TEXTURES, ENZYMES & PLATE ARCHITECTURE

Advanced Training in Textures, Enzymes, and Dish Architecture

Advanced training focused on mastering textures, the conscious use of enzymes, and the architecture of the dish as a system of flavor, function, and aesthetics.

Contents

1. Textures in the Contemporary Kitchen
Textures as a creative tool in contemporary cooking.
Hot and cold gels.
Stable emulsions, thickeners and stabilizers.
Building contrast, rhythm, and balance on the plate.

2. Introduction to the Use of Enzymes in Cooking
Application of enzymes in vegetables, fruits and proteins.
Controlled transformation of texture and enhancement of flavor.

3. Plate Architecture
Structure, intention, and visual interpretation.
Development of components and layers.