Modernist Cooking Workshops

Book a private event for up to 6 people 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 open plan kitchen. The sessions usually run for 4 hours, including a mid-session break with a light lunch, tea, coffee and refreshments.

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!

Why should you book?

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 include signed copies of Molecular Gastronomy at Home books by Jozef Youssef, Molecular Kits, Champagne and adjusted to participants abilities.

Learning Techniques

Gelling Agents

An introduction hydrocolloids (gels). The amazing vegetarian gelling agents can be used not only to substitute gelatine, but also a great addition in your kitchen.   Great for vegetarian/vegan/gluten substitutions. Starting with Agar Agar, a gelatin substitute produced from seaweed. Create an Agar Agar noodle up to 2 m long made of a flavoured liquid such as a fruit or vegetable juice and small caviar like jelly balls. Learn the uses of Xanthan gum, a thickener, 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.


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.

Private Workshop Booking information

  • Bookings are taken for groups of a maximum of 6 guests.
  • Booking includes a half day with chef Jozef Youssef, exclusive use of the studio kitchen, your learning materials, a light lunch, tea, coffee and refreshments.
  • Champagne, wines, special lunch menus, signed books and take home molecular gastronomy kits and books can all be arranged upon request.
  • Contact us to book a private workshop.