hosted by Kitchen Theory
This 4 hour workshop is not your usual cooking class!
Perfect for the keen cook, the professional chef looking to learn new techniques or the curious minded.
Spend a day with experimental Chef and founder of Kitchen Theory, Chef Jozef Youssef and learn the basics of Molecular Gastronomy as outlined in his book Molecular Gastronomy at Home.
The first half of this workshop will cover the theory, science and principles of molecular gastronomy techniques, looking at hydrocolloids, gels, foams and mousses, the science behind the techniques, the variations as well as hints, tips and tricks.
Spend the second half of the day hands on learning the following techniques:
- Hot gels
- Agar agar spaghetti
- Foams and mousses
*Price includes sandwich break, tea/coffee and a take home Molecule-REvolution kit