December 30, 2014

3D Systems announced today a partnership with The Culinary Institute of America (CIA) to develop a series of educational collaborations and commence a beta program for the ChefJet Pro culinary 3D printer. The goal is to provide faculty and students the opportunity to explore 3D printed food and artisan culinary methods.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor’s degrees with majors in culinary arts, baking and pastry arts, culinary science, and applied food studies. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

“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 Avi Reichental, President and CEO, 3DS. “Together we plan to advance culinary arts through education, exploration, and experimentation by introducing 3D printing into the professional kitchen.”

3D Systems bought Sugar Lab in September 2013 and introduced the ChefJet series of 3D printers, an entirely new 3D printer category of kitchen-ready 3D printers for edibles back in January 2014. Its full-color, multi-flavor ChefJet Pro 3D printer is targeted at professional baker, cake master, and high-end event and restaurateur markets. Equipped with The Digital Cookbook, ChefJet software for the non-CAD user, the ChefJet printer series enables stunning edible prints to be incorporated into any professional kitchen.

Both companies will jointly develop a series of conferences and seminars for the CIA community to bring new state-of-the-art food 3D printing technologies to the campus.

Additionally, 3DS plans to provide CIA students with fellowship and internship programs at the Sugar Lab, which is now the company’s Los Angeles based 3D printing culinary innovation center. The Sugar Lab, which plans to open it to the public in the spring of 2015, is a hybrid digital kitchen and event space. The company plans to outfit this center with its latest food printers and invite pastry chefs, mixologists, and molecular gastronomists to collaborate in creating new food experiences. Later on the 3D printed confections and edibles will be available via its Cubify online platform.

“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,” explained Dr. Tim Ryan, President of the CIA. “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.”

Built from 3DS’ ColorJet Printing (CJP) technology, the ChefJet Pro 3D printer is a full-color, multi-flavor, large-format printer with a build volume of 10x14x8″. ChefJet Pro materials can be mixed to create chocolate mint candies or full-color, mixed sour apple and cherry candies. The ChefJet Pro is expected to be available in the second half of 2015.

3DS and the CIA plan to host a press event at International CES 2015 on Wednesday, January 7 from 3–4 p.m. PST in 3DS’ booth at the Sands Expo, Booth 72225. Avi Reichental, President and CEO of 3DS, and Dr. Tim Ryan, President of the CIA, will be discussing the future of food and the intersection of 3D technology and the culinary arts. There will also be a demonstration of traditional confection artistry fused with 3D printing.



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