creativity | the CCC

FRANCIS MALLMANN: “HUMAN BEINGS NEED CONTRADICTIONS”

“Luxury can be a potato and an onion. And it can be a bowl of Sevruga caviar and a wonderful blini.”

The Tables

A look at the powerful connection between a pair of outdoor ping pong tables in the heart of New York City

Saltyseattle Makes Mesmerizing Pasta Art

Pasta artist Linda Miller Nicholson, a pasta chef in Seattle who uses natural ingredients to create pasta art in every color of the rainbow

Snøhetta unveils Burnside, an art & culinary space in tokyo

A good dish is so much more then just a few ingredients mixed in the perfect balance and cooked with the best craftsmanship.

Kyle Bean crafts mouth-watering mixed media meals during lockdown

Have a look at the 'behind the scenes' of the series of meals Kyle Bean created in this article on the designboom website. Not only this art

The Creative Brain

Don't let mislead yourself by the photo that tels us this conversation could be about books and what has a chef got to do with that, except

Bound by the language of food

Italian colabboration makes profit by gathering knowledge, passion and love for food. An item by Food Inspiration magazine

3 tools to become more creative

“Growing up makes us less creative. Therefore we have to re-learn creativity, and luckily there are multiple ways to do so,” says Balder Ona

Stimulating the Creative Brain

In this TEDX Morten Friis-Olivarius speaks about how creativity looks like in the brain.

Heston's Journey to the Centre of Food

Join Heston and his long time TV Producer Jay as they explore the amazing world of mushrooms.

Michelin Stars The Madness of Perfection

A BBC documentary from 2010 with British food writer and restaurant critic William Sitwell

How Master Sushi Chef Keiji Nakazawa Built the Ultimate Sushi Team — Omakase

A master Sushi chef Keiji Nakazawa runs a sushi restaurant in Honolulu Hawai'i and uses mostly local products for his sushi.

How I fell in love with a fish..

In this TED talk Chef Dan Barber, executive chef and co-owner at Bleu Hill, New York tells about a fish

MAGNUS NILSSON: “IT WAS SOMETHING THAT I ALWAYS KNEW”

This time we like to share an interview, that we came along, with Magnus Nilsson.