About
Learn all about those wily emulsifications and what it takes to make them successfully - over and over.
About this Class
Odds are, if you’ve had a sandwich, salad or a tasty sauce, you’ve encountered an emulsification. Learn about these suspensions and figure out what it takes to be consistently successful.
If you want to emulsify something, you need to get two immiscible liquids (incapable of mixing) to form a suspension – something that’s both fairly easy and incredibly hard depending on the liquids involved. Be prepared, in this class, as stuff will be broken and you will learn how to fix it. It might not take all the king’s men and all the king’s horses, but it will certainly require quite a few eggs.
A lot of tasting happens throughout the class – be prepared to try a variety of interesting sauces, vinaigrettes, and aiolis and walk away with the confidence (and recipes) you need to recreate these things and make your own.
Students will learn about and explore the following through discussion, demonstration, and hands-on cooking:
This class is part of the Culinary Foundation series. Each stand-alone class covers a different fundamental cooking concept, zeroes in on the theory behind culinary methods, and applies that knowledge to the cooking process. By focusing on the "why" and "how" of core techniques, you can gain overall confidence in the kitchen - and make some delicious food along the way.
Details:
- Registration closes Thursday, March 16.
- A $30 materials fee is included in the cost of the class and covers the materials and ingredients needed in class.
- Wear closed-toe shoes to class.
Class Policies
Instructor
Chris West is a tech industry veteran who took a step back from corporate life and started a journey that would lead deep into the wild, wonderful world of culinary arts. He attended Seattle Culinary Academy (SCA) where his love of science blended perfectly with the school’s focus on culinary theory. After graduating, he worked as an instructor for SCA and Seattle Public Schools, worked as a culinary tutor, and worked the line in a hip Seattle restaurant.
In 2021, he moved to Bainbridge with his wife, Kerry, and The Horde (many cats and dogs). His other favorite things include tending the garden, smoking meats, curing fish, fermenting veggies, and exploring hidden island trails.
