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Food design?
Food design means achieved a global approach which bring a full of sense innovation to a culinary experience through service, process or product. Sometimes it makes a call to interactivity, playful and aesthetic visual notions especially pleasure, but it also could be utilitary and pragmatic.
Cocktail reception with a second theme based on raw chocolate and olive pairing.
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Guillaume Tirel hotel school,
Paris (2020)
The main purpose is to create a raw atmosphere closest of cocoa's surounding area. So, the goal is to invite persons to self pick aperitive bites directly on tree or in a semi-cylindrical bark. The bark that mimics a table is covered by cocoa nibs then cristalized raw chocolate pieces for more hygienic issue.
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APERITIVE BITES DESCRIPTION:
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1. Kalamata olive lollipop, coated by a dark chocolate and olive oil gel after putting a chunk of raw chocolate as a fruit stone.
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2. Semi-cylindrical brick sheet's bark, green olive cremeux (koroneiki variety), chunks of raw chocolate and green olives.
Credit: Chloé Chevron
Credit: A student from Duperré Art school in 2020
Inaugural cocktail reception for the open doors at Duperré Art School based on parisian terroir and break ceramic theme
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Paris (2020)
SIGHT OF THE PART:
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1. Twisted leek vinaigrette (grilled leek's heart under salamder tool, cutted then decorated with an herbal vinaigrette gel and fried leek roots.
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Ceramic: Sharing rectangular tray that we can bring to friends for starting a yummy discussion. Curved form of bites in the aim to simplify holding and to ban some risky falls.
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Animation: Half cutting and assembling just in front of guests.
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2. Twisted and melted Camembert french cheese (Camembert dome cooked with calavdos, burnt bread crumble and rustic mustard condiment).
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Ceramic: Three legs brazier for protecting table and tablecoth due to hot flames as well as simplify tasting. Brazier's form helps heating operation by avoiding a messy overfill circumstance!
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Animation: Camembert dome is melted just in front of guests.
"I carried out my apprenticeship as a Food designer at the Korian group, where I had carte blanche to improve the pastries and plated desserts offered as well as the possibility of doing Tea-Time and advanced animations."
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Projetcs in link with Food design
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The studio's food design approach
"I use Food design in a punctual and pragmatic way, where the project requires it in a sensible way. That is, for one or more product accompaniment elements that require special attention, in order to create an even more exclusive atmosphere."
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Training followed
"As part of the culmination of my studies, I completed an equivalent to a Bachelor in Food design in 2020 in partnership with CY Cergy University and Duperré Art School."
Words from the founder
Aesthetic recent researches:
On asymmetric, organic and random forms leading to more infinite beauty than geometric, conventional and classic one.
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Born with the encounter of Oko with Wabi-Sabi Zen philosophy.
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TEA BASED RESEARCHES:
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1. On tea based pastry and cooking with high quality tea leaves and also a well knowed craftmanship.
2. On waste revaluation linked with tea system that leads to recycled infused tea leaves (chagara in japanese).
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AIM OF CHAGARA'S RESEARCHES:
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From the intention to pay tribute on tea productor's works as well as integrate a circular economy onto tea field (reflected by japanese "Mottainai" state of mind).
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PERIMETER OF CHAGARA'S RESEARCHES:
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In a teashop, it's about reused infused organic tea leaves by oven drying, then reduced in powder or keept it raw.
All of this, for adding textures or coloring elements to a serie of finger pastries. So, we are able to avoid a food waste with a still noble material.
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The second approach is to bring higher value to client experience tasting by offering a wider sensations for palate.
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