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Science & Nature

Introduction to Molecular Gastronomy - Chemistry in the Kitchen

In this three day cooking class, students will learn about culinary arts on a molecular level while in a scientific state of mind.
Jay Ralph
93 total reviews for this teacher
85 reviews for this class
Completed by 330 learners
  There are no upcoming classes.
55 minutes
per class
3x per week
over 1 week
year olds
learners per class
per learner - per class

How does a "Multi-Day" course work?

Meets multiple times at scheduled times
Live video chats, recorded and monitored for safety and quality
Discussions via classroom forum and private messages with the teacher
Great for engaging projects and interacting with diverse classmates from other states and countries

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Class Experience

1. Students will learn how ingredients react physically and chemically to each other on a molecular level in a culinary/kitchen setting.
2. Learning goals include the knowledge of, as well as how to use, an ingredient.
3. Increased confidence within the kitchen. Eventually, young cooks will accurately predict how ingredients will interact to each other.
I hold a degree in Culinary Arts from Johnson & Wales University, with over twenty years experience in restaurant and catering kitchens. I have worked as a Chef, Sous-Chef, Ice Carver, and a Culinary Educator. I've cooked over one million meals during my career, some for royalty others for celebrities. Now, I'm ready to share my knowledge with your child!
Homework will include completing the dish we started in class, posting a picture of the results in the classroom, and cleaning the kitchen.
 1 file available upon enrollment
All educational materials (text and illustrations) will be provided by the chef/instructor. Food ingredients and Tools required are listed the welcome post. Here is a written ingredient and measurement list for each of the upcoming classes. If yeast is unobtainable due to the current pandemic, fear not, alternate waffle recipes are listed below. ------------------------------------------------------------------------------------ Day One: Soufflé yields: 6-8 cups 5 large egg whites 1/2 teaspoon Cream of Tartar 1/8 teaspoon salt 3 Tablespoons unsalted Butter + extra 1 Tablespoon butter 2 Tablespoons All Purpose Flour 1 cup heavy cream 1/3 cup sugar + extra 1/4 cup sugar 4 large egg yolks 1 Tablespoon vanilla extract ----------------------------------------------------------------------------------- Day Two: Chocolate Pudding yield: about 2 cups 1 3/4 cup milk 1/2 cup sugar 2 oz or 1/4-1/3 cups unsweetened chocolate 1/8 teaspoon salt 3 Tablespoons cornstarch 1/4 cup milk 1 teaspoon vanilla extract -------------------------------------------------------------------------------- Day Three: Yeast Waffles 1 3/4 cups WARM milk 1/2 cup MELTED butter 2 teaspoons sugar 1 teaspoon salt 1 Tablespoon or 1 packet of instant yeast 2 large eggs, brought to room temperature 2 1/2 cups All Purpose Flour -or- -or- -or- Regular Waffles 1 3/4 cups All Purpose Flour 1 Tablespoon baking powder 1 Tablespoon sugar 1/2 teaspoon salt 3 large eggs 1/4 cup or 1/2 stick of MELTED butter 1 1/2 cups milk -or- -or- -or- Buttermilk Waffles 1 3/4 cups All Purpose Flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1 Tablespoon sugar 1/2 teaspoon salt 3 large eggs 1/4 cup or 1/2 stick of MELTED butter 1 1/2 cup BUTTERMILK ---------------------------------------------------------------------------------- Please let me know if any ingredient substitutions are required. Thank you.
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Learner progress is assessed through discussion with the student, and their own honest evaluation of their final products.
There is no guarantee that the final product will be perfect. The goal is the knowledge of what occurred during the cooking process. Some soufflés fall, and some people just don't like yeast waffles.
2 hours 45 minutes per week in class, and an estimated 1 - 2 hours per week outside of class.
Safety Warning: Learner should have ADULT SUPERVISION at all times. We will be working with HEAT while cooking.

Allergic/Health Warning: Eggs! We will be cracking eggs with our hands. Wash hands frequently.

Food substitutions are absolutely allowed and encouraged. Please notify me of any gastro-specific issues with any and all ingredients.
The Joy Of Cooking has been, and continues to be, my go-to cookbook for 30 years.
Cooking for Geeks by Jeff Potter.


Jay RalphCooking!
93 total reviews
91 completed classes

About Me

I teach Culinary Classes for Kids!
My background is in Culinary Arts!
My philosophy is this: Eat well, live well!
I cook with my daughter as much as possible!
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