-verb
| 1. | a pt. and pp. of bespeak. |
| 2. | British.
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| 3. | Older Use. engaged to be married; spoken for. |
In this case we are offering one on one culinary workshops tailored to the needs of the individual. This way people can focus their time and concentrate on the ingredients and techniques that they are most interested in and not waste their time or money on topics that do not interest them. Our basic 6-hour workshop runs from 10am-4pm with a half an hour lunch break and begins at $1000 per session. We also bring the workshops to restaurants and other venues for larger groups. Cost and structure are adjusted to custom situations.
Since these seminars are tailored to individual needs we provided a broad spectrum of topics below to give you something to begin with.
Topics of Interest
Introduction to hydrocolloids
Specific hydrocolloids and their uses
Synergy of hydrocolloids
Use and exploration of transglutaminase
Starches modified and traditional including looking at potatoes and rice and new functional properties
Crisps and glasses
Hands on with liquid nitrogen
Powders and concentrates
The creative process with the tools and techniques of today
Sous vide
Compression and exploration with a vacuum sealer
Ice creams, savory and sweet
Making vinegar and the opportunities it provides.
Any other ideas and concepts are welcome. Our workshops provide a private space equipped with some of our favorite cooking tools and ingredients for chefs and amateur cooks to enjoy. We have been known to help people work out personal recipes and inspirations by simply providing them with a knowledgeable sounding board and the necessary tools to achieve their goals. For more inspiration or to book a workshop please email us at akiandalex(at)ideasinfood(.)com.
Below we are providing a list comments from chefs who have worked with us in the past year.
I felt overwhelmed with all the modern cooking techniques and did not know where to begin my education - to really get a grasp on the modern pantry. Personally, the one on one workshop was the way to go. Together, Alex and I designed work shops focusing in on my specific needs and ideas in food that I wanted to work out. The most valuable tool I took away from the class was Alex's direct line. He is always ready and willing to help me out when I get stuck or if something didn't turn out like expected. Lets just say... It's like having your own modern Harold McGee, the best part being, you don't have to read.
Adam Longworth
Chef de Cuisine
Gotham Bar and Grill
As the Corporate Chef of a global food and personal care company it is part of my roll to keep track of the ever changing culinary world and convey my knowledge to my colleagues. I asked Alex to create a demo/lecture class for our R&D community about future trends in the culinary scene.
Alex did a great job teaching people with a wide varity of backgrounds. Walking us through different methods and techniques, Alex explained how to utilize those methods in different applications. The biggest benefit to all was to get us thinking “out of the box”.
The Lecture/Demo took place on our premises and Alex needed very little of me – coming in fully prepared. I gave him a quick tour and could almost hear the stream of ideas he had to talk about – understanding our working frame. Being sensitive to our line of work, the workshop was perfectly tailored to our needs!
I can not wait to bring Alex and Aki back.
Einav Gefen
Corporate Chef
Unilever NA
After seeing a small advertisement for private workshops and classes on their website Ideas In Food, I decided to sign up for a private group class on hydrocolloids with Aki Kamozawa and Alex Talbot. Because my knowledge of hydrocolloids was limited, I was intrigued with idea of achieving a better understanding of the subject matter in just one day. I came away from the experience with not only a better understanding of hydrocolloids, but also a profound respect for the overall service that Aki and Alex offer.
Aki and Alex are both great teachers and they presented their curriculum in a logical and easy-to-follow progression. From the simplest example of demonstrating the effects of gradually increasing percentages of xanthan gum in water to the more complex example of understanding the proper dispersion and hydration of Methocel, Aki and Alex made sure that everyone in the class understood the principles before moving on to the next topic. Most importantly, they adapted their lessons along the way to help answer questions from our group. They were incredibly generous and forthcoming with their knowledge – the distillate of their collective experience and experimentation.
The entire experience of working with Aki and Alex was extremely user-friendly. The class took place in my restaurant’s kitchen, which made the entire learning process much easier because we were working in a familiar environment. They custom-tailored the class to suit my interest in specific hydrocolloids which they brought themselves along with the necessary information on how and where to purchase them. They used ingredients from my mise-en-place in the lessons to show how we could apply hydrocolloids to our current menu to alter and improve the food quality. And the post-class support has been unparalleled. I can shoot them an email with any questions or problems and I know they will quickly respond with an answer or resolution.
I cannot recommend Aki and Alex’s classes more highly. Anyone interested in furthering their culinary knowledge and understanding can benefit from signing up.
Craig Koketsu
Executive Chef
Park Avenue NYC
Quality Meats NYC
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