From London to Johannesburg, learn the art of emulsions. Beginning with Chef Murphy at London’s Launceston Place Restaurant, create a chorizo gel & lemon puree accompanied by octopus and quinoa twills. Chef Duiker at Cafe Del Sol South Africa follows up with a gel orange, salsa Verde and hollandaise sauce. Learn the plating, technique and ingredients to master these mixtures.
Master in Emulsions & Gels now – http://bit.ly/UFSAcademyYT
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