Pencil & Fork
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Spanish, Molecular…. Tapas? That’s right folks, David Sanchez is going to take you through a workshop in molecular gastronomy – of Spanish tapas.
With no prior cooking experience needed, bring a keen mind and a hungry belly down to Clapham Junction, South West London. Get those Obby thank you letters ready, this one’s a belter!
Ever wondered why you get free finger food at Spanish bars? Well, Felipe III, King of Spain from 1598 to 1621, was given a hard time by his drunken rowdy soldiers and sailors throughout his reign. Spain's war efforts were suffering so much that King Felipe passed a law stating that when anyone purchased a drink, the bartender had to place a small plate of food on top as a lid. The idea being that the food would slow the effects of alcohol and stop people getting so drunk! Genius!
Well, it’s a style of cooking, one where the chef combines state-of-the-art science equipment, with a range of ingredients from the food industry. Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food.
The result? New & innovative dining experiences.
You’ll kick off the evening with appetisers, followed by a delicious tapas dinner, wrapping the evening up with some dessert. We hope the techniques and newfound knowledge for gastronomy will help you on your merry way to creating your own ‘molecular tapas’.
In this tapas dinner workshop you will learn how to experiment with new ingredients, such as: xanthan gum, locust bean gum, carrageenan, agar-agar, methylcellulose or lecithin, to transform the textures of ordinary food into a more creative one.
Learn how to make airs, foams, hot and cold gels, without missing any flavour. Once you've mastered these, go and create your own ‘molecular tapas‘- simples!
Member since July 2016
Pencil & Fork
Response rate: 100%
Response time: within 1 day
Pencil & Fork, founded by David Sánchez, was formally known as Cooking Your Spanish. In November 2012, "Cooking Your Spanish" was born to "teach Spanish language and culture making tapas". A totally out of the box way of learning.
The concept was there and now Pencil & Fork is talking it over to spread their methodology teaching any subject under the motto: learn, eat, enjoy. With over twenty years of experience in developing and providing training, David worked in Bordeaux, Madrid, Chicago and London developing and delivering training programs to all types of audiences.
David has a master’s degree in Chemistry from Salamanca University and is Certified from Harvard University in Science and Cooking, so in their courses you will not only learn the HOW you will also learn the WHY.
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