Modernist Cooking Techniques Fun Facts Modernist Cooking Techniques “Chemicals” being used, its raw material origin is usually marine, animal or microbial A fusion of science and cooking Known as Molecular Gastronomy or Experimental Cuisine Techniques used: Frothing, foaming, dehydration, spherification and sous vide Some food chemicals: Calcium Lactate Gluconate, Alginate, Agar, Transglutaminase, Locust Bean Gum, Activia YG, Angostura Bitters, and Pure Cote B790 Presented by Averie Riel Menu Tomato Soup Spheres Parmesan cheese bread crisps , basil tomato soup, basil oil drizzle Scallop Mixed spring vegetables, filled garlic lemon butter sauce Braised Beef Beet Noodles, Goat Cheese Dumplings Orange Cream Sickle White chocolate vanilla mousse, orange cream soda sauce, orange paper