Molecular Gastronomy class with Chef Brian Steel.

Brian Steel has a Cordon Bleu Master’s Degree in Gastronomy, and more than a decade of experience in the field of modernist cuisine. He 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. The city’s chefs go to him to learn about this exciting approach to cooking, and there are many dishes on menus through the city and country that are a result of their collaboration with Brian and his deep understanding of cuisines in the context of Molecular Gastronomy.

Brian collaborates globally with both chefs and industry giants, and his sellout classes in Sydney and the Central coast have attracted high-end chefs and keen amateur cooks. His classes provide you with the foundational knowledge and skills to create and master  the techniques of 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.