April 23, 2012 Meeting
April 10, 2012
The April meeting of the Experimental Cuisine Collective will take place on Monday, April 23, from 6 to 8 p.m. in Brooklyn, as part of the 2012 Umami Food & Art Festival.
With the theme, “Elemental > shaping our process for culinary evolution,” Robert Truitt (executive pastry chef of Altamarea Group) and Brian Sullivan (Ai Fiori) will walk the audience through their creative process by examining design-related theory, cognitive understanding as it pertains to the culinary world, and the influence on the creative process that business occasionally supersedes. Attendees will not only get a visual sense for some of their past works, but also a demonstration incorporating some of the processes and theories that guide their work.
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experimentalcuisine.com 
I am program manager of a Bachelor of Culinary Degree at Otago Polytechnic in Dunedin New Zealand. We have just started our first year with 50 students. Our degree is unique in that the focus on understanding design principles and design thinking for creating dishes, menus, restaurants and service.
I am constantly looking for examples of chefs explaining their design thinking and I was hoping that there may be a audio or video recording of “Elemental > shaping our process for culinary evolution,” presentation?
Regards Tony HeptinstalB