Molecular gastronomy workshop

Kitchen Theory

Dates and Tickets



Sunday 25 June 2017
Tickets from £170
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Description

Sunday 25 June 2017
11:00 - 16:00 (doors at 10:40)
Tickets from £170
Classes, Daytime, Food & Drink, Something A Little Different
Not Applicable
Over 18
Save £30.00 with discount code 'MOLECULAR1' Expires 24th June

This is not your typical cooking class!

The ultimate day workshop for the keen cook, foodie, the experimenter and the food geek!

Modernist Cooking Workshops

Our workshop takes up to six guests through the underlying science and practical application of several cooking techniques which have been in use the past two decades in some of the world’s most advanced restaurants. These techniques can now find their way in to your kitchen at home!

Spend a day with pioneering experimental Chef Jozef Youssef and learn some of the basic science behind these modern cooking techniques as outlined in his book Molecular Gastronomy at Home. Learn the principles and get hands on in our stylish open kitchen. The sessions usually run for 5 hours, including a mid-session break and light lunch includes your learning materials, your very own take home Cuisine R-Evolution Molecular Gastronomy Kit, tea, coffee and refreshments.

Why should you attend?

A rare opportunity to gain hands on experience learning some of the techniques being used by the world’s top chefs.

Despite their popularity, these more recent cooking techniques are not taught in traditional cooking classes. We not only teach you ‘how’, but crucially ‘why’, this opens the doors to countless possibilities which can be applied to your cooking, based on your creativity.

These sessions are fun and educational, and make for a great group activity with friends or for a team building session. Sessions can be tailored to any special requirements and can be hosted off-site (in a venue of your choice), contact us for more details.

For professional/advanced classes please contact us

Learning Techniques

  • SPHERIFICATION – Culinary process of shaping a liquid into spheres. Learn basic and reverse spherification to make liquid bubbles, caviars and spheres! Once you get the hang of this technique the options are unlimited, from a fun treat for kids to a sophisticated cocktail or canape garnish.
  • GELLING AGENTS – An introduction hydrocolloids (gels). Starting with Agar Agar, a vegetarian gelatine substitute produced from a seaweed. Learn to create a noodle up to 2 m long made of a flavoured liquid and small caviar like jelly balls. You will also learn how to uses of Xanthan gum, a very simple, versatile and commonly used thickening and emulsifying ingredient. Both ingredients are great for vegetarian/vegan/gluten substitutions.
  • FOAMS AND MOUSSES – Very versatile, and fun to use and eat. Whether they are called bubbles, airs, meringues, espumas, puffs, or froths, all foams share certain characteristics. In this section you will learn how to use soy lecithin, a great emulsifying ingredient which is used to create stable foams which make for a great garnish on a dish, canape or cocktail.
  • SOUS VIDE COOKING – a hot cooking trend tipped to be the next big thing for domestic chefs! If the growing number of sous-vide appliances which have hit the market in the last few years is any indication of the popularity of this technique, then it may one day become as common place as your microwave. It allows foods to retain flavour, nutrients, colour and texture, what more do you need to know?? Find out more about how it is best applied using our state of the art AEG sous-vide ovens.

ticket info & dates/times

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Location

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




Terms

1. The ticket holder voluntarily assumes all risks and danger incidental to the event for which the ticket is issued, whether occurring prior, during or after the event. The ticket holder voluntarily agrees that the management, venue, event participants, DesignMyNight (WFL Media Ltd) and all of their respective agents, officers, directors, owners and employers are expressly released by the ticket holder from any claims arising from such causes.
2. Tickets are issued subject to the rules and regulations of the venue.
3. Please check your tickets, as mistakes cannot always be rectified.
4. Occasionally, events are cancelled or postponed by the promoter, team, performer or venue for a variety of reasons. If the event is cancelled, please contact us for information on receiving a refund from the responsible party. If the event was moved or rescheduled, the venue or promoter may set refund limitations. It is your responsibility to ascertain the date and time of any rearranged event.
5. The venue reserves the right to refuse admission and may on occasion have to conduct security searches to ensure the safety of the patrons.
6. Every effort to admit latecomers will be made at a suitable break in the event, but admission cannot always be guaranteed.
7. We regret that tickets cannot be exchanged or refunded after purchase.
8. Tickets are sold subject to the venue or promoter's right to alter or vary the programme due to events or circumstances beyond its control without being obliged to refund monies or exchange tickets.
9. If this ticket is re-sold or transferred for profit or commercial gain by anyone other than the promoter, venue management, DesignMyNight or one of their authorised sub-agents, it will become voidable and the holder may be
refused entry to or ejected from the venue.
10. The venue may operate a No Smoking Policy.
11. The promoter, venue management and DesignMyNight accept no responsibility for any personal property.
12. The event listed on the purchased ticket is strictly for ticket holders who are over 18 years of age. Identification may be required.

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Great day. learned a lot. Jozef's passion for molecular gastronomy was really carried through, went through the theory and the application for these techniques, allowing more versatility in application unlike other cooking courses I have been on before. Great gift for a food lover saulrobbo visited Kitchen Theory on 10 Jan 2016
12 Jan 2016 by
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