Exercise 3

Group Seminars focuses on a particular aspect of food: Molecular Gastronomy [*NOTE*- ALL photographs of the seminar itself taken by Daniel Sik]

32 Pins

food-space -space-food

several different colored flowers are placed in a glass block on a black surface with water reflection

Edible Flower Glass

Edible Flower Glass - Molecular Gastronomy

tea time with sugar and marshmallows on the saucer

Editorial { Mini Wedding }

♥ an absolute-genius idea for tea ― a pouf of lavender cotton candy (instead of the usual spoonful of sugar) with a cup of jasmine-infused tea. .......#chefgal

three desserts on a white plate with silver spoons in the background and pink table cloth

11 Extreme But Elegant Edible Flower Foods

sakura blossom in clear jelly on a base of a delicious white chocolate mousse

a glass filled with liquid next to popcorn

Liquid Popcorn with Caramel Froth

The liquid popcorn with caramel froth is a surprising drinkable dessert created by Grant Achatz of Alinea. It is quite sweet and it is best served warm in a shot glass.

a white plate topped with black and white food

Lapetitevancouver.com

White chocolate plaquette, Black sesame cheesecake, Black sesame moss, Super soft black sesame sponge and Blackberries

there are four different pictures of food on the table

We Heart It

Interesting idea....wow! from the Fat Duck, England. Heston's restaurant.

a pair of headphones sitting on top of a white table next to a seashell

THE FAT DUCK by Heston Blumenthal – Bray, Berkshire

THE FAT DUCK by Heston Blumenthal – Bray, Berkshire Address: 1 High Street - Bray, London, UK, SL6 2AQ, CA Reservations: +44 01628 580333 Webpage: www.thefatduck.co.uk

orange slices and blue jello on a white plate with a spoon next to it

Cuisine moléculaire / molecular cuisine Confiture de Curaçao / Curaçao marmalade

an egg in a plastic bag next to it's broken shell on a white surface

Fake egg made out of tea.

a glass bowl filled with whipped cream on top of a black background and a blue flame coming out of it

Project 366 - 12/2/2012 - 337/366

Serving dishes that are flambe add an awesome experience for the customer, but it also adds a level of dangers. Obviously, a guest could suffer an injury on a flaming dish. In most cases, injuries occur when the staff is improperly trained. Make sure that all employees are well trained on how to serve the flambe food to ensure the safety of the guest.