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Hola! I'm David. I am a chemist certified from Harvard University in Science and Cooking.
I want to share with you my knowledge in molecular gastronomy techniques. It blends physics and chemistry to transform the look and texture of food. The result? New and innovative culinary creations.
Join me on this experience, where you'll learn how to work with new ingredients, such as xanthan gum, locust bean gum, carrageenan, agar-agar, methylcellulose, lecithin, sodium alginate... We'll transform the textures of ordinary food into more creative ones.
Each one-off sessions include:
-BYOB, but the first glass of wine is on us
-Molecular gastronomy cooking technics
-Span-glish recipes. Love challenges!
Suitable for vegetarian and vegan.
Venues & Dates:
Wednesdays from 6.30-9pm @ Fitzrovia (Warren street)
Mondays from 7-9.30pm @ Worcester Park
Ask us for our bespoke private sessions!
Molecular ingredients kits available for purchase
IMPORTANT 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
Do Something Different, Give Something Different
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 : 10
Difficulty : Beginner
Location : Fitzrovia in house Worcester Park
Typology : voucher
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