Cooking - Molecular Gastronomy Advanced

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Course description

Take a further step into the intriguing world of molecular gastronomy at this hands-on advanced class.

This advanced Molecular Gastronomy workshop is for those who would have already learned the basics of this exciting cooking style and want to take their skills to the next level.
This 3-hour session is very hands-on, as Brian Steel teaches you how to prepare a stunning 3-course meal that you will all share upon completion.
The kitchen will look like a science lab but the culinary results will blow your mind!

On the menu...

Incorporated into the menu are techniques that include:

  • Hot Savoury Ice-Cream
  • Sous Vide Checkerboard Fish Fillet
  • Singapore Crab and Ramen Bun
  • Steamed Bun (without the bun!)
  • Hot Foams
  • Edible Cling Film
  • 2-minute Gelato

Ingredients used in this course include (we’ll assume you already know the language of this modernist cuisine!):

  • Methycellulose
  • Pure Coat
  • Ultrasperse
  • Transglutaminase
  • Dry Ice
  • Iota Carrigeenan
About the Chef

Brian Steel has a Cordon Bleu Master’s Degree in Gastronomy, and more than a decade’s worth of knowledge and experience with modernist cuisine, its foundations and techniques. Brian’s Molecular Gastronomy expertise is now highly sought after by both chefs and home cooks alike. He has collaborated globally in this field, and regularly consults with chefs and restaurateurs to help in the development of new dishes with a modern twist.

His classes will provide you with the foundational knowledge and skills to create such things spherifications, hot gels, flavoured noodles, soils / powders, and hot and cold foams. This will provide you with the confidence to explore what is an exciting area of cooking, which simply centres on a better understanding of both method and ingredients.
No matter what the approach, from a simple braise to a highly complex molecular dish, Brian’s basic philosophy is the same: it needs to taste fantastic.


The Essential Ingredient Rozelle
731-735 Darling Street
Rozelle NSW 2039

On the day...
  • All participants must wear closed-in shoes.
  • Registration is from 30 minutes prior to the start time
Booking conditions
  • Withdrawal from the course is not refundable or transferrable.
  • The Essential Ingredient reserves the right to alter or cancel a class without notice. In the event of a change, you will be contacted on the phone number and/or email address you provide.
  • We cannot accommodate dietary requirements in all cases. For more information, please contact The Essential Ingredient 02 9555 8300 prior to booking.

Avoid disappointment. Enrol early.

Please ensure that you have given a valid email and mobile number as all course changes will be communicated via sms or email.