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Culinary Arts Students Special Lecture on Avant Garde from Professor Rios (BCC)
Writer : 관리자
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Date : 2024.07.22
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Hit : 320
On 17th July, Prof. Yasser Rios, a food technologist from the Basque Culinary Centre (BCC) in San Sebastián, Spain, presented modern gastronomic art (Avant Garde) to culinary arts students at Woosong University. The BCC, established in 2009 by Mondragon University and prominent Basque chefs, serves as a training, research, and innovation center.
Avant Garde – Molecular gastronomy is a new, trendy cuisine emphasizing creativity and innovation. It uses scientific methods to transform traditional dishes into contemporary tasting menus.
Prof. Rios showcased recipes focusing on modern techniques, such as meatless tartare using watermelon, crystal bread from corn starch, seabass cured in beetroot juice with clarified tiger’s milk and dill oil in an ice lotus bowl, and lacto-fermented elderberries.
Our students gained many insights from the presentation, and we at Woosong University are dedicated to providing them with such unique opportunities to enhance their culinary skills and knowledge.
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