Following over four years at the helm of the Culinary Research and Development department at Copenhagen'sNordic Food Lab, Roberto Flore has announced that he will be moving to theDanish Technical University (DTU) as Project Manager of the new FoodLab inside of the DTU Skylab.
Speaking of his new role, at what is considered one the World's most innovative universities, he said: “I needed to search for new challenges and look for the future interaction between food and technology.” Indeed the new role “will be a more practical application and prototyping of products related to technology” he explains.
The brand new food lab at the DTU operates by the motto ‘Think big, fail fast.’ An environment in which Roberto says you can ‘play free to make dreams real and make things happen’. It will also serve more as a coaching lab, where students will be able to push the limits through an encouraged trial and error approach.
Roberto leaves the Nordic Food Lab with a string of achievements to his name, including the labs first extensive publication on entomology "On Eating Insects." What is certain is that he will continue to collaborate with chefs on innovation, sustainability and social responsibility, inventing new technologies for restaurants and producers of the future.
The exact projects he will be undertaking at the new food lab will be revealed after its official opening in September this year. Watch this space!
Dal is one of those recipes that goes all the way back to the Indus Valley Civilisation. Unlike dishes such as biryani, brought to India by the Moghuls, it is one of those foods that has always been there. It is therefore a building block of Indian culture.
World Whisky Day is the perfect excuse to raise a glass of the spirit and savour its character and flavour. But there's a lot more to whisky than hot toddies and cocktails - it makes a great ingredient, adding punch and flavour to your cooking.