Chemical engineering is a challenging field to explain to first-year students. Food production processes are a safe and accessible way to introduce the students to basic engineering concepts. Modernist cuisine -- using scientific methods and engineering techniques to enhance classical cooking -- was used as a hook to capture the attention of first-year engineering students and introduce them to chemical engineering. Using the science and engineering to create modernist cuisine novelties in the classroom is an exciting way to introduce students to chemical engineering. The module described in this paper, called Films, Foams and Spheres, introduces students to novel ways of manipulating foods to create modernist cuisine -- that is, using scientific methods and engineering principles to improve and enrich the way food is prepared.