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Wed 2 November 2016, 19:00 – 21:00 GMT
Molecular gastronomy (2 hr workshop)
The term Molecular Gastronomy is commonly used to describe a style of cuisine in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry. Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food. The result? New and innovative dining experiences.
In this tapas dinner workshop you will learn how to use ingredients such as: alginate, xanthan gum, methyl cellulose, agar or lecithin giving you wings to your imagination to create your own “molecular tapas”
Lessons, appetisers, tapas diner, dessert, BYOB
£45 x 1 person
£ 75 x 2 people
When: every Wednesdays
Unit 7&8 Battersea Business Centre
99-109 Lavender Hill
London, SW11 5QL
Tutor-chef: David Sánchez, Master degree in Chemist and certified from Harvard University in Science and Cooking. You will not only learn the HOW you will also learn the WHY.