Three-dimensional printing could be a tool in a whole new realm of food preparation and presentation, and The Culinary Institute of America is working to be part of that process.
The premier culinary school, based in Hyde Park, N.Y., has partnered with three-dimensional printing company 3D Systems Corporation, of Rock Hill, S.C., to develop applications for the ChefJet Pro, a 3D printer designed for fabricating food.
The partnership will include fellowships for CIA students at The Sugar Lab, its 3D printing culinary center in Los Angeles, which is slated to open to the public this spring. The CIA and 3D Systems said they also plan to hold a series of conferences and seminars on the technology.
The CIA announced the partnership last week at the Consumer Electronics Show in Las Vegas, where Thomas Vaccaro, the school’s dean of baking and pastry arts, used a 3D printer to create a ceramic piece of bakeware shaped like the bottom half of a beetle, based on beetle jewelry designs. The bakeware was filled with a cake covered with vanilla glaze and red fondant. It was topped with an “exoskeleton” made of flavored sugar, produced with the 3D printer, and complemented with traditionally pulled sugar wings. … (read more)