|
|
‘Sous vide,’ ‘ molecular gastronomy,’ ‘gastriques’ and ‘fumes’ are among
the culinary jargon that budding student chefs attending the 4th annual
Young Chef Culinary Conference were introduced to.
Executive
Chef Jamal Small encouraged students through live demonstrations to
learn these modern techniques in molecular cuisine and incorporate them
into their dishes.
Source: https://www.thebahamasweekly.com
