promoter of this new culinary approach was the physicist and gastronome Hervé This and Nobel Laureate in Physics Pierre Gilles de Gennes.
For many years opposed because she was not understood and considered too "daring" and outside the box, demonized as if she were the black beast that would disrupt and suppress the italian gastronomic traditions (due to the use of jellies, foams, additives and other chemicals), the molecular cuisine today is an integral part of the catering, capable of thoroughly exploring the mechanisms that occur during culinary transformations and applying new scientific techniques, to achieve unusual variations in food preparation and cooking.
The innovation introduced with the molecular cuisine brought all the Italian catering and beyond to study techniques and procedures to make sure that science and technology could not only successfully reconcile with tradition, but redesign a new face of the same, while keeping their identity and historicity intact.
Italian Food Academy, entity of high education in the food industry, gave ample space to this philosophy, organizing 3 different molecular cooking classes, adding to these the opportunity to participate in the Molecular Experience.
Specialization Course in Molecular Cuisine.
A full-immersion educational experience on the Basic and advanced cooking techniques in molecular cuisine which starts from observing the molecular behavior of foods during preparation, allowing the molecular structure of foods to be transformed during their preparation, without additive chemicals.
A course to learn the secrets of molecular cooking and be able to revisit classic cooking methods to create new flavors and improve dishes gastronomically and nutritionally. The specialization course in molecular cuisine by Italian Food Academy Is held by the teachers Mirko Ronzoni, Davide Damiano e Marco Parillo and addresses the following study topics in theoretical lectures accompanied by in-depth practice:
- Molecular sciences and sensory analysis
- Use of N2O syphon
- Jellies
- Creation of the foam
- Spherification
- Emulsions
- Vacuum
- Sponges
- Drying
Postgraduate course in Molecular Sweets.
A specialization course to learn the most innovative techniques in molecular cuisine applied to the noble art of modern pastry; all to learn amazing, almost surreal-looking desserts that combine a sure visual impact with the flavor created from time to time.
The course is held by the lecturer Davide Damiano, Chef with a 20-year career behind him, which has seen him play a leading role in major international kitchens. Creative researcher, expert in baking techniques, products for dedicated feeds and especially in molecular cuisine, he is successfully leading this specialization in molecular desserts, following this program:
- Molecular sciences and sensory analysis
- Use of N2O syphon
- Jellies
- Sponges
- Spherification
- Vacuum
- Plating
- Sponges
The structure of IFA's signature Molecular Cooking courses.
Le specializations in molecular cuisine organized by Italian Food Academy have a duration ranging from 16 to 20 hours in full-immersion format and include all of the following teaching phases:
- Preparatory lessons with study of provided texts + lessons on online platform
- 20-hour online course to the HACCP Certificate of 3°level
- Theoretical and practical classroom and laboratory lectures
- CV re-elaboration
Advanced Course in MOLECOLAR COOKING : training for professionals.
Italian Food Academy has also thought about a comprehensive training for professionals who want specialize in Molecular Cooking and broaden their educational background, organizing for them a Advanced course.
The IFA Advanced Molecular Cooking Course. is a path of High education and advanced training dedicated to food professionals, in all its different areas. Thanks to this formula, it is possible to learn the most complex techniques to become a versatile professional of the highest level.
Within the course it is also possible to take the specific module dedicated to the preparation of Molecular cocktails.
In the video below, a glimpse into what happens in the workshop during a day-long theoretical-practical study with lecturer Davide Damiano:
To learn more and in detail about the entire molecular cuisine training by Italian Food Academy, just contact the institution by clicking here.
