Faculty: John Richardson
Description: The goal of every chef is to transform the texture, flavor, and aroma of ingredients in a way that delights the senses. These transformations, which combine both artistic flair and scientific principles, are designed to create a masterpiece that is perceived as delicious. This class will take an in depth look at the scientific principles behind some of the chemical and microbial transformations utilized in cooking. In particular this class will focus on the 5th taste, Umami In the lab, we will experiment with chemical and physical cooking techniques and apply new tools and methods to not only re-invent traditional dishes but also create something truly unique. By the end of class you will not only have an understanding of how to use ingredients and techniques but also understand why we use them. The class will conclude with a friendly competition between student groups for who can create and apply what they have learned by presenting dishes to the campus community in a food fair.
Meeting Information: 01/03/2022-01/25/2022; M-F 09:00AM – 05:00PM; Room to be Announced
Section Requisites: N/A
Course Fee: $250
Out-of-Pocket Expenses: N/A