Changing the labcoat for the apron is the story of this ICIQ Alumni, PhD Fellow until 2010 of ICIQ Emeritus Professor Piet van Leeuwen who highlights the importance of the chemistry research to develop his molecular gastronomy project. Rivillo creates edible pasta with coloured designs ready to be eaten: “My scientific career at ICIQ helped me with my personal project”, emphasizes.

ICIQ talent exemplifies excellence. Approaching the third edition of ICIQ Alumni Day 2023 we had the opportunity of interviewing Dr. David Rivillo and highlight the extraordinary and different paths of our esteemed alumni. In this context, we enthusiastically invite each and every one of all former ICIQers to participate in this in-person event next September 22 as it presents a valuable occasion to reunite, establish connections and commemorate our collective journey. Mark your calendars and join us for an unforgettable experience!

Dr. David Rivillo, originally from Venezuela and currently living in Brazil, earned his PhD Thesis in homogenous catalysis in the ICIQ group of Emeritus Professor Piet van Leeuwen. He remembers with charm his stage in Catalonia: his ICIQ colleagues, the Catalan culture such as the human-towers “castells” and the gastronomy. He has always been fascinated by the chef Ferran Adrià and particularly for his molecular gastronomy perspective conducted at El Bulli Restaurant. Inspired by the chef’s path, he has transformed his passion into his present occupation.

After two postdoctoral stages in Holland and Brazil, Dr. Rivillo has changed the chemistry laboratory for the kitchen with his Pasta Design project. He creates impressive and coloured designs in edible fresh or dry pasta ready to be eaten. It is a pioneering project that attracts more and more fans all over the world every day. Through his unique pasta designs, David blends the worlds of gastronomy and art, producing edible sculptures that are as visually stunning as they are delicious with the principles of STEAM, creating an enchanting experience that captivates both food enthusiasts and art lovers alike.

His avant-garde cuisine project has featured reportages in international newspapers such as The New York Times, and in national ones such as La Vanguardia.

What led this Project to transition from a hobby to your current profession?

I have always had an interest in  gastronomy, although I did not learn how to cook pasta until 2016 in a course here in Brazil. I really enjoyed it, and from then on, I started making pasta at home, included the coloured kind. But the colours always lost their intensity when cooked, which made me curious. In 2019, my favourite Venezuelan artist, Carlos Cruz-Diez, passed away. To pay tribute to him, I recreated one of his artworks in pasta. This gave me the idea for ​​the path I wanted to follow and the desire to perfect the technique so that the colours of the cooked pasta were vivid. The Covid-19 pandemic gave me the necessary time to research, create my own project on the stove at home, and make it a reality.

Could you provide some insights about the process?

It is a combination of colours and technical precision. I prefer to keep the details and processes to myself, but I can say that I use natural dyes such as spices, eggs and flour, and that it is all handmade.

Which is the current status of the Project?

Today, I am working to scale up the production. I have a defined technique, but large-scale production is still a challenge since I work alone in my house. I will continue to scale it up as long as I feel comfortable and having fun. Another option would be to teach the technique, which I would also enjoy.

What do the experts think?

They love it. I sent the product to many chefs to experiment with. They commented that the texture is perfect and that the flavour of the spices does not mask that of the pasta. They were very surprised to see and try it.

You have left the lab for the kitchen. Would you come back to the laboratory?

No, this project fulfils me a lot. It is my own business that I created from scratch, and it has enormous impact and potential because no one else is doing what I am doing. I really appreciate it and I haven’t felt the desire to go back to the lab. I am now applying what I learned in the lab to the kitchen and learning new things.

Which are some of the new discoveries you are currently learning?

In science, you learn how to understand and investigate processes, but not necessarily how to apply them practically. It is essential to sell what you create, and I had to learn business strategies, marketing and communication. I think this step is often undervalued, but it is crucial for society to understand the value of what you are offering. I am also learning about the culinary world and trying to understand how chefs think. It is a very different world.

Which aspects from chemistry have helped and inspired you?

As in any research project, from the initial idea I have been defining the next steps to follow. First, I read a lot about the chemistry of the egg, the flour and of the colours so I could improve the product. Chemistry has allowed me to understand processes better and to solve problems more easily. This helped me to develop the product faster, although anyone else could have done the same with enough time and practice.

Which is your current major challenge?

My major challenge is getting people to understand my pasta. It is complicated because they often mistake it for another material, such as 3D printing. I am working on showing people what the product looks like and explaining it more clearly.

How did your previous ICIQ experience influenced your life?

It was the basis of who I am as a researcher and as a person. There, I learnt to be patient, use multiple machines and techniques from scratch, and work very intensively. It was a time that I loved.

How can we try your pasta?

I sell the pasta with worldwide shipping. One day a person wrote to me through social media because he wanted to buy the product. Until then, I hadn’t considered selling it. You can look for the project on my Instagram account to see all the products I create.