Pencil & Fork
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Learn the art of molecular gastronomy making Spanish tapas in the Clapham area in London!
If you are looking for an ordinary cookery class, this is not for you.
If you have a creative mind, love multiculturality networking, do not like cooking rules and are passionate about experimenting in the kitchen, you are taking too long to sign up already.
In this tapas dinner workshop you will learn how to experiment with new ingredients, such as: sodium alginate, xanthan gum, calcium lactate, agar-agar or citric acid, to make direct spherification, reverse spherification and caviars or pearls, without missing any flavour. Once you've mastered these, go and create your own ‘molecular tapas‘- simples!
You will also receive a Spanglish recipe to become a graduate in Spanish while cooking. Love challenges?
Menu includes: appetisers, two large portion tapas and dessert (BYOB)
Member since July 2016
Pencil & Fork
Response rate: 100%
Response time: within 1 day
Hola!, I'm David. I am a chemist certified from Harvard University in Science and Cooking. Working and living in Spain, France, Chile, the US, and UK, gave me the opportunity of learning from diversity.
I want to share with you my tricks in molecular gastronomy. It blends physics and chemistry to transform the taste and texture of food. The result? New and innovative culinary experiments.
Join me on this experience, do networking with guests from all over the world and have fun discovering endless possibilities working with food.
I am happy to accommodate any dietary requirement. This experience is BYOB.
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