Kitchen Chemistry: Ingredients

Kitchen Chemistry:  Ingredients Banner
Kitchen Chemistry:  Ingredients thumbnail

Skill Level: Medium

How do I get my chicken skin crispier than ever? What makes butter so delicious? Why should I choose a Russet potato rather than King Edward potato? To answer these questions, cooks need to understand fundamental food science and our Kitchen Chemistry workshop, delves right into that. 

The day will focus on the molecules in food: proteins, carbohydrates, fats and salts. We’ll look at what they are composed of, their functions in our food and how we can manipulate them to our best interests. The hands on portion of the class will give you the chance to put some of this theory into practice. Together we shall prepare a  dish that highlights the principles that you’ve learned and reflect on your results with a glass of wine once the session has ended. 

Kitchen Chemistry:  Ingredients thumbnail

Skill Level: Medium


Pan seared chicken breast
  •     chicken breast:  Denatured myofibrillar protein
  •     chicken skin: Maillard browning 
Creamy pommes puree
  •     Gelatinised starch granules
Paprika-garlic compound butter
  •    Fat soluble oleoresin

Workshop Sessions

Workshop Sessions

Session Date Time Places Left

The Mediterranean Culinary Academy classroom at No 5, Sappers Street, Valletta

All of our workshops will be held at our purposely-designed professional kitchen class room on Sapper Street in Valletta, conveniently close to the nearby open-air public car park.

Our modular classroom has been created to morph effortlessly between technical and theory exercises, with plenty of space for you to work, cook and learn. Designed for up to 12 students and a lecturer at a time, our classroom is also home to the latest cooking equipment – although it still feels like a comfortable home kitchen.

We look forward to welcoming you!

Bookings Now Open!

What's included?

  • Food & Drink
  • Use of Equipment

65 4 hours over 1 Session