The techniques of molecular cuisine applied to the dessert. It is the specialization course at MOLECULAR DESSERTS, designed by Italian Food Academy, and which today empowers trainees to transform the molecular structure of food, without the use of additive chemicals. Thanks to the suggestions given by David Mariano, chef an expert in baking techniques, products for dedicated feeds and molecular cuisine, the skills of a professional pastry chef will be enriched with a range of notions related to desserts molecular.
The curriculum for this graduate course was researched and selected by IFA to make such a difficult and niche field complete. These range from molecular science and sensory analysis to the use of the N2O siphon, via sponge-making, spherification, vacuuming, and finally to plating.
Objective of creating and serving the MOLECULAR DESSERTS is to amaze and enchant customers, to make them share how this specialization is not just a fashion, but a real science thanks to which it is possible to savor desserts of the highest quality and preparation. To be eligible for the Italian Food Academy course (for more information just fill out the form at this link), you must already have a good basic knowledge of baking and previous training as a pastry chef.
Through advanced training in MOLECULAR DESSERTS offered by IFA, aspiring skilled pastry chefs will be able to find employment in pastry shops and restaurants, or in hotel and tourist facilities in general. To date, this is a figure in high demand in the industry, because it complements the offerings of a state-of-the-art pastry shop, which will thus be able to satisfy even the most refined palates.
