Now Serving: Fine Dining in 3-D

April 18, 2016 - By: Sarah Hovis

 In the world of fine dining the phrase ‘presentation is everything’ rings especially true, and it pushes chefs to create dishes that don’t conform to conventional norms. Chef
Ferran Adrià revolutionized the dining experience when he brought molecular gastronomy to the table at elBulli in the Catalonia region of Spain. By stripping food down to its essential components, Adrià and his staff able to create edible works of art. The restaurant closed in 2011 and is now a permanent exhibition space and creativity think tank, which has left the door open for the next inspired dining concept: 3-D printing. Over at
Enoteca at the Hotel Arts Barcelona, chef
Paco Pérez (who trained and worked with Adrià) is experimenting with intricate designs that would be hard to replicate by hand. So instead he uses the
Foodini, a specialized food-printing machine made by Natural Machines. Ingredients are placed in reusable stainless steel capsules and the machine can print a variety of foods.
Natural Machines cofounder Lynette Kucsma told top chefs are interested in the Foodini because it allows for customization of dishes that weren’t conceivable before and automation, such as printing a hundred breadsticks in the shape of tree branches for the evening meal. If you don’t already have a trip to Spain booked, keep an eye out in the U.S. for the collaboration between
3D Systems and the Culinary Institute of America on projects that could be served up soon. As for people who argue all this technology stifles creativity and takes away the human touch, Pérez says that technology (i.e., blender, oven) has always been used in cooking and that it will always be present. To that we say, bon appétit! Tell us in the comments if you’d eat 3-D printed food. Photo via-
First We Feast