Food Design

Food Designer

Today, the Food Designer is a professional figure still in its embryonic state because there is no academic institution that forms it. The Food Designer should be half chef and half designer, and have a combination of both the methodological knowledge of the designer and the chemical and technical knowledge of the chef, who is able to transform and combine the raw material. Moreover, because food inevitably leads to an experience, and because the Food Designer should aim at an aesthetic experience, this professional figure should have knowledge of the artistic and creative approach to a project. Today, however, since there are no university courses that teach Food Design as the complex discipline that it is, people who design food are designers, architects, and innovative chefs.