MOLECULAR
Gastronomy Class
Understand the science behind modern cooking. Master creative technique. Reimagine Nepali ingredients with precision, safety and purpose.
A practical, chef-led learning experience covering emulsification, foams, airs, gelification, spherification, sous-vide, flash freezing, liquid nitrogen application, and modern plating.
Format
In-person, practical & Interactive
Level
Begineer to intermediate
Suitable For
Chefs, BHM students & culinary Professionals
Next Intake
Weekly class of
10 participants
WHERE CULINARY SCIENCE MEETS NEPALI IDENTITY
Molecular gastronomy is the study of what happens to food when it is heated, cooled, blended, whipped, thickened, frozen, emulsified or transformed.
It does not replace traditional cooking, instead, it helps chefs understand the science behind familiar kitchen processes and gives them greater control over texture, temperature, consistency, aroma, shape and presentation.
This class introduces modern culinary techniques in a practical and undebatable format. Participants learn how liquids become gels, sauces, became foams, fruit purees became caviar, proteins became more consistent through precision cooking, and familiar Nepali flavours can be presented in new and memorable forms.
The purpose is not to make food unnecessarily complicated. It is to give chefs better tools to improve flavour, texture, consistency, and guest experience while respecting the identity of Nepali cuisine.
WHAT YOU WILL LEARN?
1. Science Behind
Modern Cooking
Understand protein transformation, emulsification, aeration, gelification, suspension, temperature control and ingredient interaction.
2. Modern Ingredient & Hydrocolloids
Learn the function of agar agar, gelatin, xantham gum, soy lecithin, sodium alginate, calcium lactate and more.
3. Emulsion & Modern Sauces
Prepare stable sauces, eggless mayonnaise, aquafaba mayo, creamy dressings and modern achar-based
emulsions.
4. Foams, Airs & Siphon Techniques
Create light aromatic airs, warm froths, stable foams, and smooth mouses using hand blenders and
iSi siphons.
5. Gelification & Spherification
Transform flavoured liquids into gel, sheets, pearls, caviarand liquid-centered spheres to create new experiences from Nepali ingredients.
6. Sous-vide Precision Cooking
Learn controlled time and temperature cooking for eggs, vegetables, chicken, and other proteins to enhance the texture.
7. Flash Freezing & Liquid Nitrogen
Explore liquid nitrogen application, frozen crumbles, instant sorbet, texture contrast dramatic dining experience.
8. Modern Plating
Learn to transform food into a balanced and visually appealing plate using focal points, negative space, colour contrast, texture, height and sauce placement.
A PROFESSIONAL LEARNING EXPERIENCE
Our previous Molecular Gastronomy classes brought together chefs from hotels, restaurants, BHM students
and independent culinary backgrounds for an intensive hands-on program.
