Cuisine Science is a unique, new company that experimental cooking and cooking techniques develops into a state of the art kitchen lab (taste & ingredients) and makes it available for food professionals such as chefs/cooks, food technologists, bartenders, sommeliers and chefs-, bakery, butcher training e.e.
Client: Cuisine Science
Activities: Concept, design logos and corporate identity (i.c.w. Bernd Weeke)
Website: www.cuisinescience.nl (not yet available)