2015 is still two days away, but it’s already shaping up to be a very eventful year — and a delicious one!
Today, December 30th, a new partnership has been announced that brings together fine cuisine and 3D printing in a way not seen before. The partnership is intended to further education, development, and deployment of their disciplines, and looks to bring more finesse to edible 3D printing.
“Our collaboration with the CIA provides the culinary community with a unique opportunity to explore and experience the open-ended possibilities of fusing 3D food printing with traditional culinary arts,” said 3DS’ President and CEO, Avi Reichental. “Together we plan to advance culinary arts through education, exploration, and experimentation by introducing 3D printing into the professional kitchen.”
The three-pronged partnership approaches edible 3D printing through their development collaboration, a beta program the CIA will run for 3DS’ ChefJet Pro professional-grade 3D food printers, and an expansion of The Sugar Lab that will integrate students and faculty from the CIA.
Their development goal will be addressed with joint conferences and seminars targeted at the CIA to bring 3D printing to them, on campus. 3D printing technologies will be demonstrated on-site with state-of-the-art equipment.
The ChefJet Pro 3D printers from 3DS are the world’s first professional 3D printers, and CIA will undertake a beta testing program to enhance their performance for use in professional kitchens, creating everything from cake toppers to custom-designed candy products. The ChefJet Pro, which is anticipated to be available in the second half of the new year, will create edible printouts based on 3DS’ ColorJet Printing technology. Its Digital Cookbook software sweetens the deal for users.
Finally, The Sugar Lab, 3DS’ Los Angeles, California-based center, will offer fellowship and internship programs to students at the CIA. The Sugar Lab, slated to open to the public in Spring 2015, is a hybrid digital kitchen and event space that will work to develop food creations via 3D printing technology, alongside culinary leaders. The Cubify platform will also expand as The Sugar Lab progresses.
“Through our partnership with 3D Systems, The Culinary Institute of America will elevate 3D printing technology by integrating it into our curriculum so that current CIA students, alumni, and culinary professionals can have access to this new platform in the future,” said CIA President Dr. Tim Ryan. “I am excited to see how this technology will open opportunities to chefs as they explore its creative, design, and functional capabilities using new techniques that will integrate 3D printing into the professional kitchen.”
For those attending next week’s International CES in Las Vegas, on Wednesday, January 7th, at 3DS’ booth, a media event will be held to provide further information. Avi Reichental and Dr. Tim Ryan, Presidents of 3DS and the CIA, respectively, will be discussing the collaboration. 3D Systems will be located at the Sands Expo, Booth 72225, and the presentation will be 3-4 pm PST.
Let us know your thoughts on this new partnership at the 3D Systems and the Culinary Institute of America Partner Up forum thread over at 3DPB.com.
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