Molecular gastronomy



My name is David Sánchez, I am the founder of Pencil & Fork, "The learning academy through food"
I have twenty years of experience in developing and providing training. I have been working in Bordeaux, Madrid, Chicago, and London.
I have a master’s degree in Chemistry and Certified from Harvard University in Science and Cooking, so in my courses you will not only learn the HOW you will also learn the WHY.
Salud!
David

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In a Nutshell

My name is David Sánchez, I am the founder of Pencil & Fork, "The learning academy through food"
I have twenty years of experience in developing and providing training. I have been working in Bordeaux, Madrid, Chicago, and London.
I have a master’s degree in Chemistry and Certified from Harvard University in Science and Cooking, so in my courses you will not only learn the HOW you will also learn the WHY.
Salud!
David

The Whole Hog

The molecular gastronomy tapas diner club is open to anyone interested in learn, eat, enjoy and socilaise.

The term Molecular Gastronomy is commonly used to describe a style of cuisine in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry. Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food. The result? New and innovative dining experiences.

In this tapas dinner workshop you will learn how to experiment with new ingredients such as: alginate, xanthan gum, sodium alginate, calcium lactate, agar or lecithin. Once you've mastered these, go and create your own ‘molecular tapas ‘- simples!

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