An old chefs saying, “you eat with your eyes first” has never rung more true than in today’s modern cuisine. Now more than ever, the plating styling of food is as important, if not more, than its flavors. That’s why we’ve devised our Contemporary Dessert Presentation program, dedicated solely to teach you how to make your food beautifully visually presented so it looks just as good as it tastes. In this course, students explore the science behind some molecular gastronomy techniques like spherefication, gelification and emulsification. Other lessons include learning how to make a memorable impression through your plating as well as designing a dessert buffet, from the food to the decorations.