Culinary Science
In Culinary Science with top chef Philip Meeker, you’ll learn how science and the art of cooking come together to create amazing dishes.The class covers the fundamentals of various cutting-edge culinary science techniques and how they are used in a professional kitchen. Along with working on different techniques, you’ll also learn why these techniques work so that you can build the understanding and confidence to engage in exciting kitchen projects outside the curriculum of the program.
Start Date
September 12th
Week-day
Mondays
Program Length
8 Weekly Sessions
Min/Max Students
6-12
Pricing
$275
Instructor
Philip Meeker was classically trained in French cuisine at l’Ecole Superieur de Cuisine Francais Gregoire-Ferrandi in Paris. While living in France, he worked in a boulangerie, a patisserie, and the two-star Michelin restaurant Alain Senderens. For the past seven years, he has worked at various restaurants In Atlanta that specialize in French, Greek, Latin, and New American Cuisine. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program and designed the restaurant’s edible organic garden.
In 2014, left the restaurant industry and began working as a food educator, consulting directly with people interested in learning about and eating delicious, nourishing cuisine that supports a holistic lifestyle. Because of his years in the restaurant industry, he is lucky to have close relationships with many farmers and local specialty food purveyors.
When he is not working with companies and private clients, Philip donates his time to various charitable causes, including working with edible school gardens and consulting for nonprofits.