The Modern Burger: The Best Burger You've Ever Had
In this course we will create an amazing burger from start to finish. We will bake the bread, grind the meat, create perfectly melting cheese, make fries two ways, and make sous vide liquid nitrogen ice cream. This is a mix of traditional and modernist techniques to create a burger you've never had before, but always wanted. In this course we will use hydrocolloids, emulsifiers, a CVap, a Thermomix, liquid nitrogen, a blowtorch and more!
Bold Food Founder Muffie Fulton spent her academic career studying neuroscience and her professional career in biotech global supply chain management. Both careers, in unexpected ways, prepared her to start her own business as a culinary educator and tour operator. When Fulton, always a voracious cookbook reader, picked up a copy of Chef Ferran Adria’s celebrated A Day at elBulli, she was surprised by how much overlap there was between what high-end chefs were doing and her own scientific training. At the time, no one was teaching non-professionals the foundations of modernist cooking, so Fulton took it upon herself to learn these difficult techniques. In 2015, she began teaching classes in Los Altos to demonstrate to other home cooks how to use modernist techniques, like sous vide, spherification, hydrocolloids, foams, smoking guns, and fluid gels, to make food look and taste better. One of the benefits of Fulton’s corporate experience was traveling all over the world and seeing modernist techniques in use at the world’s top restaurants. As she traveled, Fulton immersed herself each country’s culinary culture, using her well honed organizational skills to create weekend food trips for herself and her colleagues. Today, Fulton curates exhaustive culinary tours around the world with a combination of top-rated restaurants and local food experiences on the itinerary.
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