Why do courses have to be served in a set order - starter, main, dessert? Why can’t I have my dessert first?
A mealtime conversation between Le Cordon Bleu-trained chef Jewel and I sparked off a brainstorming session on what would happen if people could explore their food.
Given that consumers are searching for increasingly novel experiences what does this mean in relation to the art of dining? Are there frameworks that would support this? What are the implications of changing consumption habits? Could we create culinary experiences that reflect or cater to this?