„MU-KU-LAR“ molecular cuisine at the bar

We did this 8 hour course the 5th of may in Brunico (Italy)

Max Mattè has led him more than interesting. With great expertise and a little joke we have become familiar with the biochemical and physico-chemical processes in the preparation of food and beverages.

PROGRAM:

° Professional Background

° Applications

° Cost of materials

° Important Information

° Tips and Tricks for the practical implementation

This course is not only interesting for barstaff but even who works in the kitchen. Now we have the opportunity to pamper our guests with exceptional ideas and presentations.

Thanks Max, that was great!