<p class="p1"><span class="s1">Explore the interaction between chemistry, physics and cooking. Emulsions, spherification, foams, sous-vide and maillard reactions may sound like they belong in a high school chemistry lab but they are used transform and enhance every day foods into culinary masterpieces of flavour and texture. </span></p>
<p class="p1"><span class="s1">This 3 hour hands on cooking class is an exciting introduction into the world of molecular gastronomy using techniques, ingredients and recipes that can be used at home. </span></p>

<h4>BOOKING CALENDAR</h4>
[tb-calendar nofilter="yes" notimezone="yes" booking="moleculargastronomy"]
<h4>All Cook Lab classes include:</h4>
<ul>
 	<li class="li1"><span class="s2">Hands-on practical cooking </span></li>
 	<li class="li1"><span class="s2">Easy to understand scientific principles behind the techniques used </span></li>
 	<li class="li1"><span class="s2">Easy to follow recipes for all dishes covered in class</span></li>
 	<li class="li1"><span class="s2">Comprehensive class notes for additional information and techniques</span></li>
 	<li class="li1"><span class="s2">Use of Cook Lab “Mad Scientist” lab coats (available for purchase after each class) </span></li>
 	<li class="li1"><span class="s2">Use of personal safety equipment if required </span></li>
</ul>
<p class="p1"><span class="s2">View our terms and conditions</span></p>