All Cooking is Science. There are Scientific Principles behind everything that happens in a kitchen. Molecular Gastronomy is a Field of Study that investigates the chemical & Physical reactions & transformations which occur during the cooking process. As part of their sharing knowledge concept, Brand CAI has organized a workshop on sous vide Cooking & Molecular Gastronomy was held on Friday , 11th May 2018 at their State of the Art Kitchen. All the equipment & Material worth of Rs.10 Lacks has been brought to educate the post graduate Students in Culinary Arts. The management has not restricted the learning only to its Students but has even Invited the Chef Instructors of Various Hotel Management & Culinary Colleges & also the Chefs from the five star Hotels in showing Knowledge. Chef Akshay Kulkarni, Head of the dept., Brand CAI who has taken professional training in the field by attending Work shops & on his own Research &Development and Chef Vamshi Krishna 2013-2006 Class, learned under professional chefs from EL-buli will be conducting the work shop .