A 4 hour Level 2 workshop
Experienced Chefs with an interest in molecular cooking; the course covers the history, theory and practical application of molecular cooking.
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.
· Learn the science and technique of sous vide cooking
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.
|Associate, affiliate or non-members||£220.00||Available|