Maison Paris was a series of 5 edible structures, created for a private event in Paris.
Based in Paris, Céline Pelcé works as a food artist. She began working with food while working as interior designer : she considers both food and architecture as elements built on a same action : ingestion, extraction of matter and techniques, in different transformation processes. And this, in order to respond to basic human needs : housing and eating. She now uses food as a material to build artistic experiences : food enables her to express the poetic of territories, culinary rituals, and craft techniques. Her research grows in collaboration with chefs and craftsmen, with their codes, and rules. The researches are then staged and proposed to the public, as guests. These experiences consist in food installations, performances, or orchestrated meals. In each of these format, Céline uses food to convey a story, and the guest is invited to embed it, by the act of eating. The experience ends in the disapperance. These situations include a dimension of hospitality : as the piece starts to be shared and eaten, each guest has the room to be a part of it, and to make the piece his own.
Marente van der Valk_AIR_Photo_2017_Canape as part of the Non-Human Narrative Series. The canape consists out of several fermented and air-dries elements and is served with tepache.
Marente van der Valk is a Dutch-born, London based chef, (food) designer and food stylist. She graduated in 2012 from a MA Design and Environment at Goldsmiths University of London, and has since then been focusing on projects and events with an emphasis on environmental awareness and community mindedness. Her work is often a multi-sensory experience where a love for bringing people together results in a wealth of flavours and colours and a feel-good atmosphere. Currently, Marente is six months into a year-long culinary residency at the Jan van Eyck Academy’s Food Lab in Maastricht. Founding the Food lab at JvE and running it on a day-to-day basis has enabled her to investigate new approaches and angles to her cooking processes and the interactive properties of food and the act of eating. By focusing on the wealth of the edible plant world - using organic, seasonal produce straight from local farmers- and the use of the whole vegetable where possible, as well as considering meat to be a treat, she strives to have a minimal impact on the environment.