Modernist Cooking Workshops

The sessions run on the last Sunday of the month for up to six guests or can alternatively be booked as a private workshop. These workshops will take you 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 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, light lunch, 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 also 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

A culinary process of shaping a liquid into spheres that pop in your mouth!

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). Find out about the amazing vegetarian gelling agents which can be used not only to substitute gelatine, but also a great addition in your kitchen for some creative cooking techniques.   Great for vegetarian/vegan/gluten substitutions.

Starting with Agar Agar, a vegetarian gelatin substitute produced from seaweed. Learn to create an Agar Agar noodle up to 2 m long made of a flavoured liquid such as a fruit or vegetable juice (a great and healthy way to encourage kids to consume some of their 5-a-day)  and small caviar like jelly balls.

You will also learn the uses of Xanthan gum, a very simple, versatile and commonly used thickening and emulsifying ingredient which in many cases offers a much better consistency and flavour solution in comparison to traditional ingredients such as flour and cornstarch.

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.

Try it at home

You will also be given an option to purchase your own Molecule-R Cuisine R-evolution kit at the checkout to try the techniques at home for only £30 (RRP £40). One of the best molecular kits in the market, the kit includes all you need to experiment your new skills with tools, additives and a dvd containing 50 recipes to try at home.

Bookings

Public workshops take place on the last Sunday of the month in our studio in High Barnet with dates published 2 months in advance. The 5 hour workshop costs £140 and includes lunch, refreshments and your learning materials or £170 for the workshop and a take home Molecule-R kit. For further information please see the booking terms below.

Upcoming Molecular cooking workshop

£140.00£170.00

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  • This is a 5 hour workshop with Chef Jozef Youssef learning the history, scientific principles and methods of molecular cooking.
  • Workshops take place in our studio located in High Barnet, EN5 4LG.
  • Lunch, refreshments, coffee and tea will be served on the day.
  • Workshop size is up to 6 people.
  • Please note that tickets are non refundable 10 days before the event.
  • Contact us for a bespoke and private workshop.

Additional Information

Date

Sun 30/04/2017 12:00pm – 5:00pm

Package

Workshop only, Workshop and take home Molecule-R Kit

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Private Workshop Booking information

  • Bookings are taken for groups of 6 guests. From time to time we may publish public dates for individual bookings, these will be listed below.
  • Workshop is £140 per person which includes your learning materials, a light lunch, tea, coffee and refreshments.
  • Cocktails, wines, take home molecular gastronomy kits and books can be arranged upon request.
  • Contact us to book a private workshop.