The Feast enquires into culinary art and its radical and sometimes innovative transformation of matter for choreographed and carefully sequenced experiences in order to transpose lessons from the experiments into new opportunities for architectural design.
To kick off the experimental programme, SAC and its collaborators invites to The Feast: Prolegomenon - From Peelings to Core, an evening with food and talk about food, architecture and art. Dorothy Hamilton, founder and CEO of the International Culinary Center (ICC), and Sayan Isaksson, founder of and chef at the Michelin-starred restaurant, Esperanto, in Stockholm, are main guests. They join AtelierSlice’s Jan Åman and Savinien Caracostea, Fabian Lange of the Genießerakademie, and Städelschule’s Daniel Birnbaum and Johan Bettum to discuss the history of food and cooking in architecture and the arts, the role of cooking and chefs in the 21st century and how the disciplines engage with innovation and innovations role in forming the future.
For the event, Sayan Isaksson will have prepared soup that will be served; Savinien Caracostea, who has a degree in Pastry Arts from the International Culinary Center in NYC, will serve pastry; and there will be tastes of wine chosen by Fabian Lange.
Dorothy Cann Hamilton is founder and CEO of the International Culinary Center (ICC). She is one of the most respected culinary leaders in the world today. She is the president of the USA pavilion at the 2015 World Expo in Milan and served as the former president of the James Beard Foundation, one of the most prestigious culinary foundations in the USA. Hamilton is an author and creator and host of Chef’s Story, a weekly radio program on the Heritage Radio Network and a 26-part television series on PBS.
Sayan Isaksson is the renown founder of and chef at the restaurant, Esperanto, in Stockholm. The restaurant has one Michelin star and was selected best restaurant in Sweden in both 2013 and -14.
Tobias Rehberger, professor for sculpture at Städelschule since 2001, produces work of great artistic complexity and intimacy with design. The production flirts with the contemporary status of objects, space, commodification and innovation. Yet, for all its extravagance, humor and disciplinary ambiguity, Rehberger's work reflects his own clear identification as an artist.