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the
future of Food
Design This event is going to highlight
three influential aspects: a) aesthetics from a consumer perspective,
b) innovative food products and c) design supporting senses and a good
time. The Fire Emperor is the new appearance in the heart of Amsterdam's city centre. The Fire Emperor will be the pivot of public life. No-one can escape from this voracious building that day and night devours anything that comes near: innocent tourists and experienced gluttons, pale potatoes and fresh coriander, tame pigeons and live squid, raunchy market stalls and exclusive restaurants, worn-out musicians and erotic services, the water of the 'Rotte' and the faded perfumes of waitresses. Everything is being digested, pushed along and shovelled out again, but not before it has been substantially reshaped under high pressure. Because it is the new non-stop market hall that houses in the Fire Emperor. Everybody has something to look for here, and everybody and everything is prepared to defy the heat of the kitchen in the Fire Emperor. This is where the city boils and where people travel along on the vapours of exotic dishes. Angélique Schmeinck, Master Chef: Experience & Temptation The creator as seducer A good idea generates energy, creates movement and makes you attractive to co-workers, guests and suppliers. That sounds good, but where do you get this great idea? Everyone dreams, in the car, during a meeting or on the terrace in the sun. These dreams often produce the most beautiful thoughts and fantasies, which result in a feeling of excitement and energy. Often enough, such great ideas disappear just too easily. Idea missed. Chance missed. But sometimes the idea becomes an itch wanting to be scratched, what if it were to be realized? It doesn't matter what it is. A new project or a product, an event or an activity, or a new dish. Make time for renewal! Angélique will tell in here presentation the process of creating taste dimensions and the influence of 'seducing' to give a total experience. Therefore she will use as example here Culi-Air project ..The hot air balloon as a enormous convection oven And our moderator is
Mikael Besson,
Chef, freelancer for the gastronomy and hospitality industry |
ROC
van Amsterdam Like Community Colleges in
other countries we focus on vocational education and training for participants
from the age of 12 and adults in our region. We are one of the largest
Community Colleges in Europe with some 35,000 students and 3,500 part-time
and full-time staff at about 60 locations. The Hotelschool is situated
in the Da Costastraat Amsterdam.
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