Cuisine Innovation, training institution registered*,
offers you trainings :
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to the understanding of the physico-chemical mechanisms involved in cooking
(chantilly, mayonnaise, cooking, etc.) |
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to the use of new culinary techniques: liquid nitrogen, low temperature cooking,
filtration, etc. |
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to the use of innovative equipments (immersion heater, separating funnel, etc.) |
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To the optimal and secure use of texture agents ( sodium alginate, agar-agar,
xanthane gum, methylcellulose, etc) to prepare : beads, gels, foams, emulsions,
gluing, etc.
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Each theme (initiation to gels, to foams,
to low temperature cooking, to the use of liquid nitrogen...)
is tackled under two points of view :
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One scientific and technical point of view to allow you to understand the mechanisms
involved in cooking, |
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One practical point of view to allow you a better assimilation of the scientific
and technical knowledge.
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This approach through the understanding of the physico-chemial phenomenons,
allows you not just the reproduction, but also the creation of new recipes.
These trainings allow you to easily imagine
numerous recipes based on the techniques
and the products presented.
The trainings are worked out by Anne Cazor, graduated in food processing engineering
and in alimentary biotechnology, holding a doctorate in molecular gastronomy
(obtained under the supervision of Hervé This).
The training are given by Anne Cazor or one of here co-workers.
The trainings are given :
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either in your kitchens (with the possibility to organise them jointly
for several restaurants) |
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either in a training centre with the collaboration of Jean-François Maire
(Culinary Academy of the Doubs, Besançon).
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Consult us on the +33 611 80 40 44 or by email
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* Nr. 26 21 02323 21 at the services of the prefecture of the Burgundy region
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Jean-François Maire and Anne Cazor
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