On 23 November 2016, around thirty hotel management students from the École hôtelière de Lausanne (EHL) took up the challenge of integrating liquid wholegrain cereals developed by the Nestlé Research Center (NRC) into novel recipes.
Nowadays, the colours and textures of a dish are essential elements in terms of its presentation. They contribute towards the visual and tactile sensation of the ingredients, awakening curious taste buds.
Over the past two decades, gourmet cuisine has become a means of promoting a country. A strong culinary culture helps forge national identity worldwide. In this game, the largest countries aren’t necessarily the winners.
Cooking today tends to give precedence to visuals over taste. Chefs actively encourage this tendency by publishing photographs of their creations. Whether scant or abundant, modest or flamboyant – cookery is an art form.