How gastrophysics is changing hospitality

While it's commonly acknowledged that we eat with our eyes, the latest scientific studies of food and dining trends have revealed some insightful new research set to elevate the entire hospitality industry.  Neil Gow, Le Cordon Bleu Master of Gastronomic Tourism and Haute Etudes du Gout graduate, joins high profile international chefs in championing the role science is playing in improving the dining experience.

“The latest gastrophysics research, food studies and trends reveal that the actual food on your plate accounts for only 50% of what makes a positive dining experience. We've now discovered that the shape and colour of the plate, the weight of the cutlery, ambiance, background music and the way the food is presented have subconscious impacts that determine how pleasurable the dining experience is,” says Neil.  

As a result of this new 'dining science', Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is excited to be hosting free industry seminars on neurogastronomy and gastrophysics.  Presented by Neil Gow himself, 'Gastrophysics – The Art of Consuming Everything But The Food' will examine the principles of molecular gastronomy and modernist cuisine; delve into multi-sensory dining and its influence on dining and restaurant practises; and explore other emerging trends in cuisine and dining.

Attendees will learn how the colour of the plate affects the taste perception of our food, why an individual will eat less standing up, and how visual factors (specifically the colour and balance of elements on the plate) affects a diner's experience.

This informative free seminar is open to everyone in the food and wine industry including chefs, culinary arts students, hospitality teachers and gastronomic amateurs and enthusiasts keen to learn more about contemporary trends in gastronomy. Registration is essential.

REGISTER FOR YOUR FREE TICKETS!

Gastrophysics: The Art of Consuming Everything But The Food will be held at:

• Le Cordon Bleu Melbourne Culinary Arts Institute on 16 May 2018 from 6-8pm. REGISTER HERE FOR Melbourne

AND

• Le Cordon Bleu Sydney Culinary Arts Institute on 17 May 2018 from 6-8pm. REGISTER HERE FOR Sydney

Media contact for Le Cordon Bleu interviews or photos (not for publication): Amanda Mills, Green Light PR, Mobile: 0412 513 412, Email: amanda@greenlightpr.com.au