Lab 3.0 experimental kitchen

20/06/2021

10/09/2020

A Green little boy.
had great teachers

10/09/2020

Classic Caribbean ceviche yellowtail pineapple Yuzu pickled onions and piña colada foam

07/09/2020

Open space amazing .mugnai 👏🏻

05/09/2020

23/08/2020

Chilled Spirmint soup Green tea caviar vacuum compressed Mellon carambola raspberry gel cream coconut crisps lemongrass oil and crushed ice

23/08/2020

Cocktail time "🍸🍹Free range Agave" - Don Julio blanco , elderflower and Napoleon mandarin liquors, lime and mango coulis sphere #

22/08/2020

Coconut passion fruit and other stuff I don’t remember lol old stuff from a younger me

20/08/2020

Disturbingly messy

18/08/2020

The homemade Cryo mint air maker

18/08/2020

Consommé

18/08/2020

Dramatic.

01/08/2020

Another day at the lab

29/07/2020

From “Jerusalem syndrome”
״אוויר הרים צלול כיין״ aka The wine b**g @ Jerusalem, Israel

28/07/2020

Red cabbage gazpacho

28/07/2020

Seared tuna rolled in Freeze dried spearmint powder Yuzu pickled leaks in charcoal in the very light passion fruit sorbet

25/07/2020

Malabi Wave ’tmeanyoushould

25/07/2020

Malabi Wave ’tmeanyoushould

24/07/2020

"Digital reef soup" at the with run by professor Amit Zoran -3D printed tofu noodle, clarified hot and sour soup, shiitake and wild forest mushrooms,romanesco , micro lentil sprouts, and laser cut nori .

24/07/2020

Digital Gastronomy 2011 - current

Digital Gastronomy is a culinary vision that infuses traditional cooking with new computational abilities. In the Hybrid Lab at the Hebrew University, we deploy existing digital fabrication instruments in traditional kitchens and integrate them into cooking via hybrid recipes. Our hybrid recipes merge manual and digital procedures, and import parametric design tools into cooking, allowing the cook to personalize the tastes, flavors, structures, and aesthetics of dishes.
For more information and a full list of credits please visit http://www.digitalgastronomy.co/

24/07/2020

Digital Gastronomy 2011 - current

Digital Gastronomy is a culinary vision that infuses traditional cooking with new computational abilities. In the Hybrid Lab at the Hebrew University, we deploy existing digital fabrication instruments in traditional kitchens and integrate them into cooking via hybrid recipes. Our hybrid recipes merge manual and digital procedures, and import parametric design tools into cooking, allowing the cook to personalize the tastes, flavors, structures, and aesthetics of dishes.
For more information and a full list of credits please visit http://www.digitalgastronomy.co/

24/07/2020

Coffee break .0

18/07/2020

Reduction.

15/07/2020

Pixel-cake: a casted dessert using modular (programmable) mold. A Turkish coffee infused white chocolate mousse
that progresses gradually to red wine concentrate and passionfruit Gellé peaks. The result is a unique dessert that has a well-balanced dispersion and progression of flavors.
The dessert resembles a futuristic-looking "skyline" (Inspired by Jordi's skyline of Girona) This new approach gives the chef a whole new way of customizing and tweeking both visual appeal and flavor layout within the dessert.
Photography

14/07/2020

01/01/21

14/07/2020

Extra virgin Bloody Mary from our exhibition Jerusalem syndrome with amazing photography

13/07/2020

Recycling -Green sea - Gillardeau oysters, sesame oil, Yuzu, gélle base of cucumbers,green chili sour gélle cubes , spearmint, and crème fraîche thanks for the amazing plates! I'm coming tomorrow to order!

13/07/2020

P.U.K action @ Lab 4.0 innovative workshop