From July 6-13th, eight designers gathered 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, to inaugurate the first-ever food design workshop at SVA. Taking place in the French capital of Champagne province, the program's theme was to design new interpretations of "gateau de voyage"/"travel cakes": small, portable snack foods.
Under the direction of Marc Bretillot, founder of the food design program at L’ESAD, and Emilie Baltz, artist and food designer, the participants spent 4 days in the kitchen workshop at l'ESAD, assisted by Chef Georges Ribero as technical director. Alongside brainstorm sessions, daily tastings and prototyping, the group also visited Champagne houses, artisanal bakeries, chocolatiers and local farmers markets. Outdoor lunches, group picnics, communal dinners and even a high tea complimented the experience.
The workshop welcomed an international group, representing Puerto Rico, Korea, Singapore, Portugal, Chicago, Turkey and New York City. The results proved to create a diverse and delicious set of final projects. Inventions such as "marshmallow dream cakes", "foldable turkish breakfast", "artisanal portion control crackers", "chocolates for emotional feeding" and "stackable sweets" were baked, tempered and molded for the final presentations held in l'ESAD's Champagne Room Gallery. Bon Appetit!