Cooking Class: Molecular Gastronomy for Beginners
Learn molecular gastronomy cooking techniques in this hands-on cooking class with Chef Becca.
During this session, you'll learn how to use foams, spherification and cold oil caviar to elevate foods you already love. The experience begins with a sweet potato crisp finished with airy herb foam, followed by bruschetta crostini crowned with glossy balsamic spheres. You’ll also master bright citrus caviar before ending on a playful chocolate “soil” topped with vanilla foam. Along the way, Chef Becca breaks down each technique in clear, approachable steps, showing you how to combine them for polished, restaurant-worthy results at home. Secure your spot now for an unforgettable experience.
MENU
Sweet Potato Crisp With Herb Foam
With sweet potato, fresh herbs, cream, lecithin and olive oil
Bruschetta Crostini With Balsamic Spheres
With baguette, tomatoes, basil, balsamic vinegar and sodium alginate
Citrus Cold Oil Caviar
With citrus juice, agar agar, avocado oil and sugar
Chocolate Soil With Citrus Caviar & Vanilla Foam
With dark chocolate, sugar, butter, vanilla and citrus caviar
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 8
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsCouples, Gourmet, Fusion, Date Night, Special Occasion, Adult
Outside Reviews for Chef Becca
Nathalie
28 Dec 2025
Chef Becca is a well-versed professional with a great deal of creative expertise. What stands out the most is her congeniality, making experiences seamless and pleasant for all guests involved.
Event location: Edmonton
Chef travels to your location
Chef Becca brings a wide-ranging background and a deep curiosity for food into every experience, delighting curious cooks and passionate food lovers alike. With a strong interest in local and indigenous edible plants, along with innovations in mixology and food science, this chef creates lessons that feel both thoughtful and exciting. Each session weaves together time-honored techniques, traditional culinary knowledge and modern gastronomy, resulting in immersive, interactive dining experiences that are truly one of a kind.
