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Molecular Gastronomy

What is Molecular Gastronomy?

Molecular Gastronomy is the science that investigates the physical and chemical processes that occur while cooking.  The term is commonly used to describe the blend of physics and chemistry to transform the tastes and textures of food.  Molecular gastronomy is also known as modern cuisine, experimental cuisine or avant-garde cuisine. Innovative dishes created by molecular gastronomy include hot gelatins, faux caviar, spherical ravioli, gelled spheres that burst in your mouth and dishes that release flavors in sequence.  Herve This, the “test tube chef” is credited with being the father of molecular gastronomy and believes that chemical compounds will put and end to food spoilage and solve world hunger.

Interested in learning more about culinary education and international cuisines? Check out our reference library resources on culinary education and international cuisines to take your culinary skills to the next level. Want to get real experience or do you learn better hands-on? Check out the CASA gourmet chef culinary school, learn one on one privately from a pro chef. Get placed inside a professional restaurant anywhere in the U.S. Avoid the debt and hassle of a 4-year culinary school and get started with CASA Culinary School today.

CASA Schools provides affordable, unique education models coupled with mentor-based (externship) programs that can be engaged remotely or in person.

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