The science of cooking and modernist techniques
The ultimate goal of cooking is to make your food taste as good as it can while also making it aesthetically pleasing. Modernist techniques allow you to improve the flavor of ingredients and manipulate and present ingredients in ways not possible with conventional techniques. We will 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. The only requirement is curiosity!
LOCATION: LOS ALTOS, CA
"I had a great time with Bold Food. You don't have to be a "foodie" to take this class--all you need is an appetite and an open mind. I have a better appreciation for what goes on behind the kitchen doors, especially in how we think about innovative techniques and new flavors and textures. Muffie is an enthusiastic and engaged instructor--there is no doubt her passion is food and she wants to share it with you! Do yourself a favor and take a class!" - Anderson Ip, Bold Food customer
"The Bold Food class I attended was as much a science class as a cooking class but not like the science classes I remember from school. It was more like recess! We got to play with our food and get creative. While Muffie explained modernist techniques, she allowed us to experiment with various ingredients and novel tools and appliances. And afterward we got to assemble the picture-perfect dish that tasted as good as it looked." - Dana Bolstad, Bold Food customer
The Modern Burger: The best Burger You've Ever Had
Duration: 4 hours
In this course we will create an amazing burger from start to finish. We will bake the bread, grind the meat, create perfectly melting cheese, make fries two ways, and make sous vide liquid nitrogen ice cream and Pacojet ice cream. This is a mix of traditional and modernist techniques to create a burger you've never had before, but always wanted. In this course we will use hydrocolloids, emulsifiers, a CVap, a Thermomix, liquid nitrogen, a blowtorch and more!
The Modern vegan: The science of Cooking meat and dairy free
The goal of modernist cooking is to use every technique available to make the tastiest food possible. Modernist techniques are perfectly suited to vegan cooking. Seaweed and vegetable extracts can replace dairy and eggs as thickeners. Sous vide is a perfect way to cook vegetables, grains, and infusions. Smoking, fermenting and brining can add new flavors and umami to dishes. Dehydration and hydrocolloids can create textures not otherwise possible in vegan cooking. In this class we will use hydrocolloids, smoking, brining, dehydration and sous vide to create amazing dishes that are dinner party worthy.
Modernist Techniques for the Home Cook
You will learn how to cook meat and vegetables perfectly with sous vide, how to make sauces and gels the perfect texture with hydrocolloids, make quick pickles and flavor infused vegetables using vacuum technology, and more! You will have the opportunity to try out a chamber vacuum sealer, a CVap oven, a Thermomix and other modernist equipment. Join us to learn about these modern and scientific techniques! All experience levels are welcome.
MORE MODERNIST TECHNIQUES FOR THE HOME COOK
Are you ready to learn even more modernist techniques? In this course we will learn to use hydrocolloids to make soft gels, foams, airs, films and fluid gels. You will gain experience with sous vide cooking and immersion circulators, the chamber vacuum sealer, the smoking gun, a Thermomix and other modernist equipment. Join us to learn about these modern and scientific techniques! All experience levels are welcome. Bold Food courses can be taken in any order, so there is no need to take the Modernist Techniques before taking More Modernist Techniques. As always, the only requirement is curiosity!
Sous Vide Cooking: The Science of Modernist Cuisine
Have you ever wondered how your favorite restaurant cooks your steak perfectly every time, with that consistent pink color from edge to edge? Or how they achieved that cooked-but-crunchy texture from a carrot? Chances are, the chef is using sous vide to do it.
Sous vide is a professional kitchen secret, and mastering it will give you the biggest bang for your buck when improving your own cooking skills. Not only will you learn how to cook meat, fish, and vegetables perfectly in this hands-on class, you will also take home your own Joule, the new immersion circulator from ChefSteps--the only piece of equipment you need to start using sous vide at home. All students in the class will also receive a Premium ChefSteps membership so that you can continue to learn after the class.
You'll learn other modernist techniques and have an opportunity to use culinary tools such as a Pacojet, blowtorch, and Thermomix, as well as work with hydrocolloids. In this small-group class, Bold Food instructor Muffie Fulton will explain the science behind all of the cooking you do in class because the more you know about how things work, the better your cooking will be.
Are you interested in learning something specific that isn't covered in any of the classes yet? Do you want to spend an afternoon experimenting with techniques you haven't yet mastered or equipment you don't have? Contact us for a private workshop tailored to your specific interests.
Refund policy: A full refund will be granted up to 14 days before the date of the class, but no refund can be given after that. Between 14 days and 3 days before the date of the class, you can select another class date. Contact us by email or phone to request a refund or change a course date.