The Art of Taste: the Future of Food Experiences and Culinary Art through Architecture, AI and Computational Design by Professor Jose Carrillo was displayed at the Sikka Art and Design Festival 2024, Feb 23-March 3rd. The exhibition encapsulated the evolving relationship between culinary arts and digital innovation and showcased the professor's research and teaching as an exploration of the sensory, structural, and pedagogical dimensions of food as an artistic medium. "Generative Horizons" delved into the synergy between Generative AI and the organic tapestry of Biology, Architecture, Gastronomy and Art, revealing a future where technology meets organic design to create sustainable, multisensory food experiences. This segment showcased a pioneering integration of natural materials with computational design, illuminating the transformative potential of AI in culinary arts. "archEatable" highlighted the innovative educational approach of transferring architectural knowledge into the realm of gastronomy. This unique course, spearheaded by Professor Jose A. Carrillo, Associate Professor of Architecture at AUD, exemplified the practical application of digital design in creating edible masterpieces in collaboration with renowned regional chefs, preparing a new generation for the interdisciplinary future of design and gastronomy. Together, these facets of the exhibition invited attendees to envisage the future where food transcends its traditional boundaries, shaped by the hands of architects, designers, chefs, and students, all unified by the revolutionary capabilities of artificial intelligence and computational design.

Along with the exhibition, Professor Carrillo conducted a lecture titled, “Tomorrow's Table: An Interdisciplinary Exploration of Culinary Landscapes Through Science and Technology”. The lecture transported the audience into the innovative realms where gastronomy, architecture, biology and technology intersect, shaping a new approach to food and design. It highlighted the emergence and significance of a new professional sphere: the role of the computational food designer and the impact of design on the food industry. As well, Professor Carrillo conducted a workshop titled Collective Flavors: Culinary Co-Creation with AI, a two-hour hands-on experience where participants, along with AUD students, collaborated and explored the innovative fusion of disciplines with culinary art. The workshop encouraged participants to blend their knowledge to create a tangible, visually captivating representation of their ideas that symbolizes the remarkable intersection of fields and the potential of AI in creative expression.