Chef Brian Steel is an expert in the techniques of Molecular Cuisine. He leads the Molecular Gastronomy Class at Zigi’s Cooking School.
About the Chef: With a Cordon Bleu Master’s Degree in Gastronomy, a Master’s Degree in Management, two decades of culinary delight and as many years of military experience, Brian offers a wealth of knowledge and experience. His informative and entertaining narratives cover the joys of the dining experience, the creation of sumptuous meals, the historical and cultural context of food and effective food industry management.
Brian’s Molecular Gastronomy expertise is now highly sought after by both chefs and home cooks alike. His sellout classes in Sydney and the Central coast have attracted high-end chefs and keen amateur cooks. His classes will provide you with the foundational knowledge and skills to create spherifications, hot gels, flavoured noodles, soils / powders, and hot and cold foams. No matter what the approach, from a simple braise to a highly complex molecular dish, Brian’s basic philosophy is the same: it needs to taste fantastic.