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Jan 26, 2024 315 likes •446 views

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

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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

collaborators to host seminars and workshops as well as conducting brand

product sensory explorations.

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Oxford University’s experimental psychologist and head

the Cross Modal laboratory, Professor Charles Spence, teamed up with Jozef Youssef to explore the sensory world

gastronomy and develop unique sensory concepts. The duo are delving into the psychology

dining by exploring

perceptions, associations and relationship with food; ‘gastrophysics’

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Our experimental dining experiences are a perfectly balanced union

modernist gastronomic dishes and a journey through mindful culinary appreciation touching upon all sensory aspects. The dining concepts are a result

f research

in the field of gastrophysics and collaborations with artists, designers, chefs and artisans. We create memorable and remarkable experiences which are multisensory, fun and educational. Sept - Dec 2013 Feb - Jun 2015 Sept - Dec 2014 Sept - Dec 2015 Upcoming 2016 Feb - Jun 2014

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A fascinating gastronomic experience. Flavours are brilliantly distilled

the plate (and into the glass) by Kitchen Theory’s talented chef/patron Jozef Youssef: an unforgettable experience. Bill Knott, The Gannet More than a gastronomic gimmick, these meals illuminate a key truth about the mind: the senses do not work in isolation but in concert. Bianca Bosker, A Feast for the Senses What the evening showed me, was that surroundings matter greatly, and eating is indeed a sensory experience. The ambiance was such that I got lost in the moment. Rich McEachran, Science and Sustainability Writer How Youssef presented the new Chivas Regal left me and the

ther

guests wondering how we had continually missed so much when previously tasting whisky....I will certainly never drink in the same

ne-dimensional

way again. Matt Chambers, Huffington post

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Jozef Youssef is the creative mastermind and chef patron

Kitchen Theory’s Experimental Dining Experiences. He is also the author

‘Molecular Gastronomy at Home’. Our multisensory concepts and dining events are an extension

Jozef’s research into the fascinating world of sensory gastronomy.

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Bespoke menus and concepts for product launches, product explorations, press dinners and unforgettable VIP dining experiences.

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We research and explore the sensory aspects

a brand

product and develop concepts and menus to suit all

ccasions.

Our experiential dining events deliver a harmonious combination

food, drink, service and environment.

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Experience Design: The Kitchen Theory @ Andaz Studio events incorporate the latest scientific principles to design the experiences. We

ffer

bespoke modernist menus , tailored to take your guests

a journey

sensory exploration

your product or brand. Andaz Studios: Kitchen Theory @ Andaz Studio is a unique space in which we host

multisensory dinners (for up to 40 guests) and multisensory cocktail events (for up to 70 guests). This luxury 5 star venue is centrally located in Liverpool Street.

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We

ffer

a unique and educational way

demystifying the underlying science behind some

the most intriguing modernist cooking techniques. Our interactive culinary workshops explore the basics

molecular cooking, covering the history, theory & practical applications

molecular cooking techniques. These classes can be hosted in

venues in the City

Battersea.

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