b'MSK Training & Development for ChefsBespoke DemonstrationsFor a more bespoke experience, the content of our demonstration days can be tailored specifically to the needs of you and your team. They can be delivered in our demonstration kitchen or on-site if required. Please give us a ring to discuss your requirements.Product SupportWe are always happy to support our customers with technical queries about any of our products.Just call our main number 01246 412211 or send us an email at sales@msk-ingredients.com. Menu DevelopmentBook time with our chef development team for ideas and inspiration to help you design, develop and refine your next seasons menu. Professional Development for ChefsMSK offers a wide range of professional development for ourProduct Developmentcustomers, whether youre a chef, a baker, a mixologist or a keenAccess to our expertise and extensive product range (and beyond) foodie. to enable you to test out practical and cost-effective solutions for Our development chefs, Vicky Endersen and Rupert Rowley, havenew concepts and product ideas.years of experience at the highest level of the industry, working with the finest natural and modern ingredients.Their role at MSK is to help our customers create amazing food and drink with flairGift Vouchersand precision. A days professional development makes a great present.Whether youre looking for a practical demonstration, or help with menu development, or something completely new, Vicky and Rupert have the expertise to help you.Expert Demonstration DaysFor a practical demonstration of modern cooking techniques and ingredients, our demonstration days cover the fundamentals of gelling, thickening, whipping and foaming, and address the challenges of free-from dining, along with an introduction to the use of liquid nitrogen. These are the sorts of topics we cover on our training days: Gelling: modern gelling agents and alternatives to gelatine which give superior performance in a range of different applicationsThickening: controlling viscosityWhipping & Foaming: creating and stabilising foams of varying texturesStabilisation & Emulsification: silky smooth ice creams and sorbetsSpherification and Reverse SpherificationNew approaches to Plant-Based and Egg-Free cookingRecipes and follow-up technical supportWe run scheduled development days throughout the year which individuals and groups are welcome to attend.Places can be booked on our website. Email us: sales@msk-ingredients.com 5'