Gourmet chef André Kneubühler relies on SLS 3D printing for the presentation of his sophisticated dishes.

FDM 3D printing is often the widely used technology when it comes to decoration in haute cuisine. At the «Golden Chef», the most important Swiss cooking competition, Gourmet chef André Kneubühler who currently works as a sous chef for Tanja Grandits, Switzerland’s best chef, relied on SLS 3D printingfor the presentation of his sophisticated dishes.

For the final, Kneubühler came up with a very special form of presentation in addition to his elaborate fish and meat dishes. Following the given theme of «Swissness», he created – with the help of his sister, who works in the 3D printing sector – a show plate with various, characteristically Swiss decoration elements. Because of their complexity, the custom designs were manufactured using additive technologies. «I decided to use 3D printed parts because it’s the ideal [way] for me to be creative and to create all kinds of shapes», the chef explains.

In this vein, the mountain range, various Edelweiss vases and plates, and a 1:1 model of the Matterhorn were produced using Sintratec’ Selective Laser Sintering (SLS) – the Sintratec S2 System precisely as well as PA12 nylon material for its stability.

Then, Kneubühlerand and his team ingeniously combined the white-painted 3D parts with magnets so that small gold plates with the food could be fixed on top.

Although the use of additive technologies in the culinary industry is nothing new, the expert’s perception of 3D printing has changed drastically as a result of the collaboration with Sintratec.

«With you guys, the parts were almost perfect, and I have rarely seen that with 3D printing», he points out. The gourmet chef also sees some potential for this industry in the future: «The Sintratec technology definitely has its place in star gastronomy – it offers a lot of creative freedom and is particularly suitable for special serving arrangements», he states. “We are already looking forward to the next tête-à-tête between high-tech and haute cuisine!”

The culinary expert convinced the jury of this year’s competition not only with his cooking abilities but also with this sophisticated presentation: He is voted the third best chef in Switzerland, just behind the winner Paul Cabayé and the runner-up Stéphanie Zosso.

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