Rhizome: The Kitchen as a Research Lab
Workshop: Jake du Pont & Andrew Luzmore
31. Oct 2026
10:00 - 12:00
- Location: Klein 16
- Language: EN
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In Collaboration with:
How are the foods of the future created? The team from Rhizome and Blue Hill shows how kitchen, agriculture, and research work together to develop new ideas for our food system. Through live demonstrations and tastings, participants experience how findings from field trials make their way onto the plate. Together, Jake du Pont and Andrew Luzmore give insight into Rhizome's work and show how flavor, nutrition, and regenerative agriculture inspire one another. A workshop for anyone who wants to understand and experience the kitchen not just as a place for cooking, but as a lab for the future.
Gastronomy experience is an advantage.
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Jake du Pont
Special Projects Sous Chef at Blue Hill & Rhizome
Jake works at the intersection of kitchen, research, and product development, translating scientific findings into culinary applications. After an initial career as a lawyer, he moved into fine dining. Today he develops new approaches to a regenerative food culture together with Blue Hill and Rhizome.
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Andrew Luzmore
Head of Research at Rhizome
Andrew leads Rhizome's research work, connecting culinary research with field trials as well as an international network spanning science, agriculture, and industry. Together with his team, he develops new solutions for a sustainable food system.
31. Oct 2026
10:00 - 12:00
- Location: Klein 16
- Language: EN
- In Collaboration with:
How are the foods of the future created? The team from Rhizome and Blue Hill shows how kitchen, agriculture, and research work together to develop new ideas for our food system. Through live demonstrations and tastings, participants experience how findings from field trials make their way onto the plate. Together, Jake du Pont and Andrew Luzmore give insight into Rhizome's work and show how flavor, nutrition, and regenerative agriculture inspire one another. A workshop for anyone who wants to understand and experience the kitchen not just as a place for cooking, but as a lab for the future.
Gastronomy experience is an advantage.
-
Jake du Pont
Special Projects Sous Chef at Blue Hill & Rhizome
Jake works at the intersection of kitchen, research, and product development, translating scientific findings into culinary applications. After an initial career as a lawyer, he moved into fine dining. Today he develops new approaches to a regenerative food culture together with Blue Hill and Rhizome. -
Andrew Luzmore
Head of Research at Rhizome
Andrew leads Rhizome's research work, connecting culinary research with field trials as well as an international network spanning science, agriculture, and industry. Together with his team, he develops new solutions for a sustainable food system.
