Landing Molecular Kitchen

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Postgraduate course

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Molecular Cuisine

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Rome, April 26 - April 28, 2021[/mk_fancy_title][mk_divider style="thin_solid" thin_single_color="#ffff" margin_top="10″][mk_fancy_title tag_name="h4″ color="#ffff" size="15″ font_weight="400″ font_style="normal" margin_bottom="0″ margin_bottom="0″ font_family="none" align="center"]

Preparatory lessons on online platform
20-hour online course
24 hours of classroom phase (Milan)
CV re-elaboration
Max. participants: 15
Requirements: high school diploma (hotel management school), or previous experience in the field

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Do you want to specialize in Molecular Cooking?

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The IFA Molecular Cooking Specialization Course is a full-immersion training experience that will teach you basic and advanced cooking techniques-you will soon be able to manipulate the molecular structure of foods to create amazing dishes with high nutritional value.

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Molecular cooking: what happens when scientist becomes cook, and vice versa

At the beginning of the new millennium, modernity has invaded even one of the last shrines of tradition: gastronomy

The basics of cooking, i.e., cooking methods, have always been handed down from mother to daughter and from master to student, along with the little tricks related to various dishes; with the advent of molecular cooking, a new attitude is introduced, no longer empirical (you do it this way because it works this way) but analytical and scientific (you do it this way because at that temperature, at that pressure, the food molecules are transformed, becoming more digestible or tastier). Not surprisingly this discipline grew out of the studies of scientists such as Hervé This (physicist and gastronome), Pierre-Gilles de Gennes (1991 Nobel Prize winner in physics), Nicholas Kurti (research physicist at Oxford University, UK) and Harold McGee (chemist at Yale University, USA).

Molecular cooking therefore applies Alternative cooking methods, almost always without a flame, able to create new forms and new flavors while continuing to use traditional ingredients. Cooking in liquid nitrogen, in ethyl alcohol, frying in molten sugar, induced fermentation... and anything else that can come to mind for chefs attending university physics and chemistry labs.

In Italy the manifesto of italian molecular cuisine was written by Davide Cassi, a professor of physics of matter at the University of Parma, where he founded and directs the laboratory of gastronomic physics and where he was the president of the first graduate course in gastronomic sciences at the Italian university. These are the four basic rules:

1-any novelty must expand, not destroy, the Italian gastronomic tradition;

2-new techniques and dishes must enhance natural ingredients and quality raw materials;

3-it will be a cuisine that pays attention to nutritional values and the well-being of those who eat, not just the aesthetic and organoleptic aspects;

4 - will achieve its goals by creating new textures of ingredients chosen according to the criteria stated above. He will create the new textures by studying the physical and chemical properties of the ingredients and designing, from these, new microscopic architectures.

Another original contribution of molecular cuisine is the invention of A new type of professional kitchen tools called "textures", a name taken from the Texturas line by Ferran Andrià, another prophet of the molecular. These are natural substances capable of giving new forms to food, that is, thickening, foaming, gelling, emulsifying, and making crispy what is not normally crispy. The molecular cooking revolution, in addition to being one of substance, is therefore also one of form and appearance. Sitting down at a restaurant table and being served food that looks like it came straight from the Star Trek holodeck is an experience that can leave you shaken. Shock that is promptly overcome by the palate test. Indeed, it is undeniable that the flavor of the ingredients is enhanced by these new techniques, capable of convincing even the most skeptical patrons. That this is then all taking place at science fiction costs, well, we are perfectly in line with the mood desired.

Sources:

Know.it

Wikipedia.org

Alimentipedia.com

en_US
it_IT en_US

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Excellence is now more affordable

Thanks to the Chef Bonus you can get a credit of up to 6,000 euros for expenses incurred in 2021 and 2022 for your professional training.  

Starting February 27, 2023, it will be possible to apply to the Ministry of Enterprise and Made in Italy for the Chef Bonus.

WHAT IS IT?

Bonus Chef 2023 consists of a 40% tax credit (up to a maximum of 6,000 euros) recognized on expenses related to the restaurant industry for individuals engaged in the activity of professional chef at hotels and restaurants.

TO GET THE BONUS:

- you must have incurred, between January 1, 2021 and December 31, 2022, one or more of the expenses deemed eligible for the benefit

- one must be a resident or established of the state territory;

- Applicants must be in the full enjoyment of civil rights.

ELIGIBLE EXPENSES:

- Purchase of durable capital goods (high energy class machinery for food storage, processing, processing and cooking, professional tools and equipment for catering)

- Participation in professional development courses.

HOW THE 2023 CHEF BONUS WORKS

The 40% credit can be used for offsetting by F24, which must be submitted to the Internal Revenue Service. The credit is exempt from IRPEF and IRAP. 

It is also possible to assign the credit with the transfer of the facility to other parties, including credit institutions and other financial intermediaries. 

Go to the Ministry page with all the instructions