My wife, cousin and I are looking for an in person molecular gastronomy course taught in English. One of us used to cook professionally and the rest are avid amateurs who are very comfortable with science but are not particularly knowledgeable about food science. We have some of the toys (immersion circulator, smoker, foamer, chemicals), but want to get better with them and ideally would like access to other items we don’t have (hence the desire for in person). We want a reasonably deep dive, so we are looking for more than a half day or one day course but do not have a full semester to devote to this (in other words, a course that is at least a few days and up to three weeks). Location does not matter. If this just isn’t available, would also be interested in quality online options.
Any advice/suggestions would be greatly appreciated.
