April 2015. Please scroll down to view event images. For a summary of the seminar please click here for an event summary by one of our attendees.
We are proud to announce the first Kitchen Theory seminars and networking events on the 8th April at Maida Hill Place (W9). Join us for an evening in which we will explore various perspectives on sensory design in the gastronomic world followed by a networking event bringing together foodies, chefs, academics and food business owners. Over the course of the evening we will be looking at sensory interactions, multisensory experience and concept design, sensory enhancements, trends and activities happening in food businesses around the world. Due to the size of the venue, capacity is limited to 30 guests. Scroll down to view the speaker line up.
Professor Charles Spence
Professor of experimental Psychology and Head of the Cross-Modal Department of Oxford University. Professor Charles is considered by many as the oracle of sensory gastronomy, having been involved in some of the worlds top sensory projects and a long-term advisor to The Fat Duck and PepsiCo.
Frequently quoted in articles that delve into the world of multi-sensory gastronomy, Professor Charles Spence is the scientist changing the way we eat. For this talk he will discuss the ways in which our senses interact as we dine and will divulge the ideas behind his award winning book ‘The Perfect Meal: The multisensory science of food and dining’
Kitchen Theory founder and chef patron Jozef Youssef has worked in London’s top restaurants and hotels and is also the author of Molecular Gastronomy at Home. Jozef develops Kitchen Theory’s experimental sensory dining concepts by combining modernist & traditional cooking techniques into menus which are developed in collaboration with academics and artists.
Jozef will share his insights into sensory dining design, concept design and considerations for chefs or business owners looking to integrate sensory elements into their businesses. View our current sensory dining concept Synaesthesia by Kitchen Theory
From a culinary background, Daniel has worked in several of the World’s most acclaimed restaurants.
He works as an experience designer, for a series of outlets ranging from 3 Michelin star restaurants, pubs and supermarkets, to media publications and TV shows. This wide array has led him to collaborate with researchers, biotechnology companies and artists among others.
Daniels talk will cover the topic of ‘Problems worth solving and the importance of multisensory design.’