Advanced Plating & Decoration

Plating Flowers Molecular Gastronomy modernist cuisine cake decorating modern cuisine culinary school baking arts pastry arts

Modernist Cuisine: Kiwi Spaghetti

Modernist Cuisine: Strawberry Spaghetti & Coconut Dust

Modernist Cuisine: "TOMATOES" - Raspberry Sphere with Thyme Sprig, Shredded Coconut & Pistachios (left); Raspberry Sphere & Mango Spaghetti with Lemon Thyme Leaves (right)

Modernist Cuisine: Converting High-fat Liquids into Powder -- Hazelnut Powder, Coconut Dust, Olive Powder, Peanut Butter Powder

Modernist Cuisine: Caramel Powder

Modernist Cuisines: Fizzy Raspberry & Lime Crumbles

Modernist Cuisine: Frozen Chocolate Hazelnut Air with Caramel Smear and Caramel Powder

Modernist Cuisine: Kiwi Conserve & Strawberry Foam

Modernist Cuisine: Lemon Bubbles

Modernist Cuisine: 30-second Sponge Cake with Fresh Strawberries, Chocolate Sauce, Candied Orange Zest and Dark Brown Sugar Air

Modernist Cuisine: Toasted Almond Nitrosponge Cake (Nitrous Oxide in Whipper & Baked in Microwave), Fresh Strawberries, Toasted Almonds, Caramel Sauce, Strawberry Coulis, Thyme Leaf

Modernist Cuisine: Coffee Pearl Tapioca on Vanilla/Chocolate Pizzelle

Modernist Cuisine: Goat Cheese Cheesecake Foam with Graham Cracker Crumbles and Chocolate Sauce

Modernist Cuisine: Creme Brulee Sphere with Honey Sheets, Raspberry Coulis, Toasted Coconut, Coconut Powder

Modernist Cuisine: Coconut Spheres on Shredded Coconut, Pistachios and Chocolate Sauce

Modernist Cuisine: Caramel Popcorn and Salted Prisms with Vanilla Ice Cream Swirled with Caramel

Modernist Cuisine: Almond Caramel Pizzelles with Vanilla Ice Cream and Salted Prisms

Modernist Cuisine: Fruit Tacos in Honey Sheets

"THAI 'BUBBLE' TEA WITH BISCUITS." Sweetened Condensed Milk Ice Cream over Macadamia Crunch, Spicy Chai Tea Pearls, Chewy Coconut Macadamia Nut Cookies, Sugar Spiral Straw with Warm Chai Red Tea for Pouring Over Ice Cream. (Final Practical)

Bittersweet Chocolate Waffle, Mascarpone-Peanut Butter Mousse, Toasted Banana Marshmallow with Airy Peanut Crunch (ver. 1)

Bittersweet Chocolate Waffle, Mascarpone-Peanut Butter Mousse, Toasted Banana Marshmallow with Airy Peanut Crunch (ver. 2)

Strawberry Cremeux and Szechuan Pepper Chocolate Sphere, Strawberry Pinenut Cake and Caramelized Banana Sorbet.

Lemon Curd Glace, Pistachio Macarons with Fried Tapioca, and Compressed Raspberry-Currant Conserve and Chopped Pistachio Garnish

Coffee Mousse Dessert over Espresso with Chocolate Caviar

Warm Bittersweet Chocolate Cherry Bread Pudding, Spicy White Chocolate Caramel Ice Cream, Blood Orange Gastrique and Fizzy Black Current Rocks. Garnish of Dried Tart Cherries, Caramel Drops and Lime Zest.

Bombe Made with Banana Ice Cream, Classic Bombe Filling, Genoise Base, Covered in Toasted Coconut. Decorated with Chantilly Cream, Raspberry, Nougatine, Chocolate Sauce, Mango Sauce, Raspberry Coulis and Caramel Smear.