Sydney Seminar - Experimental Molecular Gastronomy

Seminar Tonight (Thursday) - SYDNEY FOOD MAGIC by Najat Kaanache

Cost: $250Date: One Day Seminar – Thursday, 3rd of November – 7pmVenue: Le Cordon Bleu Sydney Culinary Arts Institute at Ryde College, NSI TAFE – 250 Blacland Road, RydeBookings:Phone: 0414 531 016 or Email: eliterestaurantsnajat@gmail.comMore Info:http://elbulli-arco.blogspot.com/

Sydney Seminar - Experimental Molecular Gastronomy

On Monday evening, the Cordon Blue in Sydney played host to the first of onlytwo hands-on experimental Molecular Gastronomy seminars hosted by the world renowned Pilgrim Chef, Najat Kaanache.

Sydney Seminar - Experimental Molecular Gastronomy

Spanish born Najat is the first female chef in history to train with 9 of the worlds chef masters including Ferran Adrià (El Bulli - Spain); Grant Achatz (Alinea - Chicago); Heston Blumenthal (The Fat Duck – London); Rene Redzepi (Noma - Copenhagen); Thomas Keller (The French Laundry / Per Se - Napa / New York); Arzak (Arzak - San Sebastian); and Berasategui (Martin Berasategui - San Sebastian).

Sydney Seminar - Experimental Molecular Gastronomy

Her love of food began in her home town of San Sebastian, Spain where she grew up understanding the value of simple ingredients from her Moroccan farming parents. Leaving a promising career as a Spanish soap opera actress, Najat decided to pursue her true passion, becoming a top female chef with the power to transform adults into kids using her magical food.

Najat received her formal culinary education at Albeda College in Holland but soon after decided to dedicate her time to learning from the worlds finest. She is currently in Australia to demonstrate the most advanced cooking techniques from around the world! “We create seminars that allow adventurous spirits to ponder creative cuisine and witness the wonder of magical food to unleash their inner kid,” explains Najat.

Sydney Seminar - Experimental Molecular Gastronomy

Last Monday, over the period of three hours, Najat instructed and entertained a spellbound group of chefs, industry professionals and amateur connoisseurs in her creative seminar. Since the showcase completely sold out, she’s offering the same experience tomorrow, Thursday 03 November.

An experience in the presence of Najat Kaanache is invariably deep, as she challenges and explains the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena. She specializes in a range of secret techniques: spherifications, sugars, espumas, obulato, caramel, freeze-drying, water and ice, airs and whimsy.

Her wondrous creations on Monday were vast and decadent, giving you a good idea of what’s to come tomorrow: olive and creamy parmesan cheese spheres with roasted cherry tomatoes; spherified egg yolk with creamed exotic mushrooms; frozen raspberry air bread; tender glazed quail; straight shrimp; neutral caramel; seaweed caramel ravioli of obulato; cotton candy bread with flowers and ice; liquid nitrogen mojito; liquid nitro orange juice; chocolate praline moulds with freeze dried fruit; hot and cold gin fizz; mannitol dipped cream cheese and chocolate peanut mimetic.

Sydney Seminar - Experimental Molecular Gastronomy

If you have ever been intrigued by the perplexing creations of Ferran Adrià or the eccentric feats of Heston Blumenthal, this is a rare hands-on opportunity you will not want to miss. We highly recommend this carnival of unmitigated, unexpected sensory delights that explores new culinary possibilities by embracing the sensory experience and food science; Kaanache borrows tools from the science lab and ingredients from the food industry, concocting surprise after surprise in a unique way you want to see live in action.

Tonight Najat will dine at Tetsuya’s Restaurant, at Tetuyas personal invitation.

Tomorrow night will be her final instructive seminar that is guaranteed to inspire the adventurous and curious cook and you’re invited to take part. Limited tickets still available.

Le Cordon Blue Sydney Culinary Arts Institute at Ryde College, Najat Kaanache Amghiraf is in Sydney sharing the marvels of experimental molecular gastronomy! This is a HANDS ON seminar where you will receive in depth training for every technique presented!!!

Learnmolecular techniquesfrom one of the world’s best! If you are a passionate foodie or an ambitious chef full of imagination, this is a Sydney first you simply can't miss!

Sydney Seminar - Experimental Molecular Gastronomy

Born in San Sebastian, Najat Kaanache, popularly know as The Pilgrim Chef, is the first female chef in history to train with 9 chef masters from all over the world and now she's here in Sydney to demonstrate the most advanced cooking techniques on the planet.

“We create seminars that allow adventurous spirits to ponder creative cuisine and witness the wonder of magical foodto unleash their inner kid,” explains Chef Kaanache.

In her seminar, The Pilgrim Chef will educate attendees on many secret techniques of modern gastronomy including: spherifications, sugars, espumas, obulato, caramel, freeze-drying, water and ice, airs and whimsy. Kaanache’s showcase will inspire the adventurous and the curious cook.

Najat’s quest for excellence has seen her work along side of the world’s best: Ferran Adrià (El Bulli - Spain),Grant Achatz (Alineain - Chicago),Heston Blumenthal (The Fat Duck – London), Rene Redzepi (Noma- Copenhagen), Thomas Keller (The French Laundry /Per Se - Napa / New York), Arzak (Arzak - San Sebastian) and Berasategui (Martin Berasategui - San Sebastian).

This unique seminar pays homage toel Bulli’simaginative cuisine and is a tribute to chef Ferran Adria since Najat spent the final two seasons there working on creative menu development. El Bulli closed its doors just three months ago and its leaders completed their restaurant journey; transforming their vision into a culinary academy – an important catalyst for a global foodie think tank.

Recognizing a great passion for gastronomy in Sydney, and embracing the spirit of el Bulli, Najat Kaanache decided to share the talents and teachings of Ferran Adriain the form of educational hands-on seminars AND a number of small clandestine magical dinners.

Najat’s love of food began in her home town of San Sebastian, Spain where she grew up understanding the value of simple ingredients from her Moroccan farming parents. Leaving a promising career as a Spanish soap opera actress, Najat decided to pursue her true passion – becoming a top female chef with the power to transform adults into kids using her magical food.

Najat received her formal culinary education at Albeda College in Holland but soon after decided to dedicate her time to learning next to the worlds finest!

She is now in Australia and brings with her an Australian Exclusive – FOOD RE-IMAGINED. A carnival of unmitigated, unexpected sensory delights hosted for a few nights only!Hidden Magic: Private VIP Dinner Engagements ALSO AVAILABLE on select nights around Sydney – call or email for pricing and availability.