This document introduces Luis Rodriguez Alcalde, an electronic engineer and maker who is interested in 3D printing food. It provides examples of how 3D printing can be used to print food, such as printing meat without the environmental impact of livestock farming. It discusses the challenges of 3D printing food, as cooking involves complex scientific processes like frying, boiling, and baking. The document outlines the current state of the art in 3D printed food, which includes tissue engineering and traditional cooking methods. It advocates for an open kitchen approach to advance this technology through sharing knowledge.