A day long workshop overviewing the use of aromatics in cuisine. Learn how to use essential oils, absolutes and hydrosols safely to transform food into medicine.
For those who have not seen Mark in the kitchen you are in for a visual and aromatic treat. His passion for aromatherapy is rivaled only by that for fine food!
Mark has been using aromatics in cooking and recipe creation for a number of years. He has been known to torment students of Aromatic Chemistry with mouth watering recipes to illustrate the powerful and benefical therapeutic uses of these highly prized substances. While not formally trained as a chef, Mark has received many comments from friends, family and students alike over the years that he is one, none-the-less. His passion for fine food and his deep understanding of how to blend aromatics has made this an easy path to walk. “You are what you eat” is a well known quotation and in the modern, fast food world we see this all to often, with poor health and vitality the usual outcomes experienced. The concept of “Food as Medicine” is not new, but the usage of highly concentrated aromatics at the kitchen level IS! Once you understand the basic concepts and guidelines covered in this workshop you will easily see the unlimited aromatic possibilities. Overcoming the limitations of supply of fresh herbs and spices and being able to deliver potent, healthy, energetic food that is not only flavoursome but has real health benefits is very very rewarding whether you are a five star chef or a cook in the family home.
In this workshop Mark will take participants upon an aromatic journey of a different kind. We will venture into the world of … the kitchen. Aromatic substances such as fresh or dried herbs and spices have been used in virtually all cultures across planet Earth for many hundreds of thousands of years. Using the highly concentrated extracts of essential and expressed oils and absolutes is however far less common in the noncommercial kitchen than it should be. Many people would never consider adding these powerful substances to food or beverages because of their fears and a basic lack of understanding of the safety issues.
A general discussion of the various types of aromatic substances and their uses within the culinary framework.
- Why sometimes fresh ISN’T always better.
- Safety 101 – How to use aromatics safely and with confidence.
- What are the risks involved and the safety margins.
- What to look for in product selection.
- Dose – How much is too much?
- Aromatic Cooking Kit – 20 aromatics you really want in the kitchen.
- Carriers – what carrier substances to use and when in recipes.
- Recipes Conversion – Learn some basic rules to convert your current recipes into aromatic based cuisine.
Throughout this workshop Mark will be demonstrating a number of recipes from a variety
of dishes and beverages from around the world that you will get to try as part of this flavoursome workshop. An aromatic experience NOT to be missed!
Location: Select Botanicals Showroom and Training Centre
53 College Street Gladesville 2111, Sydney NSW