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BOOKING NOTE: in order to book these workshops you have to sign up first through the member tab (top of the page). Then tell us when you want to attend. We will secure your seat and you are ready to buy your voucher. You can pay by card or pay-pal
This is a bespoke workshop, get in touch and we will prepare the fun for you.
If you are looking for an ordinary language-cookery class, this is not for you.
If you have a creative mind, love multiculturalism networking, do not like cooking rules and are passionate about experimenting in the kitchen even using in a different language, you are taking too long to sign up already.
Hi, I'm David, I am a Chemist certified by Harvard University in Science and Cooking. Having worked and lived in Spain, France, Chile, the US and now the UK, has given me the opportunity to learn amazing ingredients and techniques from other cultures.
I want to share with you my experience in molecular gastronomy. It blends physics and chemistry to transform the taste and texture of food. The result? New and innovative culinary experiences.
In this tapas dinner workshop you will learn how to experiment with new ingredients, such as: xanthan gum, locust bean gum, carrageenan, agar-agar, methylcellulose or lecithin, to transform the textures of ordinary food into a more creative one.
Learn how to make airs, foams, hot and cold gels, without missing any flavour. Once you've mastered these, go and create your own ‘molecular tapas‘- simples!
And because great life is about do challenges, the workshop will deliver in technical Span-glish for you to improve your technical Spanish vocabulary. Ready? You will also receive a Span-glish recipes to become a graduate in Spanish while cooking.
Menu includes: appetisers, tapas dinner and dessert.
David has twenty years of experience in developing and providing training. He has been working in Spain, US, Chile and UK developing workforce development training programs and dynamics for Universities and companies. David has a master’s degree in Chemistry from Salamanca University; he is a Certified from Harvard University in Science and Cooking. You will not only learn the HOW you will also learn the WHY.
Price : 75 £
Max Availability : 6
Difficulty : Beginner
Location : Worcester Park