Who is this for?
Anyone looking to design a remarkable and unforgettable dining experience or anyone looking at redesigning their menu and service environment.
Why should I take part?
The field of Gastrophysics is paving the way for the future of dining experiences and menu design. We are not only looking at how food is being put together on the plate but also how each step on the sensory journey comes together to create the dining experience. Josef Youssef is the mastermind and Chef Patron of Kitchen Theory. He has worked with Professor Charles Spence, University of Oxford, exploring the sensory experiences of food. Through experiencing a once-in-a-lifetime dining experience made up of extraordinary food concepts delivered in a way that can only be described as an excellent performance of ‘Art-Meets-Food’, you will see first-hand how small changes in your food presentation, service, atmosphere etc. can have major influences in the way your dishes are perceived and enjoyed (think music levels, cutlery weights, glass shapes, etc). This is a must for any aspiring chef looking to develop their career. You will also explore the concept of taste and take part in an experiment that will reveal all about the way your own taste buds work.
How will it help me?
During the event, you will...
- Understand the science and research of Gastrophysics which brings together Chefs, psychologists and neurologists.
- Enjoy an 8-Course vegetarian menu which has been designed especially for your group to showcase gastrophysics at its best
- Understand how our senses can alter our perception of flavour
- Experience one of London’s most sought-after sensory dining experiences
Following the event, you will...
- Apply sensory research into experience design
- Find creative and unique ways to design new menus
A 4-hour sensory food experience, with 8-course lunch and wine pairing at Kitchen Theory in High Barnet, London. Travel before and after the tour is not included.
About the Trainer
This event will be delivered by Jozef Youssef. Jozef founded the collaborative gastronomic project, Kitchen Theory, to explore the multi-sensory elements of eating. An experienced chef with stints at The Connaught, The Dorchester and The Fat Duck under his belt, he has worked with scientists, chefs and artists to further his knowledge in this fascinating area. He is the chef-patron of the Kitchen Theory experimental dining experiences as well as the author of Molecular Gastronomy at Home, a simple introduction to the science behind modernist culinary techniques.
“The practical demonstrations were excellent and made me think about what we do. It was very well run and very well organised. Jozef is a great speaker and Lulu looked after us very well.” – Delegate from St John’s College, Cambridge.
“Think outside the box and that food and taste is not just the food in front of you but your surroundings and your other senses play a part in the overall experience. It was great to see the passion of Jozef and the team from the warm welcome outside the front door to the nothing is too much trouble attitude from all the staff. You were made to feel like you were around to a friends’ house for dinner and you didn’t even have to wash up – result. Couldn’t fault the whole day at all. Haven’t stopped talking about it and showing off the pictures.” – Delegate from University of Winchester
Unit 9a Alston Works