Each project represents a unique collaboration between client preferences, seasonal availability, and creative exploration. This archive documents the evolution of our approach.
Projects are organized chronologically, with each entry including the menu structure, key techniques employed, and notable ingredient combinations.
This documentation serves as both a record of past work and a reference for future development, showing patterns and innovations over time.
A five-course menu focused on autumn ingredients, featuring root vegetables, preserved fruits, and warming spices. Techniques included slow-roasting and fermentation.
Seafood-focused menu highlighting local catch, paired with foraged coastal plants and sea vegetables. Emphasis on freshness and minimal processing.
Entirely plant-based menu demonstrating the versatility of vegetables, legumes, and grains. Techniques included smoking, pickling, and various textural preparations.
Four-week meal preparation program with rotating menus. Focus on nutritional balance, variety, and efficient preparation methods suitable for advance preparation.
Each installation includes detailed documentation of techniques, timing, and ingredient specifications. This information enables replication and serves as a learning resource.
Specifications include temperature ranges, cooking durations, equipment requirements, and storage instructions where applicable.
This systematic documentation approach ensures consistency and allows for refinement based on outcomes and feedback.
Reviewing past installations reveals patterns in technique selection, flavor combinations, and presentation approaches.
This historical perspective informs current work and helps identify areas for continued development and experimentation.
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