New Posts  All Forums:Forum Nav:

Course in culinary science?

post #1 of 3
7/1/12 at 6:20pm
Thread Starter 

Hi guys...

 

I'm looking for good "Culinary science" courses, I'm currently a chef with about 20 years of professional experience and so far the food industry has been very generous with me, but I have to admit that I'm an absolute ignorant of the new scientific approach to cooking, I own some books on the subject, I have a sousvide machine and I'm learning by myself, but the best way to shorten the learning curve is to get some formal training.

 

And here I am looking for advice and/or suggestions, I live in Mexico and I run/co-own a couple of restaurants, so, getting a culinary degree in food science is not possible, I can't take a two year vacation to start studying, I'm looking for courses from 3 to 15 days maximum, I found this from the CIA and I like it, that's pretty much what I'm looking for http://menuscience.ciachef.edu/node/659 but it is full and also the date is complicated for me, this is something that I'll be doing in 4-6 more months.

 

All your suggestions will be more than welcome.

Luis

Reply

Featured Stories on ChefTalk.com

A clinical look at how a restaurant runs
Follow ChefTalk on Pinterest!
The Making of a Chef Innovator, without the Pomp
post #2 of 3
7/2/12 at 12:34pm

Contact the Research Chef's Association, they are all about the blending of food and science and have courses all over the country different times of the year.

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #3 of 3
7/2/12 at 12:38pm
Thread Starter 

Thanks a lot... I'll check it right now! thumb.gif

Luis

Reply
New Posts  All Forums:Forum Nav:
  Return Home

Featured Stories on ChefTalk.com

A clinical look at how a restaurant runs
Follow ChefTalk on Pinterest!
The Making of a Chef Innovator, without the Pomp