Published: 29.04.08

Caremé's originality and space age technologies

The world's first celebrity chef, Antonin Caremé, creator of the soufflé and personal chef to the Prince Regent, can teach today's food producers many lessons.

This is according to the Svetlana Rodgers, Professor of Food, Hospitality and Culinary Arts at the University of Brighton. She will argue at a lecture on Tuesday 20 May that by successfully combining art and food preservation technology, Caremé was able to regularly cook for 100s of guests at once.

By using technology borrowed from space exploration, engineering and medicine, mass food producers supplying airlines and cruise ships can match his brilliance.

"Caremé was a product developer and food system designer," explains Rodgers. "Food service operators today need to be more inventive and use technology to gain competitive advantage. They rarely apply scientific principles to product development such as dishes with unusual texture or improved nutritional value."

Svetlana Rodgers is also the head of the Advanced Culinary Technology Research Centre at the university (based in Eastbourne). Her area of research is improving technology in the food preparation process and she carried out her postgraduate studies at the University of Western Sydney (Australia).

Whilst in Australia, she invented a novel bio-preservation technique using protective cultures for cook-chill meals. Later, at the Hilton College of Hotel and Restaurant Management (USA) she pioneered the incorporation of probiotic bacteria into restaurant meals.

Just mix in the ingredients: Caremé's originality and space age technologies
Tuesday 20 May 2008 at 6.30pm
Ward Hall
Darley Road
Eastbourne BN20 7UN

All welcome - if you would like to attend please email events@brighton.ac.uk.