(Video) Designing a Multi-Sensory Experience For Diners
In this video, Chef Grant Achatz of Alinea in Chicago outlines the process of designing a new item for the menu. What starts out as just a fragrant centerpiece soon turns into a drink that starts out frozen, then thaws as the meal progresses. The diners then drink the eucalyptus-based cocktail as an introduction to the next course, which features eucalyptus.
It’s interesting to watch how prototyping and iteration play a huge role throughout this process of creating a multi-sensory experience for guests of the restaurant.
[via Grubstreet]
Recent Articles By Scott Mioduszewski 
Scott is a researcher, designer, and digital media storyteller. His interests are capturing and understanding the relationships and experiences people have using products and services.
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| TOPICS: | Arts & Culture, Design & Architecture, Food & Drink |
| TAGS: | Alinea, Chicago, experience, food, Grant Achatz, molecular gastronomy, multi-sensory prototyping |
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