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Tastelab Zürich, Zürich (2025)

24/03/2025

For an celebratory event of a foundation in the culinary scene we were asked to showcase the fascinating world of mushrooms alongside their dinner.
As a side served to the innovative flying menu themed around the future of food, we designed and exhibited a two meter long and one meter high alive mushroom pyramid hosted by two food scientists.
Custom designed menu cards, infographic posters and table decorations complemented the stunning installation.

Food is so much more than what’s on the plate.
Food is art.
Food is culture.
Food is science.

We use every aspect of an event to showcase our clients story and their values to make their event truly unique and memorable.

Even more so in this case as the mushroom pyramid was harvested live towards the end of the event and all guests got a give-away of fresh artisanal mushrooms to take home with matching recipe recommendations.

Project collaboration with

06/03/2025

AI made tangible: With tech-inspired shapes and AI-generated flavour-pairings.

Some of our food items developed for and served at AI House in Davos, January 2024.

Project collaboration with

Images by

25/02/2025

Heads up everyone: Tonight at 18:00, registration for the next Cook the Science lesson will open!

This year's first Cook the Science event will be hosted by Shem Leupin and will revolve all around the beautiful world of coffee. Shem is the head roaster and brand manager at Stoll Kaffee and the co-founder of one of the best specialty coffee shops in Zürich, called COFFEE.

Together with Shem and Prof. Thomas Michaels, we will explore the secrets of great barista coffee and the science behind it.

Are you an ambitious home barista, or would you like to become one? Are you a regular coffee drinker or simply curious what it's all about? Come join us for this exciting lecture!

Register tonight to get your free ticket - we expect it to book out very fast again so set your timers!

https://ethz.ch/en/news-and-events/events/cook-the-science.html

with and Shem Leupin from Stoll Kaffee and COFFEE at ETH Zürich

Follow www.instagram.com/cookthescience.ethz

Photography by Lukas Lienhard

24/02/2025

Let’s get things brewing!

The next lecture of our Cook the Science series revolves all around the beauty of and science behind the fabulous world of coffee.
If you want to learn how the grind size correlates to extraction time, what the elusive crema actually consists of and how different roasts influence the flavour profile of your favourite brew - this is the class for you!

On Tuesday, 18 March 2025 at 18:00, Prof. Thomas Michaels welcomes Shem Leupin from Stoll Kaffee to ETH Zurich. The former Swiss Barista champion is responsible for marketing and specialty coffees at Stoll and is also the co-founder of COFFEE, one of the best specialty coffee shops in town.

Reserve your free seat from tomorrow evening at 18:00 sharp - this will book out fast!
Access through the link in our bio.
ethz with and from and at

Photography by

24/02/2025

Let’s get things brewing!

The next lecture of our Cook the Science series revolves all around the beauty of and science behind the fabulous world of coffee.
If you want to learn how the grind size correlates to extraction time, what the elusive crema actually consists of and how different roasts influence the flavour profile of your favourite brew - this is the class for you!

On Tuesday, 18 March 2025 at 18:00, Prof. Thomas Michaels welcomes Shem Leupin from Stoll Kaffee to ETH Zurich. The former Swiss Barista champion is responsible for marketing and specialty coffees at Stoll and is also the co-founder of COFFEE, one of the best specialty coffee shops in town.

Reserve your free seat from tomorrow evening at 18:00 sharp - this will book out fast!
Access through the link in our bio.
ethz with and from and at

15/02/2025

The intersection of science and cooking is where Tastelab has its home and its heart.

Last year, we were fortunate to collaborate with wonderful people who share our curiosity and enthusiasm, and to learn from their expertise.

Thank you, Rebecca Clopath, Jens Jung and Markus Stöckle for joining us on the Cook the Science adventure!

As winter is slowly coming to an end, we are currently working on a second semester of Cook the Science events, and we are very much looking forward to hosting more amazing people at Zurich's finest university.

Find all the event details at www.ethz.ch/cookthescience - sign up and join us at ETH Zürich!

With Portraits by Ornella Cacace Photography

11/02/2025

With loads of enthusiasm and quite a bit of pride: Please meet Cook the Science, one of our all-time favourite projects!

In cooperation with ETH Zürich and Life Science Zurich, we bring cooking shows to ETH - and give it a nerdy twist: At Cook the Science, ETH professor Thomas Michaels, an expert for soft matter physics, meets world class chefs and culinary experts to discuss cooking techniques and the physics and chemistry behind them.

Last semester started with a bang: Rebecca Clopath, Jens Jung and Markus Stöckle visited ETH for the first three lectures, and the rooms at ETH were full and buzzing.

Follow the new Cook the Science instagram account to get the latest news!

https://instagram.com/cookthescience.ethz

13/02/2024

Whatever you do in the kitchen, the food’s story, its intention and the whole work and thought that has gone into that single dish can only reach the guests with an amazing Front of House team.

To be able to cater for all the culinary needs of the AI House’s guests, we travelled to Davos with eight chefs, three baristas and a service team of nine people.

Although we do love everything tech and digital, we are very aware that what in the end makes a project come to live - and makes it memorable - is our Front of House team.

We were so happy to see that, even after thousands of coffees, countless runs up and down the kitchen service stairs, impossible logistics and barely any breaks, you were your friendly, chirpy and happy selves - combined with the utmost professionalism and skill.

Thank you!

canto

Collaboration with

07/02/2024

For each project we cater for, we design a new menu from scratch: tailor-made to the season, the event setup and especially - and that’s maybe what makes us unique - to the theme of the event.

At this years World Economic Forum we were responsible for the entire gastronomic offering of the AI House, the central hub for all things Artificial Intelligence for that week in Davos.
Obviously our client - and us! - wanted to showcase this theme also in the food we served to their guests.

Now what the hell has AI to do with food & cooking?
Actually a lot!

Machine learning algorithms can be used anywhere - even in the kitchen!
Why some ingredients go surprisingly well together is not down to magic, but because they share key aromas.

The Art & Science of Foodpairing determines an ingredients specific aromatic profile using gas chromatography coupled mass spectrometry - measuring each and every flavour molecule.

Complex molecular patterns are grouped into 14 aroma types - with subgroups each - using machine learning. Foodparing algorithms compare these results to the other 1700+ ingredients in the database to determine the best matches for new and exciting pairings.

Inspired by this mind-opening approach, we are pairing celeriac with kaki, apple with hay and chocolate with chipotle chili.

Our custom designed menu cards, picturing two paired ingredient’s flavour profiles, gave our guests a glimpse into this fantastic world - in a playful, visually appealing and easy to digest way.

Project collaboration with

The Art & Science of Foodpairing (web platform & book)

Tastelab Zürich

24/03/2025

06/03/2025

25/02/2025

24/02/2025

24/02/2025

15/02/2025

11/02/2025

13/02/2024

07/02/2024

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