Products of Design Summer Program in France, 2013

"Food Design in France"
July 6 - July 13, 2013
Summer semester: 1 graduate studio credit
Limited enrollment IPG-5373-A

This immersive workshop is a delicious foray into the growing field of food design. Taking place in the French capital of Champagne province, the program will be hosted in the kitchens of L’Ecole Supérieure d’Art et de Design de Reims (L’ESAD), home to one of the first culinary design program in the world. Emphasizing a maker-driven, cooking-centric approach, the program will reveal new perspectives unto the ways that we engage and identify with our food.

Under the direction of Marc Bretillot, founder of the food design program at L’ESAD, and Emilie Baltz, artist and food designer, the program is based on the understanding that food is our most fundamental form of consumption. In recent years, we have seen a growing awareness around the quality of the food we ingest and the industrial means surrounding our most basic foodstuffs. With the rapidly expanding reach of the design industry, designers are now uniquely situated to explore and affect these systems.

Using materials, gestures, forms and interactions, participants will investigate the role that ingredients, taste, shape and service play within food design. Throughout the workshop, critiques and performances will be held to emphasize the authentic development of personal “taste”. Students will likewise be challenged to consider the sensory experience of their work and its ethical, aesthetic, historical and political implications. A professional chef will assist participants with technical needs. Scheduled visits and tastings to neighboring distilleries, vineyards, local farms and food producers will be an essential component of revealing the complex, and delightful, space in which food design exists.

Located 80 miles from Paris (45 minutes on the high-speed train), the City of Reims is one of the cultural centers of France. Participants will stay in centrally located apartment-style housing with full service amenities.

Prerequisite: Students must be at least seniors in a four-year undergraduate program.

Tuition includes accommodations, selected meals and program field trips.

For further information contact Gabrielle Kellner, program coordinator, via e-mail: gkellner at sva dot edu; phone: 212.592.2118.

See our full schedule here.

 

Faculty

Emilie Baltz
Founder, creative director, b a l t z works

Emilie Baltz is the founder and creative director of B A L T Z WORKS, a collaborative design consultancy that offers creative communication solutions with a focus on the hospitality industry. Emilie also serves as the brand director at the Museum of Sex in New York City. Her clients have included Limoges porcelain, the New York Parks Department and the city of Ithaca, for whom she developed dining concepts for urban renewal projects. She has taught at Pratt Institute and the Vitra Design Museum Boisbuchet workshops in France. Her photography has appeared in Apicius Magazine, So Good, Vogue, Wired, New York Times Magazine, Traditional Home and the Financial Times. She is a member of the prestigious culinary association of Les Dames d’Escoffier and is the author of Junk Foodie, a gastronomic junk food cookbook for the lowbrow gourmand.

 

Marc Bretillot
Food designer, l’ecole supérieure d’art et de design de reims (l’esad)

Marc Brétillot is a Food Designer. He participates in catering and artisan culinary practices, the creation of new products, innovation consulting for the food industry and organizes international events and performances for galleries and museums. He is the director of the Masters Program and also created the Post-graduate degree of Culinary Design at the Art & Design University of Reims (ESAD), which is where his adventure began when he created the first Research Workshop on culinary design in 1999. He gives conferences at the prestigious cooking school, Ecole superieure de cuisine française Ferrandi in Paris and is also invited to give workshops in France and abroad. He is co-author of Culinaire Design published by Alternatives, and has been developing an online platform called www.thinkingfooddesign.com which brings together industrialists, chefs, designers, historians – and anyone else – who is passionate about food.