This special program, which pushes the boundaries of gastronomy and combines technical mastery with aesthetics, redefines the kitchen by taking it beyond craft and placing it at the intersection of science, art, and innovation.
The Molecular Gastronomy Master Program, prepared within the Turkish Culinary Academy, is designed to take participants with classical culinary knowledge to the next level. In this program, you will not only learn techniques; you will also gain the modern culinary way of thinking.
For 5 weeks, you will experience advanced techniques used in the world’s most prestigious kitchens; you will develop your own style by creating professional-level dishes in each lesson.
Program Scope
During the training; Texture control with hydrocolloids, gelation and fluid gel techniques, basic and reverse spherification, sous vide cooking, aromatic smoking, emulsions and foams, dehydration, transglutaminase use, and modern plating principles will be covered in depth.
What Will You Gain?
At the end of the training, you will reach a level where you can prepare a fine dining plate consisting of a flawless combination of advanced techniques such as salmon and tuna mosaic, shokupan crystal, yuzu-truffle powder, and dashi gel.
Who Should Attend?
This program is for: This program is specially designed for professional chefs who want to improve themselves, culinary professionals who aim to make a difference in the world of gastronomy, and participants who want to master the advanced techniques of modern cuisine.
Why This Program?
World-class technical content
Real kitchen experience focused on application
Fine dining level plate design
Professional chef instructors
Professional chef training staff (1 day / 5 hours)
- Level:Intermediate – Advanced
- Format:Intensive Practical Training
- Quota:Limited Quota
Program Fee:75,000 TL (100,000 TL in 12 installments)
Get ready to radically change your perspective on cooking with this experience that is more than just training. are you?
