Eloise Villseca discusses how fine dining will continue to exist but with a reduction in the number of establishments, emphasizing personalized and exclusive experiences. The conversation touches on the use of technology in the kitchen, including the potential for ultrasonics and 3D printing, although the effectiveness of 3D printing for food is questioned. Sustainability is a significant theme, with an emphasis on local, ecologically friendly food production and reducing plastic waste.

Read Michael's corresponding article for Forbes here:

https://www.forbes.com/sites/forbesinsights/2019/09/03/podcastheloise-vilaseca-director-of-innovation-and-research-of-el-celler-de-can-roca-spain-on-the-future-of-fine-dining-experiences/?sh=3cecfa5d6c45

Heloise Viliseca - Future of food and fine dining