Congratulations to 3 M.Sc. students from cohort 10 of the FIPDes programme who developed their Note by Note dishes while based in TU Dublin, School of Culinary Arts and Food Technology in semester 2 (Jan-May 2022). Douglas won joint first prize, Maria won second prize and Eléonore won third prize in this year’s contest. They were among 10 pre-selected finalists who participated in the 10th International contest of Note by Note Cooking organized by the Inrae- AgroParisTech International Centre for Molecular and Physical Gastronomy. The organizing committee members were Róisín Burke (TU Dublin), Yolanda Rigault (Paris), Heinz Wuth (Chile) and Hervé This vo Kientza (Inrae-AgroParisTech) with the support of the companies Pour la Science, Belin, Louis François, Iqemusu.com.

The theme of the 10th International Note-to-Note Cooking Competition (of "synthetic cooking") was "Savoury dice with fibre (no Rubik’s cube)”. A jury made a pre-selection of 10 entries.
The international jury was composed of: Jean-Pierre Lepeltier, International Club Toques Blanches; Philippe Clergue, Le Cordon bleu, Paris Yolanda Rigault, Paris; Heinz Wuth, Chili; Sandrine Kault-Perrin, Louis François Inc.

Douglas Yokomi Fornari - joint first prize
Douglas’s dish was entitled “Over the edges”. It comprised of 4 elements: a caramel syrup dice; a goats cheese foam; an Iberian ham crisp and a balsamic vinegar gel.

Maria Grazzia Peña Niebuhr - second prize
Maria created a 3D savoury present (gift) with a completely innovative flavour and shape that did not mimic any existing dish. It included dietary fibre and pea protein isolate. The flavour was that of a mixture of vegetables and popular ingredients like cheese and eggs.

Eléonore Boisseau - third prize
Eléonore created “An ocean breeze”. The idea behind it was to have a lemon-ginger meringue cube representing a rock next to the ocean, with the foam from the ocean represented by a lobster cream, and vibrant coral tuiles representing the coral from the water.