Dining + Design: Chef Dan Barber, Laureen Barber, Peter Guzy

The Food Studies Program of the New School for Public Engagement is partnering with The James Beard Foundation (JBF) to host a series of panel discussions titled Dining + Design: Conversations with Chefs and Architects on Creating the Ideal Dining Experience. This unique series feature sconversations with top toques and architects, highlighting the critical relationship between a restaurant’s culinary concepts and physical design in creating the ideal dining experience. The kicked off its first panel discussion with speakers:
Chef Dan Barber & Laureen Barber of Blue Hill (NYC) and Blue Hill at Stone Barnes
Peter Guzy, Co-Founder, Asfour Guzy Architects
Moderated by Mitchell Davis, Executive Vice President, James Beard Foundation

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  1. Talking Food and Design with the Team Behind Blue Hill and Stone Barns | Cook and Eat Better - April 28, 2013

    […] Beard Foundation and the New School. (You can watch the panel on the New School’s food site, Inquisitive Eater.) Guzy, who designed both the diminutive original Blue Hill on Washington Place in Manhattan and […]

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