Top chef Jan Smink opens first high-end restaurant in The Netherlands with 3D-printed food on menu

Jan Smink

Top chef Jan Smink opens first high-end restaurant in The Netherlands with 3D-printed food on menu

A perfect combination of traditional, local products and an innovative approach. This is the essence of his cuisine, which brought him to the very top of the Dutch food industry. From September 2018 we will be able to experience it in its full glory. Jan Smink, Top Chef and Ambassador of byFlow, is opening his own restaurant in Wolvega. It will be the first place in the Netherlands with 3D-printed food on the menu.

To surprise my guests with a new and unique experience, I want to be open to innovative technologies. By using the Focus 3D Food Printer I’m able to experiment with traditional, local ingredients and serve them in forms and shapes that otherwise would not be possible. I’m excited that my restaurant will be the first in the Netherlands to do so. Continue reading “Top chef Jan Smink opens first high-end restaurant in The Netherlands with 3D-printed food on menu”

New cake baking technique combines traditional confectioner craftsmanship with mathematical algorithms and 3D printing

cake baking technique

A Ukrainian pastry chef by the name of Dinara Kasko is making waves ‒ both figuratively and literally ‒ with a new cake baking technique that combines traditional confectioner craftsmanship with mathematical algorithms and 3D printing. A collaborative undertaking that’s original from start to finish, Kasko works together with artists, engineers, and other pastry chefs to make her elaborate, geometric creations.

3D printed molds form the basis of these one-of-a-kind pastries, produced via state-of-the-art modeling software that simulates the interaction of objects in space. Variables such as shapes, material properties, gravity, and of course, flavour all come into play in Kasko’s painstaking baking process, which has been featured on magazine covers, design websites, and baking competitions around the world.

The result is an exquisite slice of artistry that’s almost too good to eat. Of course, “almost” is the operative word here, as Kasko always includes the crème de la crème of gourmet ingredients, in true pastry chef fashion. Continue reading “New cake baking technique combines traditional confectioner craftsmanship with mathematical algorithms and 3D printing”