An advanced practical application of molecular cooking that gives insights into the techniques being used at some of the world’s leading restaurants such as the Fat Duck.

Overview

Who is this for? 

Experienced Chefs with an interest in molecular cooking; the course covers the history, theory and practical application of molecular cooking.

Why should I take part?

This is an advanced practical application of molecular cooking that gives insights into the techniques being used at some of the world’s leading restaurants such as the Fat Duck. Jozef 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. Delegates will leave with a small molecular cooking goody bag.

How will it help me?

During the event, you will...

  • Develop molecular cooking skills, during a 4-hour, Level 2 workshop
  • Learn the science and technique of sous vide cooking
  • Learn about more advanced hydrocolloids and their applications
  • Study the culinary use of dry nitrogen
  • Develop other experimental cooking techniques

Following the event, you will...

  • Apply sensory research into experience design
  • Find creative and unique ways to design new menus 
  • Implement your new cooking techniques when designing new menus

What’s included?

  • 4-hour, Level 2 workshop at Kitchen Theory in High Barnett, London
  • Lunch and refreshments

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.

Provisional Itinerary

Download a provisional itinerary here. Please note, this is subject to change. Final itineraries will be uploaded to your Dashboard approx. 1 week prior to Tour commencement.

Pricing

Full Member
£120.00
Associate/Affiliate Member
£160.00
Other/Non-Member
£200.00

Location

Kitchen Theory
Unit 9a Alston Works
Falkland Road
Barnet
EN5 4LG

FAQs

  • I can’t see a particular course/training, can you run it?

    If you are interested in receiving training that is not already offered by TUCO Academy, pop us an email or give us a call and we will see if we can source it for you. By going through TUCO Academy you will be able to purchase the training at a subsidised rate and if you can offer the training to other members it will reduce the cost further. 

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  • Can I request a course or development day be held at my organisation?

    The TUCO Academy has worked hard to offer all training at a subsidised price, agreeing reduced corporate contract rates with hotels etc. - yet still understands the benefits of in-house training. To that end, working alongside the professional trainers, TUCO Academy can arrange for events to be held at your own institution, for no extra cost. 

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  • Who can use the training with TUCO Academy?

    All professional development events are available for ANY staff in institutions who are members of TUCO, not just employees in the hospitality, catering and commercial services department.

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  • Can I book on behalf of someone else in my organisation?

    Yes – the person making the booking doesn’t have to attend.

    Does this answer your question? If not, you can contact us directly.

  • How do I pay for my professional development event?

    You can opt to pay by credit card on the booking form directly or select to pay by invoice. If you need to submit a purchase order this can be entered in the booking form.

    Does this answer your question? If not, you can contact us directly.