THE KITCHEN AS A BATTLEFIELD
Kitchens around the world, regardless of their cuisine, face many of the same challenges. The relationship between quality and pressure seem to go hand in hand on an upward trajectory […]
WORK FOR EXCELLENCE
During an interview on a recent TV show entitled Michelin Madness: The Madness of Perfection, Chef Raymond Blanc (Le Manoir aux Quat’Saisons) made a few comments which I believe are […]
CULTIVATING THE CULTURE
As a leader you assume the responsibility for developing and inspiring your team. What if you were to develop upon this idea and take an active role in moulding the […]
EUROPEAN SPACE AGENCY; A G-ASTRONOMY PROJECT
Just under a year ago, we began working on a collaborative project entitled g-Astronomy. Since then, we have participated at several events including: the Science Museum Lates, Imperial College Festival, […]
MULTI-SENSORIAL MEALS ARE THE WAY FORWARD FOR HAUTE CUISINE
By: Sudi Pigott September 5, 2016 Are you sitting comfortably? Then let dinner commence. Except the latest way of enjoying a meal is a multi-sensory experience where sound, aroma, texture, […]
EDGE MAGAZINE – THE CHEF & THE SCIENTIST: OXFORD UNIVERSITY PSYCHOLOGIST JOINS EXPERIMENTAL CHEF TO SOLVE WORLD’S GROWING HEALTH ISSUES USING MULTISENSORY GASTRONOMY
THE CHEF & THE SCIENTIST: OXFORD UNIVERSITY PSYCHOLOGIST JOINS EXPERIMENTAL CHEF TO SOLVE WORLD’S GROWING HEALTH ISSUES USING MULTISENSORY GASTRONOMY Experimental Psychologist Charles Spence has joined Chef Jozef Youssef’s gastronomic […]
VIDEO – G-ASTRONOMY LAUNCH AT THE COSMONAUTS SCIENCE MUSEUM LATES
Kitchen Theory founder Chef Jozef Youssef launched a gastronomic exploration of space in collaboration with Dr Roberto Trotta, theoretical cosmologist at Imperial College London and author of “The Edge of […]
FOUR MAGAZINE – TASTING NOTES – EXPLORING THE SENSES
Tasting notes article published on FOUR Magazine. We invited FOUR magazine to experience our Synaesthesia dining experience and here is what they had to say: EXPLORING THE SENSES HOW DO […]
VIDEO – MARMITE FOOD LAB WORKSHOP
Marmite Food Lab is a Swiss Food and Drink Culture Think Tank based in Zurich, Switzerland. Watch the talk below by Chef Jozef Youssef on the considerations taken when designing […]
VIDEO – BBC WORLD NEWS PROFESSOR CHARLES SPENCE & CHEF JOZEF YOUSSEF ON THE TASTE OF COLOUR
Watch Chef Jozef Youssef and Professor Charles Spence on BBC World discussing Multisensory Taste Perception in 2015 https://www.youtube.com/watch?v=juhN_exBbHM