Oct 28, 2015 | By Kira

Ushering in a new era of Food and Technology, 3D Systems has opened their new culinary innovation center, the 3DS Culinary Lab in Los Angeles, a first-of-its-kind workshop kitchen where avant-garde culinary experts and artists can experiment with the latest in 3D printed food innovations. The Culinary Lab will lay the groundwork for education and engagement around the potential for 3D printed food, hosting programming, master-classes, symposiums and collaborations with industry organizations. It is also equipped with the ChefJet Pro 3D printer—the first professional, kitchen-ready 3D printer—giving chefs and mixologists the chance to use it and review it ahead of its release.

3D printed food is one of the most exciting applications of 3D printing technology, however it has yet to really break into the mainstream, with current projects either focusing on market-specific health applications, such as the EU’s PERFORMANCE project, or novelty food decoration services. However, as a learning, collaboration, and exploration space, the 3DS Culinary Lab—furnished with additional tools and appliances by KitchenAid— is all about finding completely new applications at the intersection of traditional culinary craft and 3D printing technology. To that end, they are collaborating with top chefs and mixologists in the industry, inviting them to push their skills to the limit, provide input for future development on the ChefJet Pro, and ultimately shape the future of 3D printed food.

At the opening event, guests were treated to haute cuisine dishes and signature cocktails with 3D printed elements created by influential culinarians. These include a French onion soup with 3D printed onion powder cube by Josiah Citrin of the two-Michelin Starred Melisse Restaurant; a 3D printed wasabi egg on top of a Wagyu steak tartare by Top Chef winner Mei Lin, and a savory cocktail with a 3D printed crystal of smoked salt by author of Eat your Drink Matthew Biancaniello. Are you hungry yet? Because I am.

The ChefJet Pro 3D printer is itself one of 3DS’ latest innovations. The first professional grade 3D food printer, the ChefJet Pro (along with its ChefJet-specific design software) can create bespoke confections out of a variety of confectionary recipes, including sugar, fondant, and sweet and sour candy.  With its large format (8 x 8 x 8 inch) build size and photograph-quality, full-color capabilities, the 3D food printer can create sculptural, ornate cake toppers, delicate latticework, or logo-emblazoned sugar cubes, for everything from whimsical birthday parties to corporate events.

Located at the ‘epicenter of the Los Angeles culinary community,’ the 3DS Culinary Lab already has several events lined up from December through April, including 3D Printed Food Fundamental classes in Sweet, Savory, and Mixology, a Chef Night, and a symposium-style Design Studio to discuss the potential for 3D printed food artistry.

There has been an explosion in recent years of foodie-ism, experimental cuisine, molecular gastronomy, deconstructed dishes and of course, dozens of high profile culinary cooking shows, such as Top Chef, Master Chef, Chopped, Iron Chef and many others that continuously push competitors to use the latest in cooking techniques, tools, and technology to reach new levels culinary design. Representing a ‘paradigm shift’ for the culinary arts, 3DS’ ChefJet Pro and new Culinary Lab are crossing new frontiers in 3D printed food.



Posted in 3D Printer Company



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Cassandra wrote at 10/29/2015 1:58:44 PM:

And yet they are closing their Andover MA facility which employs manufacturing, r&D and customer service. Wow.

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