From Carbonara Foam to Nitro CoffeeMaster Avant-Garde Techniques Used in Top Restaurantswith Michelin-starred chef Cornelius Speinle
Now It's Getting Airy!
Whether airy foams, fizzy drinks, or fizzy fruits, the whipping siphon can create a wide range of textures!
In this course, top chef Cornelius Speinle explains the structure and the many exciting techniques possible with the whipping siphon. Look forward to iced coffee with spiced cream, bircher muesli with strawberry foam or carbonara foam with poached quail egg and braised ragout!
Be bold, be creative, try something new!
Cornelius Speinle
Michelin-starred chef
The Swiss Michelin-starred chef lives and breathes fine dining. He designs restaurant concepts, works as a food stylist with a keen eye for elegant details, develops recipes for cookbooks, and advises on digital cooking coaching programs. He has gained experience in international top restaurants and received several awards for his cuisine.
Start learning for $29.90
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