Spanish Chef Jordi Bordas Makes CHICque. Gourmet Aftertastes!

Join Art & Science Node Berlin in this workshop and discussion about the health benefits and sensory stimulations of this delicious plant’s roots and discover its molecular structure through the medium of interactive media art.

The workshop will feature the molecules of inulin and terpenes from the chicory roots. Here, artists – Jill Scott and Marille Hahne, pastry chef Jordi Bordas, food producer – Sensus will collaborate to provide you with innovative forms of communication plus two astonishing pastry recipes that will not only stimulate your tastebuds but give you a basic start for a future of healthier baking and consumption.

All speakers and presenters share a passion to explore how interdisciplinary ideas can promote the unique health benefits of chicory. The online discussion will bridge art & science with the celebration of culinary art, prepared especially for you to learn by doing. Such teamwork might redefine how we understand and use these new ingredients as well as change agricultural production and eating habits.

The event would take place over two evenings, on the 28th and 29th of June. The first evening consists of an international art and science discussions panel, films about inulin production, and a master cooking exercise with two fabulous inulin dessert recipes invented by Jordi Bordas (World Pastry Champion). On the second evening, a discussion and analysis take place.

This international event related to the CHIC Horizon 2020 EU Project and CHIC Artists-in-Residence Program is designed by Art & Science Node to help you explore innovative approaches to the use of chicory with the chance to taste great food and share your accomplishments with others.

The event will be held on the Zoom platform. For more information, visit https://europlantbiology2020.org/.

WORKSHOP TEAM

Matthew de Roode, the Innovation Manager at Sensus in the Netherlands will help you to explore the properties of inulin. Sensus is the producer of chicory root fibers and they will provide high-quality inulin from chicory roots to the workshop’s participants. Inulin is a highly versatile ingredient that not only acts as a sugar replacement and fiber enrichment, it has the same taste characteristic as sucrose and can be used as a fat replacement in pastry preparations.

Jill Scott and Marille Hahne are German-Swiss artists that cross art, ecology, and neuroscience disciplines. For the past two years, they have been exploring the relation between sensory perception characteristics and biodiversity. In a new artwork called “Aftertaste” and a film entitled “Chicory Unpacked”, they explore the molecular structure of chicory in relation to models from the gustatory and olfactory system. This unique perspective comes from the Artists-in-Residence Program of the CHIC Horizon 2020 Project. They will also describe how to make delicious chicory root cappuccinos.

Jordi Bordas is the winner of the Pastry World Cup in Lyon in 2011. In the past years, Jordi has dedicated himself to researching and investigating new, functional ingredients for use in pastry, such as inulin. During the workshop, he will be joined by Adrianna Jaworska – Head of the R&D&i at Jordi Bordas Innovative Pastry Education. They will teach you to make two groundbreaking inulin-based recipes: Chocolate Soufflé and Lemon Meringue Pie.

Art & Science Node: Joanna Hoffmann is an artist working in the field of multimedia installation, XR, video animation. She is the founder and Chair of Art & Science Node (ASN). They will organize the workshop and the immersive, virtual exhibition “Capture the Future(s): OUR BIO-TECH PLANET. The Routes to Roots Networks and Beyond” presented at the Plant Biology Europe Congress. ASN is a creative & innovative network aiming at and committed to the creation of the synergy between art, science, and technology. Joanna will be joined by the ASN curator Karolina Wlazło-Malinowska.