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
- 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.
This course will run from 11:00h to 16:00h. Final itineraries will be uploaded to your Dashboard approx. 1 week prior to Tour commencement.
Unit 9a Alston Works