Die weltbeste Mensa rüstet auf: neuerdings sind nicht nur die weltbesten Köche, weltbesten Bedienungen und weltbesten Kassiererinnen in unsere Mensa angestellt. Vielmehr gesellen sich jetzt auch Essensgestalter (Neudeutsch: Food-Designer) hinzu. Und es müssen die besten ihres Faches sein, sonst kämen so wunderbare Kreationen wie die, mit buntem Gemüse gefüllte Hackröllchen, nicht zu Stande. Das eingefügte Bild sollte eigentlich für sich selbst sprechen, allerdings ist die Geschmacksblocka.de Redaktion leider nicht mit Fotoapparaten ausgestattet, 
die dem dargereichten Essen entsprechen. Die Farbnuancen kommen nicht ansatzweise herüber. Das perfekt abgestimmte, kräftige Orange der Karotten umgeben vom saftigen Grün des Brokkolis (?) abgerundet mit dem deutlich akzentuiertem Braun des Fleisches verspricht bereits vor dem ersten Bissen ein Hochgenuss der Gourmetküche. Nicht zu sprechen von dem klassischen Braun der klassischen Bratensoße und dem zartem Ocker der Kartoffelschnitten.
Was wird uns wohl demnächst erwarten? Welche Besten der Besten werden in unsere Mensa ein Stell-Dich-Ein geben und uns mit weiteren Superlativen verwöhnen? Da bleibt einem nur zu sagen: Kommet selbst und staunet!
1 Kommentar:
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REVIEWER'S CONFIDENCE:3
4 (expert)
3 (high) 3
2 (medium)
1 (low)
0 (null)
The reviewer is highly familiar with consuming food and has a lot of practical training and experience in doing so.
ORIGINALITY: from 1 (lowest) to 7 (highest): 1
1 (strong reject)
2 (reject)
3 (weak reject)
4 (borderline)
5 (weak accept) 5
6 (accept)
7 (strong accept)
Originality is acceptable since the given food offers a new way in presenting "normal" food.
QUALITY OF CONTENT: from 1 (lowest) to 7 (highest)2
1 (strong reject)
2 (reject)
3 (weak reject)
4 (borderline)
5 (weak accept) 5
6 (accept)
7 (strong accept)
Quality of content of the presented work is good, and the price of about 2,00 € is absolutely perfect. Moreover the quality is accepted although the quality does not achieve the standard a high quality audience such as the one attending this event.
PRESENTATION: from 1 (lowest) to 7 (highest)4
1 (strong reject)
2 (reject)
3 (weak reject)
4 (borderline)
5 (weak accept)
6 (accept) 6
7 (strong accept)
Presentation almost perfect (see picture). The ingredients and color of them are perfect to enhance the pleasant anticipation befor beginning to eat. Nevertheless we have to reduce the maximum score because the side dish doesn't fit to the standard set by the main dish.
PRACTICAL IMPACT: from 1 (lowest) to 7 (highest) 1
1 (strong reject) 1
2 (reject)
3 (weak reject)
4 (borderline)
5 (weak accept) 5
6 (accept)
7 (strong accept
The presented work may have some practical influences but had the problem today that it was mostly rejected due to the other food offers.
RELEVANCE: from 1 (lowest) to 7 (highest) 6
1 (strong reject)
2 (reject)
3 (weak reject)
4 (borderline)
5 (weak accept)
6 (accept)6
7 (strong accept)
Relevance is absolutely given. It can be used in high quantities to rise the body-fat levels of consumers. Therefore it is relevant to the food industry and the presented audience.
OVERALL EVALUATION:-2
3 (strong accept)
2 (accept) 2
1 (weak accept)
0 (borderline food)
-1 (weak reject)
-2 (reject)
-3 (strong reject)
The presented work has to be accepted. The presentation shows a new way of presenting food to the audience. This good be a first step towards scientific fast food!
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