Molecular Gastronomy 101 with Christop Pentzlin

Molecular Gastronomy 101 with Christop Pentzlin


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About The Event

Christoph Pentzlin is a prodigal chef who in a short span time, has come up the culinary ladder through pure passion and hard work. In the process, he has worked alongside noted celebrity chefs like Gordon Ramsey, Sergion Herman and Jason Artherton. Christoph specializes in modern molecular gastronomy and he will be at Kuchi n Kream, conducting a workshop for women interested in culinary arts.    

 The course will include workshop will include the following techniques:

  • Spherification – Basic & Inverse
  • Gelification
  • Emulsification
  • Thickeners
  • Surprises
  • Liquid nitrogen teppan grill
  • Sous vide cooking
  • Espumas
  • Lyophilization usages

Using the following incredients:

Algin, Calcic, Citras, Gluco, Elastic, Agar, Sorbitol, Albumin, Pro Crème Cold, Pro Espuma Cold, Metil, Kappa, Gellan, Iota, Xantana, Lecite, Sucro, Glice, Malto, Crumiel, Fizzy, Yopol, Azuleta, Sparkys, Liquid nitrogen, Herbal Smokers, Lyophilized fruits

All participants will receive Kuchi n Kream branded apron, a cook book with all the recipes, ingredients and equipment needed with pointers on where one can source the exotic ingredients and equipment in South India. Lunch and refreshments will be served during the session. 

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