As we’ve explored in our food 3D printing series, the technology is still emerging, with only a handful of food printing processes really approaching any form of maturity and level of commercialization. With those technologies that are on the market, we can catch a glimpse of how food 3D printing looks in the real world. In particular, we’re interested in how actual chefs might use the technology.
We spoke to users of the Brill 3D Culinary Studio powered by 3D Systems , including Top Chef winner Mei Lin , owner of Nightshade in Los Angeles, and Jimbo Irvin, Sous Chef at Local Three Kitchen & Bar in Atlanta. Both chefs have had hands-on experience with the technology and could attest to its potential applications. An array of edible garnishes 3D printed using the Brill 3D Culinary Studio powered by 3D Systems. The garnishes are inspired by Coming 2 […]
Creality has teamed up with Naomi Wu (aka SexyCyborg) to create the 3DPrintMill CR-30. By using a heated belt rather...