Saturday, October 4, 2008, 10:00am - 1:00pm
Price: $150

What’s the secret to the greatest dishes in the best restaurants in the world? They harness a level of food technology to unlock tastes, textures and recipes that is way beyond the knowledge of most cooks. We’ll share our secrets and teach you gelatin clarifications, fluid gel, low-temperature cooking, hydrocolloids and the ability to combine flavors most cooks wouldn’t think possible. Spend 3 hours with the best in the business; The French Culinary Institute’s Director of Food Technology and master food scientist, Dave Arnold. He’ll share his secrets and original methods that will allow your cooking to reach a level sophistication that you won’t be able to find anywhere else. You’ll learn cutting-edge tips that will push your skills to new heights. Your food will never look or taste the same again.