Скачать или смотреть From Farm to Lab: Stanford’s Chef-in-Residence Program

What happens when the path from farm to table runs through the lab? In this profile, Vayu Hill-Maini and visiting artist-chef Ramon Perisé explore food as a creative and cultural medium shaped by experimentation, aesthetics, and human experience.

Perisé is Head of Innovation and Development at Mugaritz, the two-Michelin-star restaurant in Spain’s Basque Country internationally recognized for its novel approaches to cuisine and research-driven experimentation.

This year, the Stanford Department of Bioengineering, in partnership with the Doerr School of Sustainability and the Office of the Vice President for the Arts, launched the Chef-in-Residence Program. Stay tuned for more updates this spring for the final phase of program events and activities to come.

Produced by: Taylor Jones

Sync ID: MB01NHH3EXGLBEZ

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