This event is available only at the host's venue. Please book from the available dates listed.
1 - 100 Guest(s)
The goal of modernist cooking is to use every technique available to make the tastiest food possible. When cooked traditionally, turkey is very difficult to keep moist. Sous vide solves that problem. We will teach you how to make moist, flavorful turkey every time. Lumpy gravy? Runny gravy? Never again. Traditional hydrocolloids (flour and corn starch) can alter the flavor of your gravy and make it very difficult to get the right consistency. Now there are many other options to maintain flavor clarity and texture, and remain lump free. We will also learn about the science behind perfect mashed potatoes, and many other techniques to revolutionize your holiday meals, or, if you prefer, keep them traditional and tasting even better.
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A creative culinary endeavor
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.