We teach the science of cooking and modernist techniques in our high tech garage kitchen, aka The Gitchen. Courses in the science of cooking, modernist techniques and molecular gastronomy are extremely rare. There is no better place to learn than the gitchen at Bold Food!
The Thermomix is a German blender on steroids. It blends, heats, cooks, weighs, steams, and even more. It is crucial to modernist kitchens because there is no other piece of equipment that can blend and heat to precise temperatures at the same time.
Chamber Vacuum sealer
A chamber vacuum sealer can be used for marinating, making quick pickles, and compressed fruit. It is the best tool for sealing bags for sous vide.
A CVap is a controlled vapor oven made by Winston. It has very similar capabilities to sous vide with some great advantages.
The Pacojet not only makes the best ice cream in the world, it can also make purees, snow, sorbets, soups and sauces.