Molecular training

 

On the fifth day of the mobility participants gained new skills in molecular gastronomy by participating in a training conducted by the Abstynt training company. Everyone was surprised by the way of preparing the dishes. During the training, we prepared jellies, alcohol foams, verified ravioli, steaming drinks, sorbets and ice cream using liquid nitrogen, as well as mushroom espuma (foam). The classes allowed for self-development, gaining new experiences and learning about the latest trends in gastronomy. One of the main goals of modern cooking is to create a dish with an original, unusual taste and form. After completion of the internship, each mobility participant received a certificate confirming participation in the mobility and completion of the training.