Culinary art meets science

Date:

The Classroom by La Folie, Shakti Mills Lane, Upper Worli, Worli, Mumbai, Maharashtra, India

Cost:

Rs. 6,500.00 per person

Duration:

8h

About this experience

March 26 | 10am- 6pm | Molecular gastronomy is a sub discipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. The reason for molecular gastronomy is simple- to scientifically prove the best ways to serve food.

What you will learn:
- Spherification
- Reverse spherification
- Espumas and foams
- Mock panna cottas
- Cold gels and coulis
- Working with nitrogen

All ingredients and equipment will be provided.

Your Host

Host image

As the Creative Director and Executive Chef at La Folie, Sanjana helms the luxury chocolate boutique La Folie Du Chocolate and La Folie Lab – the brand’s café bistro in Bandra. Having graduated in Food Management from London and Chocolate Technology in Germany, she was selected at École Grégoire Ferrandi in Paris, a reputed pastry and chocolate art school.
At 22, Sanjana started as an apprentice at Pierre Hermé. After stints with talents such as Jean-Charles Rochoux, Patrick Roger and Olivier Bajard, she donned the role of the Chief of Chocolate Production under Chef Camille Lesecq at Hotel Le Meurice. She moved on to Hotel Plaza Athénée in the Dorchester Collection, under Chef Christophe Michalak and Chef Alain Ducasse. Over the years, she has received national and global accolades. She was crowned India’s Pastry Queen in 2015 and ranked as the 4th Best Pastry Chef globally at the World Pastry Queen Competition in 2016.