Food and Experience Designer
Emilie Baltz is an artist, entrepreneur, and educator known for her work at the intersection of food and sensory storytelling. She is based in New York City and is a founding member of NEW INC, the first museum led incubator hosted at the New Museum where she developed the first ever Cotton Candy Theremin with her collaborator Philip Sierzega. Emilie’s work has been commissioned by EMPAC (Experimental Media and Performing Arts Center), Vitra Design Museum, Bemis Center for Contemporary Art, New Media Scotland, Eyebeam Gallery, Yale University and The Museum of Art and Design. She is also part of the founding faculty of the School of Visual Arts Products of Design MFA program and the creator of the Food Design Studio at Pratt Institute.
Emilie is the author of the award-winning “L.O.V.E FOODBOOK“, recipient of Best First Cookbook in the World at the Prix Gourmand held annually in the Louvre, Paris; as well as the nationally featured cookbook, “Junk Foodie: 51 Delicious Recipes for the Lowbrow Gourmand.” Her speaking appearances include Cannes Lions, DLD, PSFK, TEDx, Ignite, Creative Mornings, TODAY Show, NBC, Wall Street Journal and more.