A New Zero Gravity Cuisine is a culinary collaboration that imagines the transformation of ingredients in zero gravity. I’m a researcher and designer at the MIT Space Exploration Initiative and my recent work explores food and material culture in low Earth orbit and extreme environments. As part of my multi-year Interplanetary Gastronomy project, I sought to dive into the imaginations of chefs and launched a collaboration with the restaurant Alchemist. The two Michelin star restaurant is headed by Chef Rasmus Munk in Copenhagen, Denmark and offers guests an immersive dining experience and provocative high-concept dishes that draw upon elements of gastronomy, theater, art, science, and technology. For the past year, I embedded myself into the R&D division to collaborate on every aspect of the process, working closely with the research team, development kitchen, and design studio.