I don’t know about you but I’ve never cooked up a meal while wearing a lab coat, I rarely even bother to tie on an apron, unless I have my heels on in the kitchen, but that’s a different story altogether…
Experimenting with my cooking on the other hand I have done (think hotdogs in mac and cheese, ha!), but not like the folks at the Bubble Food food design and event production company.
Always loved the thought of playing with your food? Well, now you can turn your hand to creating molecular caviar or liquid nitrogen poached mousses as Taste Festival puts on The Lab, for all those who like to get creative in the kitchen.
Although it sounds a tad intimidating, the line-up of professional foodies appearing will be giving tips and telling of their creativity when it comes to creating food. As for Bubble Food, they will be giving presentations on their catering practices and expertise, like liquidizing olives!
The line up of chefs is impressive: TV chef and food writer Gizzi Erskine, Brazilian chef Alex Atala of Sao Paulo restaurant D.O.M, Massimo Bottura, executive chef at the Fat Duck Group Ashley Palmer-Watts, Miles Irving and drinks creator Tony Conigliaro, who used to serve us cocktails at our fave restaurant Roka.
The event is in collaboration with home appliance company AEG and is taking place at Tobacco Dock from 25-27 April.