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.
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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
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