Food manipulation in respect of natural shapes and colors
by Shangri-la Hotel Chiang Mai
The Chef will introduce a reflection on nowaday's importance of the shapes, colors and sizes of any type of container, currently available on the market and designed to present dishes. He will also guide the audience through the different types of materials used to produce those containers and their impact on the preservation of the quality of the food served and its potential transformation. Finally he will address the question whether food presentation must be always different and continuously changing, or should we go back to the tradition and focus more on the genuinity and authenticity of the recipes.
Mr. Alfonso Caputo