Another pathway of experience design comes through the serving of food and is decanted via the evolution of restaurant cultures. The bleeding edge of cooking is a hive of sensory activity. The willingness and understanding of restaurant chefs to want to surprise and break assumptions, coupled with the abstraction and decoupling of flavor from its mother-form is providing for wild leaps of faith. New techniques and new tool kits have arrived thanks to chefs seeking out chemists and machine makers for collaborative benefit. Chefs can now embed flavor into materials not heard of before, while eradicating the separation of salt for maincourse and sweet for dessert. Foams, bubblebaths, gels, condensates, crunches never snowboarded before, hot and cold waves like physists seeking out new quantum materials. Environmentals like smoke or other textured or fragrant materials. The only remnants to an older time are the waiters. Surely more theatrical and narrative heavy experiences are soon to appear.

Biggest regret in my life so far: Having to turn down and stagiere position at El Bulli. (I could not get out of other committments…a painful lesson.)

Nevertheless, if i had done that then i would not be where i am now which i really can’t complain about. Actually i feel lucky to be able to work on fascinating projects with clients or together on collaborations with friends. Food has not left forever. Personally i would like to integrate the learnings from working with food and experience across to what i do now which is so similar. Here’s a promise to reengage with the sensory richness of food and theatre.

Video is of Alinea restaurant in Chicago, and you can take a look at their R&D here. El Bulli is located in Rosas, Spain.