Chef Jozef Youssef
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What is multisensory dining?
In the press
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Innovation in Education at Imperial College
Defining Molecular Gastronomy
Principles in the Kitchen; lessons on improving performance and creativity from the world of finance..
Radical Transparency in the Kitchen
London’s First Collaborative Gastronomic Conference – Project Gastronomia
Celebrity Chefs Are Dead – Welcome to 2050
Enough deconstruction: enter Gastronomic Constructivism – a new direction
Foraging for inspiration in a concrete jungle…
“Every act of creation begins with an act of destruction” Pablo Picasso.
I just realised Picasso used sawdust – Creativity in Gastronomy
You Already Eat 1/2 kg of Insects Per Year – Entomophagy and Gastronomy
Developing a Dish – Marinetti’s Cubist Vegetable Patch
Developing a Dish – The 4 Tastes
Developing a Dish – Bouba & Kiki
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