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Dining + Design: A Conversation with Dan Barber, Laureen Barber and Architect, Peter Guzy
Although we often focus on the food and the service, restaurant dining is really the combination of food, service and environment. That's where architecture and design come in. Design sets expectations, influences moods, engenders feelings that are as much the part of the restaurant experience as where the ingredients are sourced and how the wine pairs. Good design adds to the comfort, satiety, and overall excitement of a great restaurant experience in a synergistic way.
The Food Studies Program of the New School for Public Engagement is partnering with The James Beard Foundation (JBF) to launch a series of panel discussions titled Dining + Design: Conversations with Chefs and Architects on Creating the Ideal Dining Experience. This unique series will feature conversations 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 Dining + Design series will kick off its first panel discussion with speakers:
Image: Blue Hill at Stone Barns, by Michael Moran
Wollman Hall, Eugene Lang Building, 65 West 11th Street, 5th floor (enter at 66 West 12th Street)
$10; free to all students, New School faculty staff, and alumni and James Beard Foundation members (must show ID at the door or at the Box Office)
Single event purchases can be made online at any time at the New School Box Office. Series and discounted tickets must still be made in person or over the phone at The New School Box Office at 66 West 12th Street, main floor, Monday-Thursday 4:00 to 7:00 p.m., and Friday 3:00 to 6:00 p.m. The box office opens the first day of classes and closes after the last paid event of each semester. Reservations and inquiries can be made by emailing email@example.com or calling 212.229.5488.For events scheduled during the summer term, the box office will open one hour before each event.