I like to work from the verb of eating. This means that I see how working with food links to culture, nature, health, identity, politics, gastronomy, rituals, landscape, sustainability, and love.
Just to name a few areas.
Eventually, everything is interconnected and I appreciate the challenge, as a designer, to take a humble position in between all those various aspects. I think designers are translators and creators of unconventional connections. When working with living material we need to be humble. When is the design done? When it was harvested? When it was presented? When it was eaten? Or after? When it was taken to the toilet?
Eventually. I simply design shit.
And I am very happy with that. I am very happy that my designs can become manure and continue in the cycle of life.
As a designer, it means that your design is never finished and that time is an important factor in the work you do.
I can’t wait to share my experience with you.
With over 20 years of experience as a designer working with food, along with 7 years of owning restaurants, I have seen it all!
I took that experience and tapped into all the lessons, all the dramas, and all the dreams. I assessed all the engaging and playful ways we interact with food and reviewed all the worldwide exhibitions and lectures. Together with endless hours of teaching live and online, I know a thing or two about Eating Design and I am happy to share my experience with you.
(Image by Hilde Harshagen)
