Stephan Zoisl, who has worked with molecular gastronomy expert Heston Blumenthal, introduces participants to modernist culinary techniques such as cooking with liquid nitrogen and spherefication. Recommended for advanced participants only.
Stephan Zoisl, who has worked with molecular gastronomy expert Heston Blumenthal, introduces participants to modernist culinary techniques such as cooking with liquid nitrogen and spherefication. Recommended for advanced participants only.
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