Hey Everyone,
So a friend of mine recently informed me of this opportunity to learn about the science behind recipes created by chefs themselves! It's an online class BUT it's completely FREE and you can audit the course so you DON'T HAVE TO COMPLETE ASSIGNMENTS OR TAKE EXAMS. It's simply a course offered to educate those seeking information.
The class starts Oct. 8th and while I know we are all busy with our current responsibilities such as work, life at home, classes, etc don't let that stop you from learning something you're passionate about! It's rare we get the opportunity to take a class for FREE let alone get a FREE PASS on assignments.
Take advantage of this course, it's called "Science & Cooking: From Haute Cuisine to Soft Matter Science. The topics include emulsions, elasticity, and spherification among other innovative techniques! The class encourages you to be "an experimental scientist in your very own laboratory - your kitchen."
Check out the website:
https://www.edx.org/course/harvard-university/spu27x/science-cooking-haute-cuisine/639
Happy Friday!
- Charles Quinto
