The Science of Cooking: Modernist Techniques

In-Person Silicon Valley, Los Altos


Large (15-20 Guests)
other, californian
We teach the science of cooking and modernist techniques! We teach you the science behind the techniques and why they work, which will allow you to improvise on your own when you are back at home. Our classes are in our high tech garage kitchen in Los Altos, aka The Gitchen, or at a Feastly location if your group is larger than 12 people. This will be a hands on cooking class and we will sit down to eat at the end. We can accommodate vegetarians, vegans, pescatarians and gluten free.

Menu detail

Sous vide steak
One of the best uses of sous vide cooking is making steak. It's an expensive cut of meat, and one of the clearest and simplest ways to demonstrate the power of sous vide cooking!
Sous vide pork belly
One of the most powerful uses of sous vide is the ability to perfectly cook an inexpensive cut of meat that is usually tough but is made luscious and tender with this technique. In this case, we will cook pork belly sous vide and end up with perfect pork, the way you wish pork always tasted.
Sous vide carrot with beet noodles
Small Plate
We will make perfectly textured noodles using only beet juice and a few seaweed extracts known as hydrocolloids. We will wrap these beautiful purple noodles around perfectly cooked sous vide carrots. This is a great example of the way modernist techniques can be used to create a unique presentation of a delicious vegan dish.
Pickled cauliflower stem
Small Plate
Vacuum pickling is a great way to use all the parts of a plant, even the parts we may normally throw away. In this dish, we use the central cauliflower stem and pickle it using a chamber vacuum sealer, and teach you how to do it at home without any special equipment.
Parmesan cauliflower foam
We will use parmesan whey and cauliflower to make a stable foam that we will dispense from a whipping siphon. You will learn how to use hydrocolloids to create a unique texture, and learn to use a whipping siphon for something other than whipped cream.
Compressed shiso watermelon
Learn first hand how to make compressed fruit with a chamber vacuum sealer! Shiso is a Japanese herb that goes well with fruit, and the watermelon comes out looking like red jewels after it is vacuum sealed.

The Science of Cooking: Modernist Techniques

In-Person Silicon Valley, Los Altos
(Exact Address will be shared upon purchase.)