Polenta with Turbo mayonnaise served in two phases with smoked popcorn edge soup with sea salt air

The vegan kitchen has attended a cooking class at the most successful molecular cooking of German Switzerland. Eight creative gears were on the menu. It was a very instructive, exciting and aromatic experience. Our recommendation; Go there worth it!
This course introduces the basics of molecular cuisine and its benefits for the vegan preparation of food are presented. Different textures of modern cooking techniques are used consciously and meaningful. Foams and airs are created, prepared vegetables epigenetics in Sous-vide and as rounding liquid nitrogen is used. Together with Rolf Caviezel provide the student produces a multi-course menu. A course epigenetics which is also approaching epigenetics cheerful, because cooking should be fun, loud Caviezel!
Polenta with Turbo mayonnaise served in two phases with smoked popcorn edge soup with sea salt air asparagus, tomatoes epigenetics movie mango grilled on fried sweet potatoes, basil oil with pine nuts and grilled kohlrabi installment from the Sous-vide strawberries ball with marinated strawberries and pistachio dust applesauce ?! Rolf Caviezel describes himself as Flexitarians or part-time Vegetarier.In his new cookbook "My Veggie Kitchen" 100 vegetarian and vegan recipes, he writes that he wants to arouse desire for something new. Then just try something and if it comes out at the end that you want to eat exclusively vegetarian or vegan, all the better! epigenetics
Molecular cuisine epigenetics is concerned with the composition of substances, it is also dedicated to the scientific observation of cooking operations. Objectives are questioning the traditional cuisine, promote food culture, invent new dishes epigenetics or food packaged in a different way.
Rolf Caviezel was born in 1973 in St. Gallen. He completed his apprenticeship as a chef Gastro Center St. Gallen and worked in the Grand Hotel Dolder (Zurich), in Quellenhof (Bad Ragaz) and Suvretta House (St. Moritz). He graduated from the Hotel Management School in Zurich from Belvoirpark and continued their education to catering chef hospital and home. Inspired by the molecular-pioneers Ferran Adrià and Heston Blumenthal Rolf Caviezel began to contact the Molecular cuisine apart. Meanwhile, now he is also one of the pioneers and not only in the molecular cuisine. Foodpairing, Aromapairing and Flavourpairing are also areas for the several times excellent cookbook author co-developed and interesting at the same time.
May 27, 2014 at 06:44 Thank you for your blog to the course "vegan molecular gastronomy" by Rolf Caviezel come to the club Basel School! You continued success and joy with your blog! Christoph Handschin, line "Culture and Creativity"
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Green Smoothie Workshop with market visit
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