The subject of molecular gastronomy has been ever increasing the last few years.
Molecular gastronomy is a scientific discipline involving the study of physical and chemical processes that occur in cooking.[3] It pertains to the mechanisms behind the transformation of ingredients in cooking and the social, artistic and technical components of culinary and gastronomic phenomena in general (from a scientific point of view).
The ACF Minneapolis Chefs Chapter is planning on holding an informative seminar on this subject. We are currently looking for chefs with experience and knowledge with molecular gastronomy. If you or you know some one interested have them contact a member of the board.
Also as a member of the ACF MCC what do you want to learn about molecular gastronomy?
Do you have any other ideas for cooking seminars?