Innovative Culinary Methods of the 21st Century

Along with the development of technologies come the advancements in cooking techniques. Nowadays, cooking is not just simply using a pan with fire or roasting in the oven anymore. Chefs around the globe have been tirelessly incorporating new and interesting cooking methods into the world of cooking. In the 21st century, food has become culinary art. 

As part of a degree in Culinary Arts at B.H.M.S. Culinary Academy students can learn and practice the classic cooking techniques, as well as get introduced to some of the most innovative methods, such as Sous-Vide, Food Smoking and Molecular Cuisine. During the final 3rd year of the program students participate in three fascinating workshops lead by Chef Jonas Frei, who is known as “the magician of modernist cuisine”. The workshops allow students to have contact with advanced and modern cooking methods while receiving a hands-on training as demonstrated below:

Workshop - Molecular Gastronomy

Molecular cuisine is a cooking method with a scientific touch. This method deals with chemistry of cooking ingredients and how they are transformed when in contact with other substances. 

Workshop Molecular Gastronomy at B.H.M.S. LucerneWorkshop - Food Smoking Techniques

Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.

Workshop Food Smoking Techniques at B.H.M.S. LucerneWorkshop - Sous Vide Cooking

Sous-vide is a method of cooking in which food is placed in a plastic pouch or a glass jar and then placed in a water bath or steam environment for longer than normal cooking times at an accurately regulated temperature.

Workshop Sous Vide Cooking at B.H.M.S. Lucerne

As our Culinary program leader, Mr.Shaun Leonard, says: “The Chef of today needs to possess many attributes and skills. It is not sufficient anymore in the international competitive environment to just create great food in a cost effective way. Instead chefs also need to be able to create, inspire, manage, lead and support their team.”

A Culinary Degree at B.H.M.S. encompasses a comprehensive range of topics, both academically and practically. “The B.H.M.S. Culinary Arts program embodies exactly these qualities allowing us to develop competent professionals, ready for the challenges they face in the industry today and in the future. We teach state-of-the-art technical skills and transferable advanced business and management skills to enable students to work at the highest professional levels”, according to Mr. Shaun Leonard.

If cooking is your lifelong passion and you would like to develop your business and entrepreneurial mindset, a Culinary Degree at B.H.M.S. is the first step for you to pursue an exciting career full of possibilities which will enable you to express your creativity and yourself as a person.

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