3D food printing is still in it’s infancy but after this interview with Luis Rodriguez and Jason Mosbruker, we can’t wait to taste test some of the 3D food items that are already out there. The combination of tech meets food is an industry gap that any company can swoop into and find success, especially with foodies. 3Digital Cooks has a full 3D food printing resource guide that truly is bringing makers into the kitchen.
We’ve got to stop recording stuff before lunch. We didn’t eat lunch today. I’m super hungry. Anyway, 3D food printing, we finally got an interview with the cofounders of 3Digital Cooks, Luis Rodriguez and Jason Mosbrucker. They have a podcast, 3D Food Printing. I didn’t even know they had a podcast until we had this interview today. I’m going to have to listen to it now. I love their passion about food. They have this great resource site.
It’s a lot more in the maker and RepRap community, the way that they got started and the way that they’re working right now. I think that’s what needs to happen in 3D food printing, with the exception of 3D Systems who’s taken such a commercial route for it. It’s still in its infancy in 3D printing. It seems to be this wide open field or this wide open gap within the industry that nobody has really been addressing, except these guys and obviously the community of people that they’re talking with that’s very much on a, I almost want to say, casual level. But they’re passionate about it.
I just wrote for a foodie magazine, we just wrote an article about 3D printing food for a foodie magazine about Bee Hex, which we featured last month. The foodies are passionate in general, so why not get more tech tools in? A lot of them are very equipment focused. I could really see the passion and the combination between food and technology. It makes so much sense.
We just gained a couple of new friends today in the community, having this interview with them on 3D food printing. One of them is in New York and the other is in Germany. It sounds like they’re in the same room with us because technology is such a wonderful thing. Let’s go to the interview and hear how they got started and this wonderful conversation we had and then we’ll talk more about it on the other side.
Listen to the podcast here:
3D Food Printing – Bringing Makers to the Kitchen
Thanks guys, for joining us. We’re so excited to talk about 3D food printing. It’s been one of my favorite subjects to talk about, is 3D print food, 3D print food printers, whatever it is. It’s been a constant topic. I’ve written multiple Inc. articles and we’ve done multiple podcasts on it. So glad to have guys who are as passionate about 3D food printing as I am.
Thank you very much. We are also really excited to get to share our passion with everyone. Thanks a lot for giving us the chance to share with you our love. It’s exciting to be here because I’ve read a lot of your articles and I’ve listened to the food podcasts you guys have done, Tracy and Tom. It’s good to finally be here to share some of our knowledge with your community.
That’s so great. Why don’t we step back and just do a little bit of background on your company and how you got it started.
We’ve been printing food for, combined, about seven years. I started about three years ago with BotBQ, the open source 3D food printing barbecue. Luis got involved while searching for filament options, because obviously plastic isn’t that cheap. 3Digital Cooks, what we do is we create new food experiences, merging 3D printing and food. It’s pretty simple.
Do you guys have a background in culinary?
No. My wife is an amazing chef. I consider her one of the best cooks I’ve ever known. She considers it just a hobby but as professional, she cooks for the family obviously and all the other families around here. No specific culinary background, besides working at several pizza shops.
You’re quite overweight because your wife is such a good cook, I imagine.
It’s definitely tough to combat that for sure.
We have that problem too here. Our daughter is studying to be a chef, a baker no less. I said, “You have to stop bringing us home pastries.” Tell us why you decided to start 3Digital Cooks?
I think one of probably the most unique thing about us and something that people do not really get, is that we don’t really think about what we do as a company. I think we were born from a passion. That’s what probably makes it really unique. Because until now, we have not really been driven by the business side of it. Just by emotion and by engaging people to see what we do.
The main reason why I started 3D food printing is, as Jason already said, I built my own 3D printer four years ago. It used to get broken every single day, multiple times. At some point, I got tired and decided to look for other materials to print, easier to source. Supermarkets were everywhere. That was the simple reason for me.
Soon enough, I clearly remember that first day that I went to a Maker Faire in Barcelona. I was printing yogurt and jelly, doing really simple stuff. I could see how people were engaging just for the fact that I was printing with something so natural to them, printing with food. All the kids were poking the prints and stuff like that. I was really surprised to be able to engage people for the first time in my life in such a different way. That’s what really excited me about it.
That’s exactly why we’ve covered 3D food printing so often and food printers so often here on 3D Start Point, because it’s just one of those things where it’s understandable. Not everyone understands how products are made and how plastics are extruded. They don’t have that in their normal course of experience. We have an experience buying things, but not everyone has an experience making things.
All of us have, at one time or another, attempted to make food. Some people way more successfully than others. All of us have an experience with that. It makes it much more tangible to get the idea of how 3D printing can really change the scope of things.
It’s completely true. Besides the fact that initially you have to convince everybody that it’s not some chemical concoction that comes out of the food printer. Relating 3D printing with food is much easier than showing somebody some plastic thingamajig that came off a 3D printer that they have no idea how it was produced.
You guys rigged this stuff with all sorts of … You had to reinvent a whole lot of things. How did you go about doing that? You just experiment and then you try, “Let’s see if we make this change, we’ll be able to print hummus.”
I think we both took completely different approaches. Actually, it’s really interesting that we met after we have already started printing food. I don’t know if Jason, you want to explain better your experience printing hamburgers. I think it’s a really unique and interesting to hear.
My experience initially getting involved in 3D food printing to create the BotBQ extruder, the hamburger printer, it was initially for the open source 3D printing convention here in Frankfurt, Germany. To figure out how to actually do it, because nobody had printed a hamburger yet. I can’t take any credit for printing food in the beginning. I researched a lot from designs from Joris van Tubergen, from RichRap, from a lot of the early Ultimaker guys, even some guys who I can’t even remember. There was a lot of previous people who printed with paste and chocolates.
I pieced together bits and pieces from different people’s previous work that would actually help the BotBQ print burgers. Yes, a lot of testing was involved. A lot of explosions, hamburger explosions. There’s one video out there on the Learn 3DP YouTube channel of one test and explosion where it just got everywhere. My daughter just laughed all at me. It’s a lot of testing. But that’s the best part about printing with food, is that even if the test don’t go well, you still can eat it.
That’s right. There you go. How fun is that? You have more information on your site, and you not only provide printer testers but you provide recipes too. Is that because of consistency? Did that come out of a necessity or did that just come out of, “It’s fun. Let’s share some recipes?”
That came out of our second 3D food printing road trip. At least I can speak for myself. For the first few years that I was totally involved and passionate about it, I was really focused on the technology side of it. I was going forward and forward, just pushing to do more complex stuff that enable me to do more types of food.
At some point I realized, maybe I’m going to a point where I cannot actually share what I’m doing. I started looking at the things that I had, the tools that I had built and realized that none of those were easy to start with. The concept of sharing our recipes, our digital recipes, that’s the name that we use for them, as simple steps that relate to a traditional recipe, came from there. Just trying to find a way for people to start with it in a friendly manner.
You said you’ve made your own 3D printers for food printing and you’ve experimented a lot. Your website seems to be more just of a resource for others to find … You list a lot of different food 3D printers from other companies. Have you developed your own and are you selling your own printer? Or is that really your mission, to be a resource for those that are passionate about food printing?
Since the beginning, when Luis got the domain 3DigitalCooks.com, it was essentially the biggest resource for food 3D printing on the internet and the only one in the beginning, because there was very few people doing it. Luis took a real amazing approach. As he mentioned, his passion was helping people learn more about it. By listing the other people printing with food around the world and other food printing manufacturers or printers, that’s really what it was.
As we’ve realized, and kind of with an elbow to the ribs from our better halves, that we can’t just be spending all hours of the night working on this technology and not generating any food on the table from it. The transition of 3Digital Cooks from a resource to actual 3D printing food studio is coming along. We’re trying to build up a community around it and eventually when the time comes, and we’re not rushing into it, we want it to have a more educational note to the site.
We do offer customized printers, we offer workshops, we offer personal coaching. It might not be that clear on the website right now, but those are things that we are currently doing for the 3D food printing community and people who want to get involved with 3D printing. You’re right, it does look like a resource. Neither of us are web design experts. Although, I’ve played one on TV a little bit.
On the web?
On the web, yeah.
I resemble that remark. I’ve done the same thing. Look, guys, I’m not knocking the website by any means. I’m just trying to have a clear understanding for our listeners as to what it is. Actually, since the last time I visited your site, prior to preparing for this interview today, your website has improved significantly. I like how on the homepage, you have all these different videos. It’s like a video blog really, of so many things. 3D printing right up front. I think that’s very well done.
You’ve got this great content right there for people to see. It appears like a resource site to me, which is not a bad thing at all. It’s great. I just didn’t know if you guys are actually selling any of these printers or developing any of your own or is it just more about ways you can use them and recipes and things like that. The lab you’re talking about or studio, I think is a great thing. Where is that located?
Everywhere. Just to be clear about what Jason said, I think 3Digital Cooks, the website was born actually to grow our community and to find people passionate about it. I think that was the main goal since the beginning. Probably all the techie side or techie things that we’ve been working on has been more hidden because we just wanted to share what other people was doing. I think the value right now or what actually 3D food printing needs right now is more people just sharing what they do and reaching to more people at the same time. We get a lot of that from people, that’s true. I don’t know. Thanks for noticing.
I think that’s the real question that I’ve been asking and we’ve been exploring on our side, is that is there a commercial viability? Is 3D food printing and 3D food printers, are they commercially viable? Is this a business that’s going to come out of it? Not just for you, but for those that want to print with food. Is it a business? Is there a way to change your bakery, transform your hotel hospitality? Any way of that, is there a way for that to happen? Is that community there to support you, that you guys have been evident that there is a community to support you there.
I definitely think so. We are lucky enough to have met a lot of people working on it with companies pursuing that. I think we both agree that we truly believe 3D food printing has a business side to it. I think the biggest hurdle that it has is that actually you’re merging two really unique things. Disruptive, buzzy side of 3D printing with all the hype and also all the goodness too. All the hype that was created around. Also food is something that is, it’s a human necessity. When you put those two things together, the business that people expect behind that is multibillion dollar business next year.
They want a unicorn. I don’t know that 3D printing food in your bakery or in your hotel chain or for wedding events is quite that way. But it doesn’t mean it doesn’t transform a main street business. Restaurants and bakeries and all of those kinds of things are main street businesses and they need transformation.
We get a lot of people who contacts with us and that’s one of the things that we do at the studio, is we coach or train them or explain to them what is the reality and how they can actually use the tools that they came by, tools that are already available, to adapt them to their business. I cannot promise anyone that if you buy a 3D printer, you’re going to be able to increase your sales 300% or something like that. It can allow you to offer customization and build new experiences around food for your business. I think that’s definitely something that is already available.
We just did an episode recently about our wish list for 3D printing. I think that would be a really interesting way for us to do that. Maybe let’s have each of you give us your top three wish list items for what would make 3D food printing more viable.
Wow. Top three wish list. Wish number one would be that if people could just forget about the Star Trek Replicator.
That’s a good one.
That they never, ever even saw it and nobody ever mentioned it. It would help us, and a lot of people who are printing food, to explain how it works instead of just people thinking that we’re in the Jetson’s mode already. We’re pretty far away from that. Even though a lot of people are … Not a lot, but a few people are. I know the military, US military is working on research around that type of technology, but we’re a ways, a ways, away.
Wish number two would be that a lot of the people come out of the cracks and dungeons and crevices that they’re hiding in. Because we know there’s many more people out there printing with food than just the people we know now. We talk to a lot of people but we know there’s a lot more because it seems like every month, somebody just pops up with some awesome new chocolate printing design. We want to hear from them also. Number three would be, I think number three would be back to the Star Trek Replicator.
Wish again. You started to mention design, but actually I think that’s ideal. Let’s hear from Luis and then let’s touch back on that because I want to talk about that.
For me, it goes completely along with what Jason said. The first one is for people to understand that we are not doing anything close to the Star Trek Replicator. That’s how we always start our conversations and presentations, just bringing the reality to the ground. And for them to embrace it as a good thing, that’s a positive thing.
Once people understand that, the second thing that I would wish for is more people engaging with it. I admired, and I come from that side of it, all the RepRap movement, how all the makers have pushed forward 3D printing to a point that has made it accessible to a lot of people.
I heard this great phrase from a woman that is working, I don’t remember her name, on 3D food printing in Belgium. She said that it’s time to bring makers to the kitchen. I think this is a great opportunity. The more people working on it, more tools are going to be accessible. The community is going to make it move forward way faster than one person can do alone.
The third one, I want to state the same one that Jason did not, but I think design is the biggest hurdle. It’s already a big one on 3D printing or 3D modeling in general. But with food, it’s even worse because I want anyone to be able to design their own food without having to have even a minimum skill of designing. Because everyone eats food, not everyone designs their self. That’s one of the biggest things that we’ve been wondering around.
Wow. That’s fascinating. I never really thought of it quite that way until you each touched on it here, is that while 3D food printing is wonderful in concept, there really may not be an appropriate design tool for creating the forms that are going to be printed in food. I can completely understand your wish there and the reality of that. Who needs to learn CAD when you’re a baker?
This is the thing that we come back to again and again. Our daughter, she’s in college and she’s studying culinary. She’s well aware of all that we do on the 3D printers. She’s really excited to get her hands on a food 3D printer or some of the ones that … I don’t want to hack one together. I just don’t have the time for it so I’ve been waiting for one of the readymade ones to come to the market. They keep getting stalled and delayed and not really here. We can’t get a review unit in. We’re dying to try it and have her do it.
The reality is that, unlike us, she doesn’t have quite the arts skills that we have or the design skills that we have. She would need to rely on us to help her bridge that gap. We’ve talked about that as being a main street problem. Many bakeries maybe can’t compete with that high level cake artistry because they don’t happen to be able to employ someone who’s that skilled.
What if there was a catalog? What if there was design tool that was easy to just customize, change to the initials of the bride and groom? There would be things that they could do with relative ease and content so that they would be able to access design content. That could really then make it much more commercially viable for a small bakery or a hotel chain or resort or whatever. To be able to do that and not have to have someone with that high level of skill on staff.
For us, that’s completely the truth and the reality. The reality check when people ask, “What is the biggest benefit from 3D printing?” I guess, 90% of the people say it’s customization. You can do each print is completely different. That’s the benefit. How do you translate that to food when you sit to have lunch with four different people and each one of them should have a different experience? How they design that food, does it have to actually rely on the chef? Does the chef have the time to actually come up with the designs?
A lot of the complexity behind those designs is really high. If you would take a look at what 3D Systems has been doing with the Culinary Lab or Julian Sing with 3D Chefs. I always tell the same story. I went to talk with a really famous three Michelin star restaurant chef in Spain from El Celler de Can Roca. After I showed him what people was able to do, instead of being excited about it, the first thing he asked me is, “How am I going to be able to just put my ideas into this machine?” There’s no tool that they have an intuitive way to do so.
There needs to be a bridge between content and then a certain level of customization. I actually think this is going to be really interesting when eventually we talk to the people from Digital Forming. There’s this company called Digital Forming that we came to know from a 3D print program at Lowes stores in the United States.
They’re doing some, have existing content of designs and then have some customization they can do pretty easily for even the consumer to do before they buy it. Maybe it’s that level of interface is needed here in the food culinary world of existing designs they can take and then very quickly, in a very quick way, you can do on demand when someone orders it then print the slightly customized version of these certain designs and serve them to people in real time.
That’s what’s needed here, don’t you think? Something much more interactive. Something we’re comfortable with, such as on the internet, being able to use sliders and other things and type in a different set of letters or whatever. But not have to really go into complete CAD skills. It just doesn’t make sense. They don’t have time for that. It’s an adaption problem for all of us. I don’t think it’s just related to food 3D printing. It’s an overall 3D printing adaption area.
I always tell Jason the same stories, the same story about how do I picture design for 3D food printing, with the analogy of using a menu. When I go to a restaurant, that’s the designing tool that I use. I pick the menu, I read the options and I choose one, maybe add some toppings. After 30 seconds, one minute, I already know what I want so I can order it.
The different approaches that we have taken towards creating those designing tools, it always goes towards making something that is as simple as that. That’s probably the biggest challenge because you have to limit the amount of options that you have. Otherwise, the process, it turns 30 minutes or it requires a learning curve.
Tracy and Tom, if you guys had a chance to check out any of the design tools we’ve already got up at 3DigitalCooks.com, you’ll notice that each one is designed for a specific food material. This is one of the big issues that goes along with designing for food, is that there’s so many other variables than just hardened temperature and bed temp. You’re talking about the environment and depending on if it’s chocolate, the actual humidity in the room and outside and things like these.
When you combine all the different things that food encompasses to print with, you’re exactly right. It’s going to take some type of monumental tool to actually get other people involved. It should be as easy as ordering from a menu as far as customization in a hotel or a restaurant or something like that. We haven’t quite got that down yet. We’re still working on that. Eventually, we hope to contribute to a tool that will help solve those issues.
That would be amazing and I think so interesting. I think there’s two sides of it. You mentioned 3D Systems. I’ve talked to them and did a whole profile on them. They really have taken a, “Let’s go the professional kitchen, the professional chef” route. I feel like you guys really are in smaller independent bakers and cooks and maybe even a little tipping into doing home events and big parties. I could see fabulous, fun family reunions done like this. That really is a great way to look at 3D food printing.
It’s exciting. We’ve had a lot of requests from people to come and do specific things at their events. We’ve got some events lined up later this year where we’re going to do some things with one of the local accelerators up here in Frankfurt. We’ve had requests from all around Europe. Portugal, of course Netherlands. Here in Germany, we’ve already done a couple events.
It’s growing very quickly. For those smaller events, it’s not that difficult of a task to do. When you start getting into the 500 plus people type events, it’s a lot of work, but it’s definitely doable. The best part about it is using 3D printing with the food, you’re able to actually put in a lot of customization as opposed to normal food creation techniques.
Great. Thank you guys so much for joining us and for getting to talk about something we’re all passionate about here. I’m hungry. I need to eat. We didn’t have lunch before this call. That was a big mistake.
That’s cool. We haven’t said it until now. Jason is based in Frankfurt, Germany and I’m currently living in New York.
Are you? You’re in New York. I thought you were in Spain or something. We just assumed.
Make sense. We’re used to a lot of these late nights. It used to be backwards. Luis was in San Francisco and I was in Frankfurt so we’d catch up in the mornings. Now, I’m the one who has to stay up late. It’s definitely an experience. Thank you guys so much for having us. We’re big fans. We check out a lot of your content. I remember a while back, when you went over our food printers page, that was really cool. It was something we were really happy about. Thanks a lot for sharing our content. Thanks a lot.
You’re very welcome. We need to work together to move it all forward, to promote it. We’re happy to be a small part of that. Thanks so much.
3D Food Printing – Bringing Makers to the Kitchen – Final Thoughts
The idea of bringing makers to the kitchen, I love that. That’s just such a good concept. I think there’s such a synergy between that maker mindset and being a cook and a chef and the recipes and all of that. It’s a creative outlet. No different than any other maker, so why not have a community support for it? Why not be addressing it?
It really didn’t occur to me until this interview. Obviously, we’ve talked about their website in the past and we’ve been doing some episodes and doing research on food 3D printers regularly over time on this podcast. It never occurred to me how big the gap is in creating designs to be 3D printed in the food category.
It makes perfect sense when you think about it because chefs and cooks, they don’t have time to learn CAD. Not many of us do have the time. They’ve spent thousands of hours learning how to be good cooks. Yes, I’m sure they all want to standout. They all want to be unique and their unique, pardon the pun, flavor on what they do. There’s a gap there of content that needs to be provided to these people and ways to still allow that quick on demand, on the fly customization just before printing. It’s got to be so fast and on the fly.
We’ve now learned, they’ve created, they have all these tools on their website, which now I’m going to dive into. That’s going to be a whole other I think tech episode coming up. I think we need to get Alex to be on that episode. Alexandra is our daughter, who’s the budding chef and a very good one, a culinary student. Let her review some of it. Because if it’s easy enough for her to use with a little bit of explanation, then it’s much more viable.
I think even Jason alluded to the fact that some of them are not that easy to use. This is why he’s saying there needs to be more development in this area. We’re definitely going to give it a good hard look and try them out. I’ve only read about it on their website. Now that we’ve just interviewed them, I need to dive into it and see what it’s about.
It would be fun to get Alex’s take on it, not only about what she sees there but also to find out about, would you have time to actually implement something like this? Or what would it take for you to be able to implement something? Or if this was coordinated into your culinary program, would you take that class?
We’ve been doing a lot of episodes lately on ideas for schools and educators to take a program and try it out. Or for projects or for different class areas and things that you could try it on, like a social studies project, a science project. Those things are more logical, but how could you use it maybe in your liberal arts class? Why not use it in your home ec class? That makes complete sense.
I would be willing to bet, you all can write in to us and tweet us or reach out on social media @3DStartPoint if I’m wrong about this. But I’ll be willing to bet, all the educators out there who are involved in 3D printing, it’s all in the STEAM classes, or a lot of them would still say STEM classes. Science technology engineering and math and art, we would throw the art in there for STEAM. I’d bet there isn’t a home ec class across the country that’s touching this yet.
Even though education is, right now, the biggest market for desktop 3D printing, I wonder if even Johnson and Wales is touching it, the college in Rhode Island who is all about culinary. Following our episode with BeeHex, with Jordan French, I actually reached out to our friend who teaches there and is the head of their baking department there. I reached out and connected the two of them. We’ll see if something happens there. That would maybe be the first introduction.
I want to know more about this. I think this is an area of 3D printing that deserves more coverage and it needs more attention. I think there’s so much opportunity there, just like in so many other areas of 3D printing. Plus, who doesn’t love eating food? There’s that side benefit. This is the premise of the very first article that I wrote for Inc. It was one of the early articles I wrote, at the beginning of the year following CES.
I believe that it’s an example of how 3D printing can change main street, how it become accessible to restaurants and bakeries and main street shops and independent. It doesn’t have to be at a high level corporation, spending millions of dollars and tens of millions of billions of dollars in GE’s case for instance, bringing it in to aeronautics. It doesn’t have to be relegated to there.
There’s a possibility that disruptive technology can disrupt main street as well. Looking at that, it’s a logical, and I think that’s the point of it and what we’ve touched on at the very first part of the interview, is that food is something we all get. It’s also easy to see that transformation on how my store might change or my shop might change, my bakery might alter. You can see more clearly that path laid out for how it’s disrupting, how it’s changing, how I’m providing services.
That, in and of itself, is powerful for all of us to look at as a model to how it might apply to my business or my store or what I do today and how it might be changing my future. There clearly is a content gap. Can’t you see a business of a designer or many different businesses of designers that are creating the content, the library of models that will be food 3D printed unique for a particular restaurant or a particular restaurant chain that’s their exclusive content, that’s designed for them. So it’s ready to go.
All they essentially do is when they get customer orders, they’d push a button. It prints within a reasonable short amount of time to be able to serve to them. I think this is real impossible. I think it absolutely is. Why isn’t there a pancake bot at iHop or something, when you think about it? First off, it would draw our kids on the weekends. It would. Talk about a hook. I hate going in there and we’d totally go for that.
Clearly, an organization like iHop or Denny’s or something like that, not that I’m trying to make this a fast food thing because I’m really not. I think it could be as you said more Main Street than Wall Street. Those are clearly big chains that are on the stock exchange and all that. I do think though, a big chain like that could afford to put a pancake bot in every one of their stores and create something more fun for the kids.
Thinking about the cost of the printers and everything like that, a lot of the printers that they have on their site are not expensive printers. They’re modified Ultimakers and they have attachment tools that teach you how to modify it to make it right for you. I think a couple of thousand dollars of investment and sometime into it. There’s no reason why, if you had a really great local restaurant and you just weren’t driving enough people into your brunch for instance, why not?
It would attract people at an event. Why not get somebody like Luis in the New York area to come in and be a featured guest on your brunch on Sunday and make him part of the event or something like that? I think that would be really cool. It would be fantastic. There’s just so much wonderful opportunity and possibilities here. I’m really excited about it.
We’ve got to get one in here. I’ve been trying, I’ll push harder, get more review units in. We’ve got to make this happen. I’ve been dying to try the chocolate and sugar ones, for sure. That would be a lot of fun. I think also, to experience the uniqueness of 3D food printing that material would also really inform our design for things that would be printed that way. I bet we’d take a different approach to it. It’s a new material to explore, more skill building to do.
Tom is the pancake guy. He makes the pancakes in the family. He loves pancakes. That maybe his area to explore. Anyway, we’ll have to get more into it. As you can tell, we’re hungry. I’m sure you guys are now as well. Of course, if you guys have anything that you’re passionate about in the foodie area of 3D printing, we’d love to see it. Send us a message, find us on social media @3DStartPoint.
Don’t forget to check out their podcast as well. We didn’t even know they had a podcast until we interviewed them. I looked it up and there it is. They’ve only got seven episodes and they’ve done it from January through May. They’re a little behind and probably got new episodes. Still, there’s some cool stuff to be checked out there. Listen to their podcast. I encourage you, if you like it, reach out to them and say, “Hey guys, we want more.” We were trying to encourage them to do more podcasts.
We’ll have them back on our show. We have a couple of things I think we have in our mind that we want to talk to them about in the future. I would say, check out their podcast and definitely reach out to them if you like it and you want more. Hopefully, we’ll get them to do some more episodes.
- 3Digital Cooks
- 3D Food Printing Podcast
- How Sugar 3D Printing Can Sweeten Main Street Profits One Cake at a Time
- Past WTFFF?! Episodes on 3D Food Printing
Father of two, IT Engineer by day, 3DFP’er by night (literally…). Originally from Portland, Oregon, currently in Germany.
My name is Luis Rodriguez, I am 32 years old and I am from Barcelona Spain. My 3d food printing passion started 4 years ago. Since then I have been obsessed trying to learn more and help move 3DFP forward. A long the way I started 3DigitalCooks that turned into a 3DFP studio focused on creating new food experiences, joined Natural Machines for a couple of years, was part of an artist in residence program to explore 3DFP in San Francisco, developed different tools for 3DFP both software and hardware and shared my passion with presentation and workshops in Europe, Asia and America.
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