Los Altos, Calif. – Bold Food Classes, teaching the science of cooking and modernist techniques, explore the fun and creative side of modernist cuisine and make complex techniques accessible to home cooks and curious foodies. Founder and instructor Muffie Fulton draws from a scientific background and a lifelong passion for food to bring a playful, low-key approach to her small-group classes.

Bold Food offers a rotating schedule of cooking classes that employ modernist techniques and offer access to equipment and supplies that the average home cook doesn’t have. These hands-on cooking classes are held in a well-equipped private garage, which Fulton affectionately calls her “gitchen.” To maintain an intimate experience, each class accommodates no more than 14 people. Classes last four hours and include a meal at the conclusion of the class ($165 per person).

The schedule for 2017 follows:
The Modern Burger: The Best Burger You’ve Ever Had
Saturday, May 20, June 3, July 8, July 29| 1 – 5 p.m. 
Saturday, September 23 and December 2| 11 a.m. – 3 p.m. 
In Bold Food’s most popular class, students of all abilities have an opportunity to learn about the science of cooking as they grind the meat for their burgers, make their own hamburger buns, create perfectly melted cheese using sodium citrate, fry potatoes using two different methods, and make ice cream using liquid nitrogen.

Modernist Techniques 
Saturday, May 6 | 1 – 5 p.m. 
Saturday, August 12 and October 28 | 11 a.m. – 3 p.m. 
Learn how to cook meat and vegetables via sous vide, make perfectly textured sauces and gels using hydrocolloids, and make pickles and flavor infused vegetables using vacuum technology. Students will use a chamber vacuum sealer, a CVap oven, a Thermomix and other modernist equipment.

More Modernist Techniques 
Saturday, June 17 | 1 – 5 p.m. 
Saturday, August 26 and November 18| 11 a.m. – 3 p.m. 
This class explores modernist cuisine in greater depth. Students learn about transglutaminase, soft gels, foams, airs, films, and fluid gels, as well as increase their experience with immersion circulators, the chamber vacuum sealer, the smoking gun, a CVap oven, a Thermomix and other modernist equipment.

The Modern Vegan
Saturday, May 20 and July 29 | 1 – 5 p.m. 
Saturday, September 9 and November 4 | 11 a.m. – 3 p.m. 
Modernist techniques are well suited to vegan cooking. Seaweed and vegetable extracts can replace dairy and eggs as thickeners; sous vide is a perfect way to cook vegetables, grains, and infusions; smoking, fermenting and brining can add new flavors and umami to dishes; and dehydration and hydrocolloids can create textures not otherwise possible in vegan cooking. This class explores the use of all of these techniques to create dinner-party-worthy dishes.

Register for classes at www.boldfoodco.com.

ABOUT BOLD FOOD
Bold Food is a San Francisco Bay Area-based company that teaches the science of cooking and organizes food-focused travel tours. Bold Food Classes explore the fun and creative side of modernist cuisine and make complex techniques accessible to home cooks and curious foodies. Bold Food Tours offer curated travel experiences that explore culture through the lens of food and offer unparalleled access to the world’s most sought-after restaurants.

Bold Food was founded in 2015 by Muffie Fulton, an obsessive foodie and former neuroscientist. Fulton’s deep scientific knowledge underlies a playful, low-key approach to modernist cooking, and she uses her well-honed organizational skills and extensive travel experience to create intimate, once-in-a-lifetime food adventures. For more information, visit www.boldfoodco.com or follow Bold Food on Facebook and Instagram.