at kitchen theory we use...at kitchen theory we use scientific findings in multisensory flavour...
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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 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
appreciation touching upon
all sensory aspects. The
dining concepts are a
result of 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
A fascinating gastronomic
experience. Flavours are
brilliantly distilled onto
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 other guests
wondering how we had
continually missed so much
when previously tasting
whisky....I will certainly
never drink in the same
one-dimensional way
again.
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:
The Kitchen Theory @
Andaz Studio events
incorporate the
latest scientific
principles to design
the experiences. We
offer bespoke
modernist menus ,
tailored to take your
guests on a journey
of sensory
exploration of your
product or brand.
Andaz Studios:
Kitchen Theory @ Andaz
Studio is a unique
space in which we host
our 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.
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 [email protected]