Introduction to Molecular Cuisine
A conceptual and practical overview of molecular gastronomy as a fundamental pillar of modern cuisine, understanding its origins, its evolution, and its impact on contemporary professional cooking worldwide.
Especialista en creatividad gastronómica (Barcelona, España)
Course Content
Course Content
2 - Introduction to Molecular Gastronomy
3 - The Legacy of Molecular Gastronomy
Free
4 - Texturization in Molecular Gastronomy: Applications
5 - Molecular Cooking Techniques: Sous Vide
6 - Molecular Cooking Techniques: Nitrogen
7 - The Contribution of Molecular Gastronomy
Check Your Knowledge
About this Course
How to get started with molecular gastronomy
Molecular Gastronomy has transformed professional cooking through the incorporation of a precise scientific approach, and mindful perspective on culinary processes. Today, it it forms part of the foundation of contemporary cuisine, where it influences techniques, workflows, and the use of technology for control, stability, and repetition. It is therefore essential to understand the principles of molecular gastronomy and its methods.
In this course, Rais Esteve offers a clear, structured, and practical approach to the fundamentals of molecular gastronomy, paying special attention to the integration of texturization within cooking today. Drawing from experience in Michelin-starred kitchens and R&D environments, the course relies upon scientific method, the understanding of physico-chemical processes, and the precise use of tools and technologies, providing a solid foundation to apply this approach coherently, efficiently, and creatively in the professional realm.
By the end of this online course you will be able to:
- Understand molecular gastronomy as a system of thinking as applied to professional cooking
- Apply scientific criteria to control textures, temperatures, and states
- Introduce texturization processes coherently in both savory and sweet preparations
- Use tools and functional ingredients with technical rigor and safety
- Integrate molecular cuisine techniques in a real service context
- Recognize that molecular cuisine now operates transversally across most professional kitchens
What's included?
- 1h 20 min of HD video (25 lessons)
- 11 recipes
- Recipe book
- Complementary material
- 1 Quiz
- Certificate
- English, Español (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Specialist in Culinary Creativity (Barcelona, Spain)
Her passion for learning and natural creative drive have led her to specialize in pastry, baking, and avant-garde cuisine. She has worked as a chef, head pastry chef, and external consultant.
Nitrogen, aeration, faux sponges, gels, and emulsions
What you'll learn
You will learn to understand molecular gastronomy as a technical and conceptual foundation that has decisively influenced contemporary cooking. Throughout the course, you will work on texturization, cold control, and state transformations from a scientific, applied perspective—grasping the origin of these processes, their evolution, and the trends that have emerged from molecular gastronomy in today’s professional practice.
Besides executing specific preparations, you’ll develop the judgment to apply these techniques coherently in different culinary contexts, interpreting the “why” behind each process, the role of the functional ingredients, and the proper use of tools that bring this approach into real service.
Nitro fruit shots: Ultra-rapid freezing with nitrogen to achieve crisp, fresh textures.
Frozen olive oil powder: Use extreme cold to create fat powders.
Nitro shots: Learn to form frozen spheres from liquids and gels.
À la minute ice cream: Make ice cream instantly, without traditional machinery.
Dani García–style nitro popcorn: Learn to create frozen foams with an aerated structure.
Hot pumpkin foam (classic and modern): A comparison between historical and current techniques.
Faux sponge of whipped gelatin: Obtain an aerated spongy structure without baking.
Complementary preparations: Gels, jams, toffees, siphon sponges, and flavored ice creams.
In this course, in addition to the recipes, you’ll also learn various cooking techniques that will be useful in the kitchen:
The techniques you will learn are:
- How to work with liquid nitrogen
- Ultra-rapid freezing
- Instant ice cream
- How to make foams using a siphon
- Hot foams
- Thickening with xanthan gum
- Light emulsions
- Dense emulsions
- Vacuum impregnation
- Whipped gelatin
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
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