Press Review
26 September 2018

Press review #8

Created by four students from the Massachusetts Institute of Technology (MIT), Spyce is a restaurant in Boston (USA) where cooking is entirely automated. The dishes are invented by starred chef Daniel Boulud: ‘I realized that automated cooking brought precision, consistency, taste and also freshness to the preparations’, he explains in an interview to science web portal Futura Sciences.

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Online magazine Resto Connection, which reviews and decrypts the latest innovations in foodtech including digital marketing and social networks in the catering industry, features an interesting paper on the technologies that are reinventing our habits and pushing the boundaries of culinary art.

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In May this year, the Finnish establishment Nolla set up a popup Bistrot in New York to convince American consumers that quality cooking can also be sustainable. Zero waste restaurants are increasing popular in Europe. a presents a review:

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