How to Un-Boil an Egg

Chemistry was not my strong suit in high school. Even with my strategy to recruit two cute lab partners and document all of our experiments with artistic renderings of colorful vials, microscopes, and beakers, I could never get above a C+. Nor was I savvy at memorizing the Periodic Table of Elements or identifying what you would get if you added Cr14+Os3+Ar9+Es2+Mo11+P5+H1. (As a whiz at Scrabble, I assumed the objective was to spell out something clever and add up all the numbers. COARSE MORPHS45, for instance).

My best friend´s daughter was luckier in terms of her own science curriculum. Specifically, her teacher had formerly taught community service cooking classes and figured out a way to make chemistry relevant to a classroom full of hungry teenagers. They´d all be comfortable, I´m sure, in the upcoming demonstration on Wednesday, February 27th by guest speaker Hervé This at the California School of Culinary Arts (CSCA) in Pasadena, California.

This´ reputation as the founding father of molecular gastronomy is the stuff of culinary legend, and he has had no shortage of influence on the popularity of today´s top cooking programs on television wherein contestants demonstrate their knowledge of basic chemistry in the kitchen.

Un-boiling an egg, using an electrical field to make the perfect smoked salmon, or producing 24 liters of mayonnaise from a single yolk may sound like the stuff of wizards and alchemy but This promises to not only demystify these tricks for CSCA students but also sign copies of his books - Molecular Gastronomy and Kitchen Mysteries. A special luncheon that incorporates his molecular gastronomy-inspired dishes will follow at "561", the school´s restaurant where many of tomorrow´s brightest new chefs and hospitality managers make their debut.

The French-born physical chemist´s fascination with science began at age six when he received his first chemistry set. Add to the mix the fact that he was born into a family that loves gourmet food and it´s little wonder that the marriage of these two passions should produce a world renowned expert, lecturer and best-selling author of seven books who has unlocked a plethora of secrets on why food does what it does. Whether it is debunking myths about how to cook spaghetti or stew meat, explaining how to produce a flawless soufflé, or telling his listeners why some food loses it ´oomph´ during a stay in the refrigerator, This´ mirth, knowledge, and unabashed sense of adventure in the laboratory are a recipe for success that shouldn´t be missed.

The demonstrations will be held at 11 a.m. and 5 p.m. on Wednesday, February 27th with media availability for interviews at noon and 4 p.m. The luncheon will be at 12:30 p.m. CSCA is located at 521 Green Street in Pasadena. Additional information regarding the availability of reservations can be found at the school´s website at www.csca.edu.

Looking to learn how to be more dazzling in your kitchen at home? CSCA has announced two new cooking classes this spring that are open to the general public:

"Lofty Layers – Techniques of Laminated Doughs: Croissants" will be taught from 9 a.m. to 1 p.m. on Saturday, March 8th by professional chefs and will show students how to create yummy French pastries from scratch. The cost is $105 per person and no prior experience is required.

"Cooking with Whole Grains" – an introduction to their diversity of flavors and health benefits – is scheduled for 9 a.m. to 1 p.m. on Saturday, March 15th. Creamy Parmesan polenta, curry cous cous, bulgar and haricot vert salad will ensure that no one goes home hungry afterward! This morning workshop also costs $105.

Prospective students can register by calling (626) 683-1354, visiting the CSCA Campus Bookstore, or visiting www.csca.edu.

CSCA (Le Cordon Bleu Program) offers students an enriching hands-on educational experience with a superior faculty dedicated to providing them with the necessary skills, knowledge, support and guidance for the development of a successful career in today´s culinary arts.