Associate Prof Richard Mitchell, of the Otago Polytechnic
Food Design Institute, displays an example of food design -
a modernistic interpretation of black forest gateau. Photo
by Linda Robertson.
Dunedin's rapidly rising status in food design circles
will be reflected in a international conference being hosted by
the Otago Polytechnic later this year, organisers say.
High-profile culinary artists and designers from throughout
the world will converge on the city for the International
Food Design Conference and Studio, which is being hosted by
the polytechnic's Food Design Institute, formerly called the
School of Hospitality.
Organisers said about 200 people were expected to
participate, including about 60 from overseas countries,
including Denmark, Canada, the United States, Mexico, Turkey
The three-day conference starts on July 2 and will explore
the interplay between food and design and consider the food
design industry's future.
Associate Prof Richard Mitchell is responsible for the
conference and sees it as a ''great opportunity'' for the
food industry to get involved with the public and boost
understanding of latest trends.
Food design is a wide-ranging concept that includes the use
of art and design principles in the visually appealing
presentation of food and drink.
Prof Mitchell said Dunedin had become well known for
producing a distinctive ''Dunedin Sound'' in music and for
the successful iD Dunedin Fashion Week.
The ''very exciting'' forthcoming conference was also ''very
much putting Dunedin on the international map'' in food
design, he said.
The Otago Polytechnic's new bachelor of culinary arts degree,
introduced two years ago, was already recognised as the only
design-led culinary arts degree in the world.
Guest speakers include internationally respected chefs and
food designers, such as leading US chef and author Emilie
Another overseas participant is Chloe Morris, a London-based
artist who has a bachelor of arts degree in interior
architecture, but spends much of her time combining
ingredients in order to tell stories, by using food.
Latest food design research findings will be passed on in the
mornings, and participants will work together in later studio
In the evenings, members of the public could appreciate food
experiences designed by collaborative teams of local and
international chefs and designers, organisers said.