Kleureyck Exhibition, Design Museum Gent (BE)

Re-table(au), performative installation, Design Museum Gent (BE) 2020

2020 was the year Ghent and Flanders were honouring the Flemish painter ‘Jan van Eyck’ and I was fortunate enough to be invited by The Design Museum in Ghent to create content for two experience rooms for their. In collaboration the Jan van Eyck academie’s Food Lab, I assembled a fantastic team of artists to develop a concept deeply rooted in the colourful landscapes of the ‘Ghent Altarpiece’ by Jan van Eyck. His unique use of colour was the genesis of our explorations as Céline Pelcé, De Onkruidenier (Jonmar van Vlijmen and Ronald Boer) and myself set about devising a new piece which we named ‘Re-table(au)’.large scale ‘Kleureyck Exhibition’.

The realistically depicted scene in this particular painting is an imaginary one, where locations and seasons are innovatively blended. This concept of imagined reality provoked thoughts amongst us relative to our current global food system in which the fiction of van Eyck’s depiction of exotic produce is now very much a non-fictitious reality where almost all edible produce (at least from the Ghent Alterpiece) is possible to source all year round regardless of its natural season.

Re-Table(au) is an endlessly evolving foodscape reminiscent of seasonality; where both established and fledgling exploration/preservation techniques and poetic rituals are presented in a tangible way. Activation moments occur throughout the exhibition in which the evolving tableau is shared physically and internally through a ritualistic experience of colour and flavour in a multi sensory environment including edible objects and other concoctions allowing you to literally digest the landscape.

http://www.designmuseumgent.be/

Photos © Design Museum Gent, Filip Dujardin


Under the Influence of Color

Multisensory dinner performance, Jan van Eyck Academie, 2019
The interactive food experience was co-created with food designer Céline Pelcé. The wider concept and the light and sound installation and experience was co-created with the artists Céline Pelcé, Anne Huijnen, Lyndon Barrois Jr, Ana Guedes, Ed Begley and Addoley Dzegede.

About Color Through Time
As the first event in this series, Color Through Time takes inspiration from Jun’ichiro Tanazaki’s text In Praise of Shadows (1977), and will use food to facilitate dissonance between perception and experience, as the relationships between appearance, taste and texture become complicated and re-adjusted. Approaching the sensorial experience through technological time, the evening will fast forward through centuries of evolving light sources, and transition from handmade to mechanized methods of food handling. The various flavours served over the course of the evening will explore, through a kind or re-enactment, changing environmental sensibilities that redirect the aesthetic experience of the beholder.

The flicker of the flame finds familiarity in the fluorescent tube, but so much has changed in the span of time between them. This first event seeks to offer its participants a time traveling of sorts, compressed into a few hours, towards a kind of atmospheric schizophrenia. Maybe the future is made from the past? Or maybe the past is just a collection of future artefacts?

Under The Influence of Color 
The multisensory experience series ‘Under the Influence of Color’ invokes the distinct sensory elements that contribute to the perceptual soup we call atmosphere (color, smell, taste, light, sound). Light and color can be seen as inseparable entities, as the former makes way for the latter. The manipulation of light leads to the wrangling of color, influencing the degree to which it is suppressed, liberated, differentiated, or assigned meaning. Color functions as an invitation or deterrent; as informant or signifier; and as aid to seduction or disgust. What if these codes were somehow re-framed and remixed? And how does the quality of light precipitate different responses to the same source material? Using food as a primary catalyst, Under the Influence of Color will examine the parallels between bodily ingestion and visual consumption, from the naturally occurring, distilled, and synthesized contexts of food and image, and the mechanisms of production and application that have ensued.

Color through time is a light sensitive tasting in seven stages. Here, we use food to facilitate dissonance between perception and experience, as the relationships between appearance, taste and texture become complicated and re-adjusted. This sensorial experience fasts forward through centuries of evolving light sources, and transition from handmade to mechanized methods of food handling. The various flavours served over the course of the evening will explore, through a kind or re-enactment, changing environmental sensibilities that redirect the aesthetic experience of the beholder.

Stage 1 : Fermented whole cabbage / natural light / end of the natural daylight
Stage 2 : Apples cooked in clay on fire / natural light / dawn
Stage 3 : Salt baked trout and beetroot marbled eggs / candle light
Stage 4 : Steamed dumplings / incandescent light
Stage 5 : Ice cream mochi / fluorescent tubes
Stage 6 : Grayscale icicle from earth to flower / LED lights
Stage 7 : Tonic and Szechuan buttons / Black light

Photos © Sebastien Lauret

Interview with Freunde von Freunden

Freunde von Freunden recently interviewed me as part of their Culinary Encounters series in collaboration with Siemens. The article and video describe how I have spent my first few months setting up and advising the Food Lab at the Jan van Eyck Academie as well as being a resident myself. It also gives a little insight into my general philosophy and approach to food and sharing food.

Mazi Mas

I was so lucky to have worked with the social enterprise Mazi Mas, and more importantly, a wonderful group of women, as Culinary Director and coach between December 2016 and August 2018. Mazi Mas offers training and work for immigrant and refugee women who have a passion for food. Mazi Mas gives these women an opportunity to make a living while showing London their colourful culinary heritage.
Far from being unskilled, these women possess skills which are highly marketable in an increasingly food-inspired London . What they lack are the means, knowledge, and networks to turn these skills into economic opportunity. Mazi Mas gives these women the opportunity to engage with a public which is – quite literally – hungry for their talent.
Mazi Mas works in partnership with small businesses and many fellow social enterprises, and sources their produce from local farms. Mazi Mas is passionate about contributing to strengthen local economies and to support other businesses that are dedicated to providing meaningful, fulfilling, and justly paid work.
Mazi Mas was named one of Britain’s 50 New Radicals by Nesta and The Observer in 2014. This has allowed Mazi Mas to connect with a wonderful group of people who are contributing to positive social change in inspiring and innovative ways, and addressing global problems at a local level. 
A few of the women have started their own businesses; please get in touch if you wish to contact and book them for an event and enjoy their incredible dishes yourself.

Book by Pukka teas; Cleanse, Nurture, Restore, with Herbal Tea

Cleanse, Nurture, Restore, with Herbal Tea.

Author Sebastian Pole. Photography by Kim Lightbody. All food & prop styling by me.

Pukka’s founder Sebastian Pole created a book which has been published by Frances Lincoln Publishers (London) early 2017. The book offers a wide variety of herbal recipes and presents more than seventy herbal tea recipes to make at home using botanicals, herbs and fresh ingredients.

Chapters include Cleanse and Detox; Nourish and Digest; Energise and Rejuvenate; Peace and Harmony; Joy and Happiness; Defend and Protect; Man, Woman & Child and Beyond Tea.

Action Against Hunger’s Five Star Burgers

Food styling ‘Five Star Burger’ campaign by Action Against Hunger for Taste of London 2016
Action Against Hunger is a global humanitarian organization which is committed to ending world hunger. The organisation helps malnourished children and provides communities with access to safe water and sustainable solutions to hunger. For Taste of London 2016 Action Against Hunger created the Five Star Burger campaign, with burgers created by renowned chefs Raymond Blanc, Jason Atherton, Nieves Barragán Mohacho, Gizzi Erskine and Shaun Searley in order to raise funds.

Photo © Samuel Hauenstein Swan

Ferment Pickle Dry

‘Ferment, Pickle, Dry: Ancient Methods, Modern Meals’ just got published. A complete book full with really original and incredibly tasty recipes using these old techniques. Authors Simon Poffley and Gaba Smolinska-Poffley, published by Francis Lincoln Publishers, gorgeous photography by Kim Lightbody.
For this book I was hired to do all the prop- and foodstyling, as well as the recipe-writing of six of the dishes.

Private Chef at Drynachan Lodge

Drynachan Lodge is located in the Scottish Highlands and owned by Lord Cawdor. Private cheffing at Drynachan means a wealth of local Scottish produce, fresh fish and game to work with and the woods, river and hills to forage. A chef’s dream.

 

 

Summer Seaweed

Summer Seaweed is an article Kim Lightbody (photography) and I wrote, styled and shot for Chickpea Magazine’s 8th edition (summer 2013). The article included 8 recipes using different types of seaweeds.

Savage Salads

Savage Salads is a cookbook by Kristina Gusttafsson and Davide del Gatto full with inspiring recipes for filling salads. Published by Frances Lincoln Publishers (London), photography by Kim Lightbody.

For this book I was responsible for all the prop- and foodstyling.