3D-technology in cooking: where and how are already being applied

Culinary Lab 3DS
3D Systems - the first innovative culinary center in the world of 3D-printing, is located on the corner of Melrose and Highland, the epicenter of the culinary community of Los Angeles.

Culinary Lab 3DS opened this summer and became a space for cooperative learning, сотрудничества and research - the place where the industry can experience ChefJet Pro (professional food printer), and where the chef mixology and culinary innovators may experiment with the mix of traditional culinary craft-and 3D-printing . This innovation center is also frequently the events will be held for the leaders in the field of hotel management, culinary community meetings, as well as symposia and workshops that will explore and shape the range of dishes, printed the 3D-printer .

Duff Goldman, Charm City Cakes
«Ace of Cakes» Chef Duff Goldman - the original reality show for the preparation of cakes. Duff can still be seen in his new show «Duff Till Dawn» and as host in Sugar High. By the time when the first came to Duff culinary laboratory 3DS, it has already had the experience of 3D-scanning brides and grooms for their cakes! Together, we decided to develop multiyarusny cake, which would be similar to a traditional wedding. The clear geometric patterns adorn each tier, giving a totally unique kind of culinary delights:

Matthew Biankanello, Eat Your Drink
Matthew Biankanello, known in the industry as an expert in cocktails and mixology from the former Liberty Bar at the Roosevelt Hotel, will release his first cookbook - Eat Your Drink - this fall. Regarding the composition of drinks, which is highly dependent on the market and the seasonal, local ingredients, the cocktail creations of Matthew rely heavily on the savory. To test the 3D Systems, he decided to create a cocktail that bizarre would combine the flavors of dried mushrooms mlechnika camphor, chamomile and bergamot with tequila, kiwi, and fresh lemon juice. As a result, 3D-printing received vase in the form of a tiny acorn chamomile flowers and branches around the edges:

Mei Lin
The winner of the 12 season of the reality show «Top Chef» channel Bravo, Mei Lin in partnership with 3D Systems was to create a component 3D-print to create a complex dessert is completely based on the flavors of Hawaii and passion inspired by the beauty of the flower.

The dish consisted of a pulp of passion fruit, caramelized banana cream English, chilled to the consistency of ice cream with liquid nitrogen, freeze-dried strawberry powder, bee pollen, yogurt and sliced fresh bananas and strawberries. The thin perforated 3D-printed interpretation passion flower flavored by fruit, crowned each serving. Mae offered to guests destroy fragile flower passion fruit spoons to combine the taste and texture in every bite.

Josiah Citrin, Mélisse Restaurant
Chef and co-owner Mélisse, 2-star restaurant (according to the guide Michelin) in Santa Monica, Josiah Citrin and chef Ken Takayama in partnership with 3D Systems had to create an appetizer. Chef Citrin was particularly interested in how to add some flavor to the dish, and surprisingly, they decided to create an innovative version of the classic dishes - French onion soup.

3D-press has been tested on the traditional component - toast, which were printed with aromatic onion powder. Chef Citrin joined a small parcel of the petals of onion and cheese burrata with croutons printed and decorated with flowers all scorodite and onions in batter. Add to this the oxtail soup, which made a rich consomme beef incredible interpretation of classic French onion soup.

Culinary Institute of America
Culinary Institute of America (KIA), the outstanding culinary school of the country, in partnership with 3D Systems should explore the intersection of 3D-printed food and traditional craft methods of cooking. Since the creation of 3D-food research laboratories in their campus Hyde Park, using a 3D-printer of food ChefJet Pro, the partnership will also include a series of conferences and seminars for the community KIA, as well as scholarships and internships in the culinary laboratory 3DS in Los Angeles.

Modernist cuisine
3D Systems had the honor to cooperate with the modernist kitchen, working on the creation of the final dishes in the dinner of 50 dishes for Ferran Adria in Spain. This last meal consisted of submitting absinthe printed with the 3D-printer "lumps of sugar" and the special 3D-printed ceramic spoons. Thanks to the Spanish chef Adria roots of traditional sugar cube turns into a colorful whimsical structures resembling pipe Gaudi in Barcelona. Unusual ceramic spoons for absinthe also been developed specifically for this case. Printed on of 3D-printers, each spoon has teeth that mesh with the geometry perfectly gentle sugar, holding it while serving.