Online streaming training in English.
Learn remotely the existing culinary techniques of the ‘Foams, sodas and techniques with the whipping siphon’ with this course taught by Chef Martin Lippo and his team from the lab Vakuum in Barcelona. The course is intended for professionals chefs, pastry chefs and mixologists, but also amateurs.
This Master in Foams, sodas and techniques with whipping siphon is structured so that each week you can do your own tests of the recipes and put into practice the theory that you have learned during the live training of every Monday and Wednesday.
At the end of each live session, recipes will be discussed and questions and answers about the theory will be given.
The live classes will be recorded and will be available with the rest of the course content for 8 months so that you can access them if you wish.
The specific didactic material of each session will be sent to you, before each new live class.
Session 0 (27 January 2022):
First sending of the theoretical book.
Session 1 (1 February 2022, from 10.00h to 13.00h GMT+1) includes a 15 minute break:
History of foams
Types of siphons
How to use the siphon
Types and families of foams
The different textures
Foams with gelatine
Foams with fat
Recipes session 1:
Session 2 (3 February 2022, from 10.00h to 13.00h GMT+1) includes a 15 minute break:
Tools for hot foam processing
The bain Marie and the thermal circulator
Cold foams with egg white or lightened with egg white
Hot foams with egg white
Hot and cold starchy foams
Recipes session 2:
Session 3 (7 February 2022, from 10.00h to 13.00h GMT+1) includes a 15 minute break:
Foams with texturizers
Iota, xanthan gum, glyce, lecithin, agar, sucro
Foams with mixtures
The decorating nozzles
Recipes session 3:
Session 4 (9 February 2022, from 10.00h to 13.00h GMT+1) includes a 15 minute break:
Foams for frying
On a griddle or frying pan
Show cooking with whipping siphons
The souflair and aireado technique
Souflair in Green-Vac, in jars, directly siphoned
Recipes session 4:
Session 5 (14 February 2022, from 10.00h to 13.00h GMT+1) includes a 15 minute break:
The soda siphon
‘Twist and shake’ for bartenders
Sodas in the whipping siphon
Effervescent carbonated fruits
Recipes session 5:
Quick infusions and marinades under pressure
Rapid infusion accessories
The total price of the course is € 490 * (VAT included)
Add the product to your shopping cart and complete the reservation through the registration form and payment.
Available payment methods: credit card, debit card, ordinary bank transfer or BIZUM.
To make the payment by bank transfer, keep in mind that the place will be confirmed when the transfer is made effective in our bank. This operation can take between 2 and 7 days (sometimes more) depending on the banks and the countries. Once the transfer is effective, you will receive an email with the confirmation from Vakuum with your reserved place and the first information.
The reservation of places will be active until 3 days before the start of the course or until the maximum quota is reached.
Computer device (computer, tablet, etc)
ISI Gourmet Whip foam siphon
Siphon for soda ISI
Green-Vac bucket for external vacuum