The presentation and cooking demonstration took place in the Poggenpohl Porsche Design P'7340 Kitchen that sports some of the same features as the car, such as the aluminium titanium materials, smart engineering and colour selection.The Miele appliances in the P'7340 kitchen also took centre stage during the chef's lively demonstration.
Porsche race car driver Patrick Long shared how he keeps his body at peak performance for the rigors of race day. On average, a race car driver can lose 5 to 10 pounds during a race, making diet an important part of the training process. Chef Sosa and Patrick Long offered the crowd the inside line on how to fuel up for optimum performance – along with exclusive recipes, nutritional tips and fitness recommendations.
Chef Sosa, owner and executive chef of NY's Social Eatz restaurant, prepared courses meant to fuel a race car driver's diet crafted with fresh foods hand-picked that morning by Patrick Long and Chef Sosa at a local farmer's market.
The large crowd of lifestyle media who represent design influencers, food enthusiasts and tastemakers also had a chance to experience two 2011 Porsche Cayenne S Hybrids, parked right outside the Poggenpohl showroom. As Porsche's first production hybrid vehicle, the Cayenne Hybrid is a true testament to Porsche Intelligent Performance design philosophy, accelerating from 0 to 60 mph in just 6.1 seconds.