SYNAESTHESIA BY KITCHEN THEORY – A SENSORY DINING EXPERIENCE
Imagine a world where sound has colour, colour has flavour, or numbers are unique personalities you know well. If any of these concepts are familiar to you, chances are you may have synaesthesia.
Gastro-neophiles Kitchen Theory are launching an exciting series of educational and multi-sensory dining events two weekends a month from February through to June 2015. Synaesthesia by Kitchen Theory incorporates sensory audio-visual aids and the collaboration of knowledge from academic with an experimental seven course modernist meal cooked by Michelin restaurant experienced chefs. Catering for only 14 guests these dining events guarantee to deliver a fun insight into the world of synaesthesia - the neurological phenomenon which cross connects the senses and is thought to affect three per cent of the population. Expect to be stimulated, informed, amused and delighted.
Kitchen Theory has worked with Professor Charles Spence and his team at the Cross Modal department of Oxford University, Sean Day, President of American Synesthesia Association, and Richard E. Cytowic, MD MFA, Neurologist and author of ‘Wednesday is Indigo Blue’ to understand this phenomenon and deliver an informative and interactive dining event of sensory discovery.
Founder and Chef Patron of Kitchen Theory, Jozef Youssef, has combined his experience of working at some of London’s top restaurants such as Helene Darrouze at the Connaught, The Dorchester Hotel and the Fat Duck together with incorporating modernist cooking methods from his book ‘Molecular Gastronomy at Home.’ The culmination of this expertise has resulted in developing a menu focusing on interesting flavours, textures, colours, aromas and temperatures.
The dinners will be hosted at food incubator Maida Hill Place, the seven course dinner costs £56 per head or £32 for a three course lunch with an amuse bouche. Kitchen Theory’s 2015 residency at Maida Hill Place will also include cooking classes, talks and private events. For further information please visit, www.kitchen-theory.com. Groups of 10 guests or more can contact Kitchen Theory for a separate booking inquiry.
Synaesthesia – the intriguing phenomenon stimulating our sensory experiences – You are invited to travel this path of sensory discovery where the worlds of psychology, neurology and science combine with gastronomy to guarantee inspiration and thought.
About Kitchen Theory
Jozef Yousef, Kitchen Theory’s chef patron has a keen interest in exploring culinary development, science and art. He has worked for Michelin starred Chef Helene Darroze at the Connaught Hotel, as well as the Dorchester Hotel and The Fat Duck.
These experimental pop-up dining events are worked on in collaboration with Michelin experienced chefs, academics with an interest in gastronomy, artists and hospitality experts. The aim with each series of experimental dinners is to create an immersive, thought-provoking and memorable experience based around culinary appreciation in all its sensory aspects.
Jozef Youssef’s notable research has also been cited in the press including The Guardian, The Telegraph, BBC World, and Forbes. He is the author of Molecular Gastronomy at Home, the forward for which is by Professor Charles Spence (head of cross modal studies at Oxford University); who has also advised on the multi-sensory aspect of