Executive Eating

Bramall Building, Visual Demonstration

Two chefs from the catering department of the University of Birmingham will be demonstrating some monocular food preparation techniques which they use on a daily basis within their restaurant. This will include fruit puree caviar using sodium and calcium specification, slow water bath cooking of meats, flavoured foams and espumas amongst other new cooking methods.

Come along and learn some fancy new techniques for your own culinary adventures!