Celebrity chef Jozef Youssef will be asking what effect colours have on the sense of taste in an exclusive survey, with results revealed at the show.
On Hoteliers’ Day at Ambiente, Jozef will share the findings of his research with industry participants and invite them to a get-together with a finger food menu.
In the new research, Jozef, the award-winning chef and creative force behind the design studio Kitchen Theory, is hoping to expand on the theory that how food is presented can play a role in the perceived taste of a dish. In the survey, entitled The power of colour: A survey on how coloured tableware influences the perception of food, he will shine a light of how the colour of plates affects the perception of desserts.
The celebrity chef selected three desserts which are familiar in different cultures – Granola with fruit and yoghurt; fruit salad with ice cream; and a slice of chocolate tart with ice cream. For the colourful plates he used products from exhibitors. Jozef carefully created the desserts and arranged them attractively on the brightly coloured plate to photograph them.
He then recruited participants from four continents for the online survey, who rated the plates for each dish, based on appetite, health and sweetness. The results are now being analysed and at Ambiente, Jozef will present the results on Hotelier’s Day.
Thomas Kastl, director of Ambiente Dining, commented: “Multi-sensory experiences play a major role. It’s not just about flavour, but about being surprised and experiencing with all your senses. We are delighted that Jozef Youssef is our guest at Ambiente for the second time and is conducting an exclusive survey on a current hospitality topic. we are very much looking forward to the results.”
