Temperatures in London are set to soar this April, when we fire up the
oven under the expert guidance of a very special guest to the International Egg Commission
Business Conference. We are thrilled to announce an exciting new session
called Chef’s Table; where professional chef, Jozef Youssef, will
demonstrate the endless potential of the humble egg.
Author of Molecular Cooking at Home, Jozef is also the founder of the collaborative gastronomic project, Kitchen Theory, which explores the multi-sensory elements of eating. An experienced chef with stints at some of the UK’s most celebrated restaurants including: The Connaught, The Dorchester and The Fat Duck, Jozef has worked with scientists, chefs and artists to further his knowledge in this fascinating area.
"We hope to inspire you to reassess eggs’ gastronomic potential by having such a highly regarded professional on the conference programme." - International Egg Commission
Source: International Egg Commission Website
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| Photo: International Egg Commission Website |
Author of Molecular Cooking at Home, Jozef is also the founder of the collaborative gastronomic project, Kitchen Theory, which explores the multi-sensory elements of eating. An experienced chef with stints at some of the UK’s most celebrated restaurants including: The Connaught, The Dorchester and The Fat Duck, Jozef has worked with scientists, chefs and artists to further his knowledge in this fascinating area.
"We hope to inspire you to reassess eggs’ gastronomic potential by having such a highly regarded professional on the conference programme." - International Egg Commission
Source: International Egg Commission Website
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