TONAWANDA, N.Y. — Although large-scale events have adjourned for the COVID-19 pandemic, appreciative audiences have endured. Their applause is now heard at small, socially-distanced events, like cooking classes.
And you can see why. These dishes literally light up a room.
“To me, it’s a really nice blend of science and art together, where you could put a lot of science into the techniques that you’re using, blended with your palette and your flavor profiles,” says Ben Loomis, of the Niagara Falls Culinary Institute.
Chef Loomis is introducing high school students to a profession in cuisine. He’s helping them make liquid nitrogen-chilled ice cream and Bananas Foster.
The chef is utilizing exciting techniques during this event, held at the Kenton Career and Technical Center. Cooking is really chemistry, where at the end you get to enjoy something scrumptious.
Liquid nitrogen is as cold as a deep fryer is hot. The liquid boils at negative 320 degrees. Working with it can be dangerous if not handled correctly, so safety precautions are in place.
Even for those who aren’t pursuing a career in the kitchen, the Niagara Falls Culinary Institute offers socially-distanced classes. Anyone anywhere can virtually join in.
To learn more, click here.