Le Cordon Bleu is proud to host a fascinating seminar by Le Cordon Bleu Master of Gastronomic Tourism and Hautes Études du Goût graduate Neil Gow at Le Cordon Bleu Sydney on Thursday 14th September from 6pm to 8pm.

Neil will discuss modern dining trends, namely neurogastronomy and gastrophysics - the new science of the table. Drawing from his Industry Research Project, Neil will examine the principles of molecular gastronomy and modernist cuisine; multi-sensory dining and its influence on dining/restaurant practises; and explore other current trends.

This seminar is open to the food and wine industry - chefs, culinary arts students, hospitality teachers, and gastronomic amateurs and enthusiasts keen to learn more about contemporary gastronomy trends.

Date: Thursday 14 September 2017

Time: 6pm to 8pm

Location: Le Cordon Bleu Sydney Culinary Arts Institute, 250 Blaxland Road, Ryde, Sydney

Registration: Email Gina Chen to register for this event at gchen@cordonbleu.edu

This is a free event however seating is limited and registrations are essential. Light refreshments and drinks will be served.