Modernist Cuisine - Day 5

The Modernist Cuisine Catalyst wrapped up with a tasting of each team's amuse bouche.  They had the morning to prep, cook, and assemble 100 spoons.


The following are the 7 final bites in order of presentation and suggested consumption:

1. Deconstructed deviled eggs by Alex Young and Xin Chang


2. Not Quite Spring Roll by Will Hahn and Li Ren


3. Thai Ground Pork Salad by Kamon Liu and DK


4. East-West Chip and Dip by Stephanie Hahn and Yong Gyun Noh


5. Honey Bacon Apple by Pyi Maung and Sam Clausen


6. Starfish_on_the_Beach by Nick Kramer and Kelly Kraemer


7. Milk and Coffee by Lauren Flemming, Elliot Spronk and Xiao Han

Modernist Cuisine - Day 4

Day 4 was dedicated to each team finalizing their dish, planning and prepping for 100 bites.  Each team was given $50 to purchase whatever materials they needed at the Seward Co-op.



Chef Steven Brown assisted the teams for the majority of the morning and consulted on concept, presentation, flavor, texture, plating, etc.

The students then joined with Dean Fisher and Chef Steven Brown for Lunch at Pig Ate My Pizza. We had an amazing pizza experience with Chef Mike Brown.





Chef Mike Brown then gave us a tour of the newly re-opened Travail restaurant.

Modernist Cuisine - Day 3

Day three featured lectures by both instructors Barry and Randy and began the testing phase of the design process.

Each team was given $25 to buy groceries at Seward Co-op to begin testing their three ideas.





Teams then had the afternoon to experiment and ultimately decide on one direction to focus on for Day 4.








The day concluded with a special dessert tasting at La Belle Vie with Pastry Chef Diane Yang.

Modernist Cuisine - Day 2

Day two was all about inspiration and idea generation.  Pastry Chef Diane Yang of La Belle Vie visited the class in the morning to demonstrate and discuss plating of a dish.

We then took an outing to Piccolo to meet with Chef Doug Flicker.  Doug described his creative process and then the students had a few hours to develop ideas with Doug for their amuse bouche (one bite mouth amusement) that they will need to plan and serve on Friday.

The day concluded with an inspirational dinner at Tilia where Chef Steven Brown served up a multi-course tasting menu for the class.





Students were charged to develop a list of ingredients to prototype a few ideas the next day.