{"product_id":"the-science-session","title":"The Science Session","description":"\u003cp\u003eThe kitchen as a laboratory — what actually happens when food meets heat, acid, fat, and salt.\u003c\/p\u003e\n\n\u003cp\u003eMarian spent time in Heston Blumenthal's development kitchen, where the question was never what to cook but why it worked. This session applies that thinking to techniques you already use. The Maillard reaction, emulsification, osmosis, denaturation — the underlying science of cooking, explained through dishes you eat rather than diagrams you study.\u003c\/p\u003e\n\n\u003cp\u003eThis is not molecular gastronomy for its own sake. It is a clear understanding of why your steak goes dry, why your hollandaise breaks, and how to stop both from happening again.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat you'll learn\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe Maillard reaction in practice: why browning at the right temperature is categorically different from browning at the wrong one\u003c\/li\u003e\n\u003cli\u003eEmulsification: building and stabilising sauces that hold without breaking under heat or time\u003c\/li\u003e\n\u003cli\u003eSalt and time: why salting in advance changes texture and structure, not just flavour\u003c\/li\u003e\n\u003cli\u003eTemperature precision: what cooking sous vide reveals about protein and how that applies to every other method\u003c\/li\u003e\n\u003cli\u003eAcidity as a tool — how lemon, wine, and vinegar change the physical behaviour of ingredients\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eSession details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\n\u003cstrong\u003eDuration:\u003c\/strong\u003e 3.5 hours\u003cbr\u003e\n\u003cstrong\u003eGroup size:\u003c\/strong\u003e Maximum 4 guests\u003cbr\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Aroleid Restaurant kitchen, Zermatt\u003cbr\u003e\n\u003cstrong\u003eIncludes:\u003c\/strong\u003e All equipment and ingredients, printed science notes to take home, full tasting throughout, Alpine chocolate pairing\u003cbr\u003e\n\u003cstrong\u003ePrerequisites:\u003c\/strong\u003e None. No prior knowledge of science or cooking is assumed — curiosity is sufficient.\n\u003c\/p\u003e\n\n\u003cp\u003eThe session connects directly to the Science in Cooking series on private-chef.ch. If you have read it, this is where it becomes tangible. If you have not, this is the better starting point.\u003c\/p\u003e\n\n\u003cp\u003eThis product may be eligible for a deposit payment.\u003c\/p\u003e","brand":"The Private Chef","offers":[{"title":"Cook \u0026 Dine (per person)","offer_id":57145984582007,"sku":"CLASS-SCI-COOK-DINE","price":225.0,"currency_code":"CHF","in_stock":true},{"title":"Cook \u0026 Host — Cooking Participant (per person)","offer_id":57145984614775,"sku":"CLASS-SCI-COOK-HOST","price":225.0,"currency_code":"CHF","in_stock":true},{"title":"Watch \u0026 Dine (per person)","offer_id":57145984647543,"sku":"CLASS-SCI-WATCH-DINE","price":115.0,"currency_code":"CHF","in_stock":true}],"url":"https:\/\/private-chef.ch\/products\/the-science-session","provider":"The Private Chef","version":"1.0","type":"link"}