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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 experience in molecular gastronomy. It blends physics and chemistry to transform the look and texture of food. The result? New and innovative culinary experiences.
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.
Two different sessions: Textures and spherifications
Each one-off sessions include:
-2 tapas (large portions),
-Molecular gastronomy cooking technics
-Span-glish recipes. Love challenges!
Suitable for vegetarian and vegan.
Fridays workshops from 7-9pm in our Claphan Junction bohemia kitchen:
-12th May (textures):SOLD OUT
-19th May (spherifications):SOLD OUT
-9th June (textures)
-16th June (Spherifications):SOLD OUT
-23rd June (textures)
-30th June (textures):SOLD OUT
Saturdays workshops from 12-2pm:
-17th June (spherifications)
IMPORTANT NOTE: in order to book these workshops you have to sign up first through the member tab (top left of the page). Then tell us when you want to attend. We will secure your seat and you are ready to buy your voucher
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 : 49 £
Max Availability : 10
Difficulty : Beginner
Location : Clapham Junction Worcester Park
Typology : voucher