Molecular Cooking

A 4 hour Level 2 workshop

Kitchen Theory, Odyssey Studio
High Barnet London Barnet EN5 4EL

At the end of the workshop, participants will:

·         Learn the science and technique of sous vide cooking
·         Learn about more advanced hydrocolloids and their applications
·         Culinary use of dry nitrogen
·         Other experimental cooking techniques

Who should attend?

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

Why you should attend:

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.

About the Chef:

Josef Youssef is the master mind and Chef Patron of Kitchen Theory. He has worked with Professor Charles Spence, University of Oxford, exploring the sensory experiences of food.  Participants will leave will a small molecular cooking goodie bag.

How to book:

To make a booking, please complete a booking form and email it to This email address is being protected from spambots. You need JavaScript enabled to view it.

Click HERE to see a provisional itinerary of the Study Tour. Please note that this is subject to change and final itineraries will be emailed to delegates approximately one week prior to the Study Tour.

Booking Deadline:

Please note that bookings may be made up until 3rd May 2018. After this date the booking process will be closed.