Artist, designer and chef, Jasper Udink ten Cate, is my guest today on Inside Ideas. He is the founder of the Creative Chef Studio, a multidisciplinary Art & Design studio fusing food, creativity, and ingredients including biotech, to transform dining into experiences that can challenge perspectives and inspire new ideas.

“If you can change the typology of dining into a set of tools, where you can experience food and connect with stories then you have the power to create starting points for people to connect with the stories and tell it to others – and then we have a connective story for a better future,” Jasper told me.

At the heart of this new dining are the experiential recipes using ingredients that will go far beyond your taste buds.

“From my studio my team and myself create experiences that evolve around my artworks, designer objects and stories that are often but not necessarily linked with food,” he said. “These ‘experiential recipes’ use ingredients like biotech, physics, coding, music, philosophy, product design, biodiversity, fashion, graphics, painting and any kind of other discipline you can imagine. You could say my performances are ‘experiential recipes’ that are served in space and time.”

His studio is also specialised in creative art direction, product- development and marketing strategies for companies. And Jasper, who has 15 years in the food business, and six years as an artist, has also worked for companies like Nike, Reebok, Google, Brightfood Shanghai, BASF, Rabobank, Abnamro and many more.

I am delighted to have the Creative Chef on the show to learn more about how dining experiences can help shape a better world.

The post Dining out for a better world first appeared on Innovators magazine.