Creative Technologist · Experiential Architect · Product Strategist
New York City
Emilie Baltz is a French-American experiential architect with an emphasis on sensory storytelling and a particular expertise in food. She holds a Masters of Industrial Design from Pratt Institute.
Baltz currently teaches Experience Design at the School of Visual Arts (SVA) and is the founder of the Food Design Studio at Pratt Institute. She lectures around the world on the transformative power of food experience in the lives of creators and consumers. Baltz has published two books and won the Best First Cookbook in the World at the Prix Gourmand in the Louvre in Paris.
She is the founding member of NEW INC, the first museum led incubator hosted at the New Museum. Baltz also leads strategic innovation workshops for major brands to explore new product ideas. Her work - meeting at the crossroads of design, performance, and visual arts - has gained her international press attention.
Brand Experience: Intel, Panasonic, Airbnb, Puma, LVMH, Microsoft, Pepsi, AOL, eBay, Patron, Dupont, Sabra, Milk Studios
Learn more about this artist:
Press & Speaking
COTTON CANDY THEREMIN
Artist Role: Creative Direction & Design
An interactive experience where guests spinning cotton candy would trigger sounds and visuals surrounding them so that all five senses (touch, sight, smell, sound, taste) would be evoked. The project has been adapted for Red Bull Studios in NYC and the Panorama Festival. Developed by Baltz, in collaboration with animator Philip Sierzega, as part of her work at NEW INC.
Artist Role: Workshop Designer, Facilitator, Participant Curation
A workshop for Intel's new innovation program that revolved around using a custom card game to playfully spark new ideas and conversation among designers and industry leaders in attendance in terms of how they were looking at IoT and everyday objects in our lives.
MUZSE is the first culture and tech innovation program in NYC, developed by Intel in partnership with Milk Studios.
Artist Role: Creative Director & Lead Technologist
Touch these blocks of ice and your human touch becomes a human voice, shouting back at you from its frozen depths. The big interactive blocks were illuminated in the dark space through bright colored lights, adding another level of intrigue and magic to the experience.
Developed for Pike and Rose Audio Visual Arts Festival.
Artist Role: Concept Development and Experience Design
A dinner hosted for Havens Life insurance as part of a special experience to educate and inspire people around insurance. Developed by Baltz, in collaboration with chef Alicia Walter of Once Upon A Tart.
L’ESAD SCHOOL IN FRANCE
Artist Role: Program Designer & Facilitator
Participants looked at the way ingredients, taste, shape and service interact within food design. The end result after investigating was the "Travel Cake" - a portable snack product - that each person had to come up with an idea for and bring to fruition.
Hosted in the kitchens of one of the first culinary design programs in the world, L’Ecole Supérieure d’Art et de Design de Reims (L’ESAD) in France.
Artist Role: Creative Director
A dinner that explores the effect of color on our perception of taste. Guests are served a multi-course meal of all white foods under changing colored light while questioning how what we see affects what we taste.
This experience was adapted and exhibited for the Brooklyn Brewery Mash Tour, in collaboration with Chef Andrew Gerson, who cooked the food.