Good design is key to even the most simple food project – from restaurant interior, exterior, lighting, menu, uniform, or cookbook – even the plates and dishes are part of design decisions. Make those decisions well and the results are extraordinary. Choose poorly, and even the most delicious meal will be less for the lack of design.
Here is a summary of the new category:
Description: Design at the service of eating, cooking, serving, distributing or experiencing food.
Examples: edible materials, culinary design, delivery systems or architectures, urban gardening, educational programs, multi-sensory gastronomic experiences, kitchens, food trucks, etc.
Judging Location: Paris, France
Jury Captain: Marc Brétillot (Food Designer)
Joining him are: Alok Nandi,
If you are interested in submitting your design, click here.