The Future of Cooking Masterclass
On Tuesday 10th March 2026, in conjunction with The Seminars of the International Centre of Molecular and Physical Gastronomy (AgroParisTech, France) we were delighted to welcome Chef Pasquale Altomonte and Dr Dao Nguyen, from Geneva, Switzerland, for a masterclass in the Culinary Demonstration Theatre.
THE FUTURE OF COOKING: CREATIVITY, SUSTAINABILITY & ZERO COMPROMISE
The masterclass explored how cuisine evolves when food products are no longer the central reference. Through live culinary demonstrations and guided tastings including chocolate covered grasshoppers, and insect flour cookies , it examined zero-compost design, insect-based proteins and synthetic (note-by-note) cooking as concrete responses to emerging environmental and systemic constraints. By moving from ingredients to functions and systems, the masterclass reframes cuisine as a discipline of design, efficiency and strategic choice.