Noite Curuxeira in collaboration with Iago Fandiño
Noite Curuxeira (Miño 2020)
A magic summer garden night of poetry, music and vegan food, in a rural house in Galizia.
Sanny Caster concert at the 1st AnidoFest
Showcooking at Rototom Festival veganizing Italian recipes for Organikos
Veganizing Italian recipes (Benicasím 2017)
Showcooking at the Rototom Festival for Organikos, commissioned by Gusto Nero.
Exhibition of “Eternal Summer” by Uli Westphal
Eternal Summer Exhibition by Uli Westphal (Berlin 2014)
gnamo lab hosted the exhibition of Eternal Summer Installation, during the Berlin Food Art Week, part of a series of works about psychological tricks and optical illusions in supermarkets. The work references the common use of mirrors in fresh produce isles to create the impression of abundance.
Visual abundance triggers primeval instincts. For example a tree full of fruits or a bush full of berries is a phenomenon that in nature only lasts for a brief amount of time. We have evolved to make use of this abundance and gather as much as we can while it lasts. Supermarkets use the same effect to make consumers buy more then they actually need.
This optical trick, along with the ever increasing amount food imports, contributes to the illusion that the diversity of our food supply is increasing not declining. Supermarkets sell the same low-quality fruits all year long. The food industries term for this blurred seasonality is “permanent global summertime”.
The art of making pasta at Food Bless You Day. Photo Dan Safier
Food Bless You Day (Berlin 2014)
Humans as well as all the living beings have relied on food for millions of years, first to survive and then to evolve. Such a special connection and dependance need to be celebrated in a more direct and intimate way.
On February the 13th, 2013 we celebrated the act of eating with a whole day dedicated to food and food related activities as mini workshops, cooking tips, Food Art installations, with the aim of bringing together professionals and foodies around Berlin, to create an accessible meeting point to discover, learn, teach and share knowledge about food.
The art of making pasta by La Bolognina. Photos Dan Safier
Learning from La Bolognina
Cavatelli by La Bolognina
Pasta al pesto in collaboration with La Bolognina
Tiny vegan arancini by klaoe
Radicchio, delicate produce from Northern Italy
Italian vegan aperitivo at Where is Jesus?
Tu vuo’ fa l’aperitivo (Berlin 2015)
2015 was a year of aperitivi, we spent most of thursdays celebrating one of the most Italian widespread social and beloved event, where people gather together after work to share a drink or two, while having finger foods or snacks.
Vegan Bulgarian food workshop in collaboration with Nadezhda and Vanya Sindzhirlieva
Vegan Bulgarian Cooking Workshop (Berlin 2014)
Vegan Bulgarian food workshop in collaboration with Nadezhda and Vanya Sindzhirlieva
Teaching how to cook vegan Bulgarian food
Cooking class participants
Vegan pic nic in Kreuzberg, Berlin in collaboration with Be Niang from AtayaCafé
Kreuznic (Berlin 2014)
What if you mix Italian, Senegalese, Chilean, Sardinian cuisine? A four hands menu elaborated together with Be Niang. A dynamic fusion of cultures, flavors and vegan aesthetics. A blend of traditional Senegalese cuisine with the depth and elegance of Italian gastronomy, plus a touch of hotness brought by South American cuisine. A culinary journey packed in a box. The world to TAKE AWAY!
Food prepared by Be Niang at AtayaCafé in Berlin
Vegan humitas workshop
Kochkurs - pre-Hispanic Humitas
Vegan food workshop at Arriate Restaurant in Ibiza
Sa cuina vegana (Ibiza 2014)
I spent 3 weeks in Ibiza where I held a vegan intensive cooking course on how to veganise Spanish tapas.
Vegan food workshop at Arriate Restaurant in Ibiza
In collaboration with Fumiko Suzuki, from Gourmie
Iss dein Paket - Yaku Za Ma Fia (Berlin 2014)
A brunch fusion of Japanese and Italian cuisine, with a French and South-American touch. Event in collaboration with Japanese Fumiko Suzuki.
Shiratama by Fumiko Suzuki
Vegan food and live music at Panke
Ellas (Berlin 2013)
//A summer evening where music and food will blend together producing an experience of pure feminine essence.
Ingredients: 23 cups of Quinoa 1 tbsp Graciela Maria 8 gr Lantana 1 pinch of AWK mix it together and cover with Noah’s Tape for a few hours in a warm place. Put the mix on a gnamo baking tray and bake it for 30 min. Serve it hot or cold according to your taste at Panke
Design of vegan dishes for “Getaway” by Theater am Tisch
Getaway (Berlin 2013)
Design of food for a theater piece. Theater am Tisch, is a collective of 8 international actors exiles by choice from their home countries or cities presents GETAWAY. What does it mean to be an exile in Berlin?
An Icelandic Dinner in collaboration with Chef Aevarsson
Kvöldmat 2012
Icelandic dinner by Gudmundur Freyr Aevarsson, a professional chef from Iceland that has been living and working in Copenhagen for 6 years. Received Journeyman’s certificate as chef from the Hotel and catering college of Iceland in the spring of 1998.
Freyr has catered for the movie 101 Reykjavík and was also part of the team catering for large concerts in Laugardalshöll.
His diners included, among others David Bowie, Skunk Anansie, and Sting. He has also worked as the head chef at Hotel Budir—considered on of the most idyllic countryside hotels in Iceland, often referred to as the ´Mecca’ of Icelandic cuisine.
Vegan pastry by Jennara Santurio
Sweet cake of mine (Berlin 2012)
A whole vegan pastry taste event to promote animal cruelty free sweet food in collaboration with vegan pastry chef Jennara Santurio.
Raw vegan spirulina cake by klaoe
Vegan dinner, storytelling, audiovisual performance by Elmgreen family and Ilan Katin
Dinner and a Story - with - by - about - Russians Tatars and Roma in Finland (Berlin 2011)
Catering for Cho-Ching by Neuro Café Tokyo