At Kitchen Theory we use scientific findings in multisensory flavour perception to develop unique experimental dining concepts for public, private and corporate events. Our research with leading scientists enables us to draw in from the talent and knowledge of our collaborators to host seminars and workshops as well as conducting brand or product sensory explorations.
Oxford University’s experimental psychologist and head of the Cross Modal laboratory, Professor Charles Spence, teamed up with Jozef Youssef to explore the sensory world of gastronomy and develop unique sensory concepts. The duo are delving into the psychology of dining by exploring our perceptions, associations and relationship with food; ‘ gastrophysics ’
Our experimental dining experiences are a perfectly balanced union of modernist gastronomic dishes and a journey through mindful culinary Sept - Dec 2015 Sept - Dec 2013 appreciation touching upon all sensory aspects. The dining concepts are a result of research in the field of gastrophysics and collaborations with Upcoming 2016 Feb - Jun 2015 artists, designers, chefs and artisans. We create memorable and remarkable experiences which are multisensory, Feb - Jun 2014 Sept - Dec 2014 fun and educational.
A fascinating gastronomic More than a gastronomic gimmick, these meals experience. Flavours are illuminate a key truth brilliantly distilled onto about the mind: the senses the plate (and into the do not work in isolation glass) by Kitchen Theory’s but in concert. talented chef/patron Jozef Bianca Bosker, A Feast for Youssef: an unforgettable the Senses experience. Bill Knott, The Gannet How Youssef presented the What the evening showed new Chivas Regal left me me, was that surroundings and the other guests matter greatly, and eating wondering how we had is indeed a sensory continually missed so much experience. The ambiance when previously tasting was such that I got lost whisky....I will certainly never drink in the same in the moment. one-dimensional way again. Rich McEachran, Science and Sustainability Writer Matt Chambers, Huffington post
Jozef Youssef is the creative mastermind and chef patron of Kitchen Theory’s Experimental Dining Experiences. He is also the author of ‘Molecular Gastronomy at Home’ . Our multisensory concepts and dining events are an extension of Jozef’s research into the fascinating world of sensory gastronomy.
Bespoke menus and concepts for product launches, product explorations, press dinners and unforgettable VIP dining experiences.
We research and explore the sensory aspects of a brand or product and develop concepts and menus to suit all occasions. Our experiential dining events deliver a harmonious combination of food, drink, service and environment.
Experience Design: Andaz Studios: The Kitchen Theory @ Kitchen Theory @ Andaz Andaz Studio events Studio is a unique incorporate the space in which we host latest scientific our multisensory principles to design dinners (for up to 40 the experiences. We guests) and offer bespoke multisensory cocktail modernist menus , events (for up to 70 tailored to take your guests). This luxury 5 guests on a journey star venue is of sensory centrally located in exploration of your Liverpool Street. product or brand.
We offer a unique and educational way of demystifying the underlying science behind some of the most intriguing modernist cooking techniques. Our interactive culinary workshops explore the basics of molecular cooking, covering the history, theory & practical applications of molecular cooking techniques. These classes can be hosted in our venues in the City or Battersea.
www.kitchen-theory.com @KitchenTheory admin@kitchen-theory.com
Recommend
More recommend
