note by note training catalog - la cuisine note à noteart of cooking machines: discover modern...

Note by note trainingCatalog

la cuisine note à note

Note by note cooking class

Note by note cooking is a new concept of cooking that uses only pure compounds to create dishes. Usually these compounds are present in our everyday life foods but they are all mixed together. It is impossible to master perfectly the different aspects of a dish (taste, odor, consistency, color) because they are intrinsic characteristics of the product .

Thanks to its particular approach to food, Note by note cooking allows to unlock tastes and textures beyond the reach of conventional cooking. Using pure notes allows to create any taste possible on earth. A chef who uses pure compounds is like a painter who would have the three primary colors. Possibilities are endless.

To develop note by note cooking, Iqemusu founder Michael Pontif and Note by Note chef Sasa Hazic organise formations and consultations to anybody who wants to learn more about note by note cooking. This catalog displays the result of our work and researches for the past years and will always be updated with the last recipes, techniques and products.

For each theme, a lesson has been conscientiously made taking into account the background and profile of our students: Chefs. Explanations will be given by Michael Pontif, while Sasa Hasic will cook one or several recipes to put directly in application the new techniques. All the recipes will be given on paper at the end with a summary of every important theoric aspect .

At the end of this formation, you will be able to: - Master the creation of taste with note by note cooking - Master the creation of new consistencies to integrate any taste inside - Use modern machines to improve the quality of taste and consistencies - Understand how food is composed to perfect your technique even with traditionnal food - Think food differently and create better dishes with sensory experiences

Michael Pontif - CEO

[email protected]

+33 6 79 70 6 29

Note by note cooking classFrom one week to four weeks

Iqemusu43b rue de la république76490 Rives en seinewww.iqemusu.com

Contact

Summary

Art of Scent

Introduction to note by note cooking: Discovery of the notes and utilisation in recipes.Note by note mixology: Usage of note by note in cocktails and drinks in general.

Art of consistencies

Foams: Learn how to master the physics of foams to create a whole new pallet of textures.Encapsulation: Encapsulate the flavors to master the release of the taste and play on textures.Emulsions: Create sauces and liquids with perfect mouthfeel.Cryotextures: Use an extreme cold to reach new possibilities of textures, structures and shapes.Gels and Thickeners: Master any consistency thanks to hydrocolloids.

Art of taste

Sensory dining experience: Trigger the brain thanks to note by note cooking.Sugars and Acids: Master the acidity and the sweetness of a dish with new equipments, products and techniques.

Art of cooking

Machines: Discover modern machines to improve the quality of cooking and to improve some time-consuming preparationsSous-Vide cooking: Learn to cook perfectly any protein-based food and to integrate note by note cooking in traditional cuisine.

Note by note cooking contains a lot of topics to teach. Depending on the time you want to allow to each topic, you can choose beginner lessons with basic knowledges and one or two recipes to understand the principles, or advance lessons with more techniques, textures and tastes if you wish to go further.

Educational content

1st day: Note by note cooking theoryMorning: Theory about composition of food, science of tasteAfternoon: How to implement note by note cooking

2nd day: Art of consistenciesMorning: Avant-garde techniques/CryotexturesAfternoon: Foams/Emulsions

3rd day: Art of TasteMorning: Sugars/Acids/Trigeminal sensationsAfternoon: Sensory lesson - How to change the flavour of a dish with only external factors

4th day: Art of scentMorning: Discovery of pure olfactive notes and application in different f ields (note by note, oenology, mixology)Afternoon: Creation of innovative tastes thanks to note by note cooking

5th day: CookingMorning: Imagination of note by note dish from scratchAfternoon: Realisation of the note by note dish and degustation

Note by note cooking classFor one week

Objectives: At the end of this formation, you will be able to understand food on a microscopic scale and master note by note cooking for a multisensory experience.

Public: Culinary school students, Chefs

Required: Open-mind and curiosity

Pedagogic supports:- Presentations with infographics- Practice with olfactive notes- Tasting- Formulation of new tastes- Design of multisensory dishes

Speakers:Michael Pontif: ScientistSasa Hasic: Note by note chef

Modalities:Length: 5 days


Educational content

Theory of flavour and olfactory systemDiscovery of notes, smell trainingHow to use scent in cookingCreation of personnalized fragrances and dishes

Integration of the notes in recipes: - In a broth - In a main dish - In a dessert - In an apetizer - In an amuse bouche - In chocolate

With different techniques: - Emulsion - Foams - Ice creams - Marinade...

Implementation of note by note in your own cuisine.

Art of scentIntroduction to Note by Note cooking

Objectives: At the end of this formation, you will be able to understand how the food is composed to master the taste of dishes.

Public: Chefs / Students

Required: Curiosity

Pedagogic supports: -Infographics-Manipulation-Written explanations

Speakers: Michael Pontif - ScientistSasa Hasic - Note by note chef

Modalities:Length: 3h min


Educational content

History about smellTheory of olfactive systemHow do we perceive the flavour ?Basic scientif ic knowledgesTheory about evaporation of olfactive notes

Applications: Unique and personnalized cocktails Perfect composition and pairing Wine tasting improvement Infusion cocktails Note by note fragrance Use of scent to enhance the cocktail experience Taste concentration with rotatory evaporator High speed filtration Powdered coktails Viscosity in cocktails Emulsif ied cocktails Encapsulation Cryodiffused cocktail Regulation of sweetness and acidity

Usage: Dosage of notes Temperatures

Material: Rotatory evaporator, infusion glass, buchner, basic cocktail material, centrifuge

Art of scentNote by note mixology

Objectives: At the end of this formation, you will know the principles of scent composition and be able to master the creation of inventive coktails and drinks. You will also improve your aptitudes to wine tasting.


Required: Curiosity





Educational content

Theory about sensesTheory about flavour perceptionHow to change the flavour of a dish with external sensationsFlavour of colourFlavour of environnementMenu engineering focusing on tastes, textures, colours, aromas and temperaturesVisual incongruity and plating

Applications: Creation of an added value to a menu

Material: Thermomix, perforated spoon, blender, whisk, magnetic stir plate, dehydrator, liquid nitrogen, syphon

Art of tasteSensory dining experience

Objectives: At the end of this formation, you will be able to change the way to perceive food in order to enlarge the f ield of creation possibilities.


Required: Curiosity





Educational content

Theory of taste and receptorsHow does sugar and acidity worksDifferent types of acids and sugars

Sugar: - Saccharose/Fructose/Glucose - Measuring sugar - What kind of sugar for what application

Acidity: - Lactic/Citric/Malic/Acetic/Tartric/Phosphoric acids - Measuring acidity - Effects of acidity on textures - How to reduce the acidity of a dish - Creation of an effervescent effect thanks to acidity - Playing with colors and acidity

Tools: Reflectometer, pHmeter, thermomix, blender, vacuum machine

Art of tasteSugars and Acids

Objectives: At the end of this formation, you will know how the food is composed and be able to master the sweetness and acidity of a dish perfectly.


Required: Curiosity





Educational content

History and technological applicationsEncapsulations in conventionnal foodTheory and basic scientif ic knowledgesProducts - Origins and important informationsPractical informations (pH, temperature, length)

Applications: Encapsulation of flavours Creation of aftertaste Bursting effect Encapsulation of notes

Types of encapsulation: Cryo-encapsulation Normal spherif ication Reverse spherif ication

Material: plastic container, perforated spoon (big and small), alginate, calcium chloride, 4 types of syringes

Objectives: At the end of this formation, you will know the principles of spherif ication and be able to use them in different contexts for different applications.


Required: Curiosity





Art of consistenciesEncapsulation

Educational content

History about emulsionEmulsions in conventional cookingTheory and basic scientif ic knowledgesProducts used for emulsions - Origins and explanations about their ways of action

Applications: Integration of fat with water Creamy texture Smooth liquid Soups Juices Broth Types of emulsions: Oil in water Water in oil Nano emulsions

Stabilisation of emulsions

Material: measuring jar, magnetic stir plate, blender, siphon, thermomix, nanoemulsif icator

Art of consistenciesEmulsions

Objectives: At the end of this formation, you will know the principles of emulsions and master the different emulsions in order to use them in different contexts for different applications.


Reqcuired: Curiosity





Educational content

History about foamsWhere do we find f ind foams in conventional cookingTheory and basic scientif ic knowledgesProducts used for foams - Origins and explanations about their ways of action.

Applications: Light foams Volatile foams Hard foams Encapsulation with foams

Types of foams: Egg foams Creamy foams Soft foams Crispy foams Gelatin foams Stable bubbles Avant-garde strutures designed with bubbles Modernist foams

Material: Blender, whisk, pump, vaccum chamber, siphon

Art of consistenciesFoams

Objectives: At the end of this formation, you will know the principles of foams and master many types of foams to use them in different contexts for different applications


Required: Curiosity





Educational content

History of liquid nitrogenTheory and basic scientif ic knowledges

Applications: Cryo-cooking Stable foams Cryo-poaching Note by note ice creams and sorbets Note by note snow

Material: liquid nitrogen, kitchenaid

Art of consistenciesCryotextures

Objectives: At the end of this formation, you will be able to master the use of cold to create innovative textures.


Required: Curiosity





Educational content

History about gels and thickenersGels and thickeners in convetional cookingTheory and basic scientif ic knowledges

Products: guar gum, locust bean gum, high acyl and low acyl gellan, kappa and iota carraghenan, agarose, pectin, instagel.Origins and explanations about their ways of action.Activation temperatures / Melting temperaturesHydratationSynergy between different gel agents

Applications: Hard gels Smooth gels Shiny gels Flavour release Transglutaminase

Types of gels: Jam and jellies Melting gels Alcoholic gels Pineapple effect

Material: silicon tubes, siphon, molds, blender, heater

Art of consistenciesGels and thickeners

Objectives: At the end of this formation, you will know the different caracteristic of every gels and thickeners and be able to formulate the right combination for the application you have in mind.


Reqcuired: Curiosity





Educational content

History about sous-vide cookingTheory of meat constitution and proteinsBasic scientif ic knowledgesTaste theory about evaporation of olfactive notes during cooking

Applications: Juicy meat Tender and tasty f ish Note by note marinade Perfectly cooked vegetables

Usage: Temperatures and time of cooking

Material: Thermocirculator, 20L water bath, sous vide machine, plastic bags.

Art of cookingSous-vide cooking

Objectives: At the end of this formation, you will know the principles of sous-vide cooking and be able to cook perfectly all kind of foods: meat, f ish, vegetables...


Required: Curiosity





Educational content

How to use all the machines listed below:

Roatory evaporatorBuchnerDehydratorReflectometerPh-MeterCooling centrifugeAnti-griddleImmersion circulator for sous vide cookingPacojetThermomixMagnetic stirrer with heaterSmokerFreeze drierUltrasonic bathNanoemulsif igator

Art of cookingMachines

Objectives: At the end of this formation, you will know every high technology machine available today to improve your way of cooking


Required: Curiosity





List of products

500g Albumin (high foaming)300g Xanthan gum200g Iota Carragenan100g Kappa Caragenan200g Gellan (High Acyl)20g Gellan (Low Acyl)50g Methylcellulose10g Carboxymethylcellulose (cmc)30g Sodium Alginate30g Calcium Lactate30g Glucose30g Bloom gelatin (160 powder)20g Transglutaminase30g Agar agar1kg Tapioca maltodextrin (for dry)30g Soya lecithin100g Kuzu root starch50g Instagel500g Potato Starch500g Corn Flour20g Citras (Adria)20g Locust Bean Gum100g Isomalt

50g Milk Powder5g Orange colorant5g Kiwi green colorant5g Kiwi green colorant (fat soluble)5g Brown colorant5g White colorant10L Deionized water20g Pectin30ml Phosphoric Acid5g Citric Acid30 ml Lactic Acid5g Malic Acid5g Apple acid5g Polyphenols5g Potassium citrate4g Mono-diglyrerin5g Sodium Hexametaphosphate300g Fructose or Dextrose1kg Saccharose200g Glucose Liquid150g Pro-sorbet200g Icing SugarIqemusu set of notes

List of material

1 Steam Oven1 Calculator1 Kitchen Aid1 Thermomix1 Blast Chiller2 Induction Cooktops1 Microwave1 Pacojet1 Hand Immersion blender with whisk attachement1 Juicer2 Dehydrators2 Perforated spoons1 Magnetic stirrer1 Centrifuge1 Pump for vacuum and blowing2 Fine mesh sieves4 Silicon/Pad 15x15cm2 Silicon/Pad 30x30cm2 Immersion circulators1 Polycarbonate container 30L for water bath1 Polycarbonate container 20L for water baths10 Plastic syringes 35cc10 Plastic syringe 60cc1 pH-meter3 Measuring cups1 Culinary piston

200pcs Disposable pastry bags200pcs Lab paper for f iltration4 Squeezing bottles (500mL)2 Squeezing bottle (300mL)2 Hand blender Whisks1 High precision scale 0g-600g (+/- 0,01g)1 High precision scale 0g-2000g (+/- 0,1g)3 Measuring Jug2 pcs Paper Towel10 Big Paper cups2 Silicon spatulas2 Silk pads2 baking papers1 Thermometer5 Pipping Tip100pcs Plastic pipette disposable 40mL100pcs Plastic pipette disposable 80mL2 grater2 Icing knives2 Chef knives1 Double headed stainless steel fruit digging spoon2 Different Silicon molds3 Different Hemisphere molds3 Silicon sphere molds4 Polycarbonate chocolate molds2 silicon tubes 90cm

la cuisine note à note

Michael Pontif, Scientist

Michael Pontif gratuaded from the prestigious engineering French school Chimie ParisTech. To obtain this master degree, he got trained about chemistry and physics for 5 years, gaining fundamental knowledges that allows him now to understand any transformation in cooking. He also did academic ressearch on food science in the best canadian university, McGill university in Montreal, where he worked on creating edible f ilms to increase the shelf life of food products.

During his engineering studies, he met Hervé This, from whom he had long been educated thanks to his books and online courses. The father of molecular gastronomy told him about his latest invention: note by note cooking. This new cuisine was completely in line with Michael Pontif ’s philosophy and his idea of food. He decided then to create a range of pure gustative notes in the world: this was the beginning of Iqemusu and the development of note by note cooking on a large scale.

Chef Sasa Hasic is a young talented chef with a twist : he knows his science. Explorer and chef, he composes new tastes thanks to note by note and finds his inspiration in art . Restaurant Senses in Warsaw was his last stop where he worked as a sensory chef, before becoming a team member of the Iqemusu proiect .

While working in haute cuisine restaurants, chef Sasa has begun working on a aspects involved in sensory perception through science and cooking with the Department of Neurology at the Faculty of Medicine in Croatia. He started to work on neurogastronomy with chefs and scientists, which soon led to a series of workshops and presentations. Gastronomy consulting, implementation of modern technology in haute cuisine, menu engineering and molecular gastronomy are an integral part of Sasa’s expertise.

Sasa Hasic, Note by note chef

Speakers

Société Iqemusu43 bis Rue de la république76490 Rive En Seine, France

Michael Pontif+33 (0) 6 79 70 66 [email protected]

note by note training catalog - la cuisine note à noteart of cooking machines: discover modern...

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