This 4 hour workshop is not your usual cooking class!
Spend a day with Jozef Youssef and learn the basics of Molecular Gastronomy as outlined in his book Molecular Gastronomy at Home.
The first half of this workshop will cover the theory and principles of molecular gastronomy techniques, looking at hydrocolloids, gels, foams and mousses, the science behind the techniques, the variations as well as hints, tips and tricks.
Spend the second half of the day hands on learning the following techniques:
