French Academy of Blue Ribbons promotes "Molecular Cuisine" course: Liquid nitrogen ice cream becomes a hit
Recently, the French Academy of Le Cordon Bleu announced the launch of a new "molecular cuisine" course, in which liquid nitrogen ice cream production has become the most popular hot content. This innovative course has quickly attracted the attention of food lovers and professionals around the world and has become one of the hot topics on social media in the past 10 days.
Molecular Gastronomy is a modern cooking technology that combines scientific principles with culinary art. By changing the physical or chemical state of ingredients, it creates a taste and visual experience that subverts traditional. The courses launched by French Blue Belt cover the complete content from basic theory to practical operations, attracting a large number of students to sign up.
| Topic keywords | Searches (10,000 times) | Social media discussions (lists) | Popular Platforms |
|---|---|---|---|
| Molecular cuisine | 45.6 | 123,000 | Instagram, Weibo |
| Liquid nitrogen ice cream | 38.2 | 98,000 | TikTok, YouTube |
| New French Blue Belt Course | 28.7 | 75,000 | Twitter, Little Red Book |
It can be seen from the data that the search volume and discussion volume of "molecular cuisine" and "liquid nitrogen ice cream" have both shown explosive growth, especially demonstration videos on short video platforms, which further promote this trend.
The French Blue Bleu Molecular Cuisine course not only teaches the production of liquid nitrogen ice cream, but also includes the following core content:
Among them, liquid nitrogen ice cream has become a popular tag on social media because of its ornamental production process. Through the course, students can complete the entire process from mixing raw materials to finished products within 3 minutes, and the finished products have a delicate taste without ice crystals.
Students participating in the first course said that molecular cooking technology not only improves cooking efficiency, but also broadens creative boundaries. A student from Japan shared: "Liquid nitrogen ice cream doubled the traffic of my dessert shop, and customers especially like to see the production process."
Experts in the catering industry believe that this move by Blue Ribbon Academy will accelerate the popularization of molecular cuisine. The following are related industry trends in the past 10 days:
| event | Range of impact | Key data |
|---|---|---|
| High-end restaurants introduce molecular cuisine menu | 50+ cities around the world | Order volume increased by 30% |
| Sales volume growth of household molecular cooking tools | E-commerce platform | Liquid nitrogen tank sales increased by 200% year-on-year |
As the course continues to ferment, the French Academy of Blue Ribbon plans to add an online teaching module before the end of the year to meet the needs of students who cannot visit the campus in person. The trend of molecular cuisine may become one of the important trends in the catering industry in the future.
Whether professional chefs or amateurs, this collision of science and food is redefining the possibility of "delicious".
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