Food Services chefs demonstrated their skills in molecular gastronomy Tuesday in the CAW Student Centre, distributing samples to students of treats they created.
“We used liquid nitrogen to make chocolate ice cream, to freeze peanut butter and Nutella into dessert bars, and to freeze-dry strawberries and banana chips,” said executive chef Paolo Vasapolli. “We also made orange foam using lecithin.”
He says recipients appreciated the giveaways.
“The students seemed excited to try some of these dishes and were impressed with the range of possibilities,” Vasapolli says.
He promises another demonstration later this semester, inviting patrons to “stay tuned.”
Chefs Drew Verdam and Paolo Vasapolli of Food Services demonstrate dessert preparation using liquid nitrogen, Tuesday in the CAW Student Centre’s Marketplace.