Otago Polytechnic is set to host its second International Food Design Conference and Studio.
Chefs and designers from around the world will lead discussion on the influence of ‘‘The Human Touch'' on our food, during the three-day event at the end of next month.
Prof Richard Mitchell, of the Otago Polytechnic Food Design Institute, said organisers did not want it to be a conference where people just gave presentations.
‘‘This is an opportunity to get your hands dirty,'' Prof Mitchell said.‘‘It will be short presentations of about 10 to 15 minutes and workshops of around two hours.''
So far six countries would be represented at the event, although ‘‘it is early days''.
Keynote speakers for the event would be New Zealand chef, restaurateur, cookbook author and television presenter Al Brown, internationally recognised designer Marije Vogelzang, of the Netherlands, and chef Michael Elegbede, of Nigeria.
The author of Eat Love, an international guest lecturer and food artist, Ms Vogelzang has worked with global companies such as Nestle, Lego, Selfridges and Nandos to design food concepts.
She uses her philosophy to stimulate creativity, saying ‘‘food goes to the stomach, but it can also activate the brain and rouse strong memories and emotions''.
An example of her work was a project where she wanted to encourage children to eat more vegetables.
‘‘She got them to design jewellery made from vegetables, but they could only use their teeth to carve the jewellery,'' Prof Mitchell said.
Mr Elegbede is a young up-and-coming chef from Nigeria who has most recently been working in New York at Eleven Madison Park restaurant.
He is now on a mission to rediscover and tell the story of Nigeria's food culture with his own personal touch - focusing on the unique flavours, ingredients and cooking traditions of Nigeria.
The polytechnic had students from a range of courses helping with the event, which provided them with great hands-on experience, Prof Mitchell said.
‘‘We have interior and product students designing the space; we have communications students working on a project to design various approaches to communication during the three days; and soon we'll have our culinary arts students working on the food experiences.
‘‘It all culminates in the gala dinner, for about 150 people, on the Friday night. It is not your traditional dinner - it never is with us.''
- by David Beck
