Cooking with simple ingredients and complicated recipes.
co-working chefs: Daniel Salomon, Christian Crepaldi, Pierre Lejeune, Avishay Cohen
Floraphilia – The edible map of migration: Dagna Jakubowska
assistance and service: Joanne McPhee, Hen Bird, Jasmine Justice, Tomoko Mori
One of my passions when I`m not booked as an art-director is being busy with food.
I like to get together with interesting people and eat something interesting. And talk about what's on the plate.
Combine art direction, creativity, food and people.
Research about food, create dishes and do pop-up`s.
Actually it`s very similar. You brainstorm about a dish, do plating layouts, put together a menue and present the effort, stress and passion you put in past week. The difference between a pop-up dinner and a powerpoint presentation is that everybody drinks a lot more wine. And people are mostly more happy hugging you with red cheeks at the end. So I do this as often as I can. Makes sense, no?
I like to work with surprising, unnoticed, forgotten and rarely used ingredients like weeds and meaty off-cuts.
So the focus of the evenings is always on plants which I can harvest in a little urban garden which I try to treat in an interesting way. New nordic would describe it best.
The Edible Map of Migration
Together with Dagna Jakubowska I did two food and politics performances.
The idea is to cook with invasive plants and demonstrate how useful and delicious they can be.
Cooking at JAJA
Together with Daniel Salomon I kind of pioneered the kitchen of the notorious JAJA winebar.
After 4 weeks we stopped due to my actual job as art director.
It was a nice excursion into the world of being a chef.