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.

Register online to book your place for ‘Kitchen theory and molecular gastronomy’ and don’t forget to pack your apron!