Nature is the source of our food and the main inspiration for the work of food designer Katja Gruijters. Where is our food actually coming from? Are we still aware of what we are eating? How can we use our ecology as inspiration for innovation?
By observing nature, we discover that in a natural cycle nothing gets lost and currently there is a worldwide interest in sustainable food production, healthy eating patterns and in the quality and safety of food. Katja Gruijters regards food as a natural, social and cultural phenomenon. Her workshop explores these questions by practising intuitive research and experiments – searching for the origins of ingredients in order to find their essence. Katja’s approach is research and analytic thinking in combination with intuitive explorations for challenging results.
During this intensive course on food design you are going to work with a survival kit and any available ingredients found on Boisbuchet’s natural estate while all attention will be turned to your inventive preparation and cooking methods. All your inspiration and research in this survival food design course will be shaped into a ✱✱✱ (three-star) rigid three-course dinner, party or product line. Consider ✱✱✱ fish from the river Vienne, ✱✱✱ fried Boisbuchet ants, freshly picked wild cherries, served with ✱✱✱ plates and cutlery.
This is a workshop to discover, observe and transform nature. A challenging food design group assignment for cooks, foodies, graphic designers, architects and all other interested creative disciplines!
Katja Gruijters is the Netherland’s first food designer. Already during her studies at Design Academy Eindhoven she began to specialise in the design of eatables. 15 years later, Katja has become a true expert in the field, developing major concepts for leading companies in the industry: Albert Heijn, Honig, DSM, Servex, CSM, Heinz, Red Band, Sarah Lee, Mona, Agrico, Arla, and many others.
Dutch and international museums such as the Stedelijk Museum in Amsterdam, Museum Boijmans Van Beuningen in Rotterdam, NEMO and the Museum of Arts & Design in New York have exhibited her work.
Katja has worked with trend forecaster Li Edelkoort and food scientist Louise O. Fresco and gives various workshops – nationally and internationally. She designs exhibitions in the Netherlands and abroad and is regularly invited by the Dutch Embassy. For several years Katja has worked as a columnist for Dutch trade journal Foodmagazine.
Katja Gruijters has been a founding member of the food design department at the HAS Den Bosch University of Applied Sciences, recently co-founded a pilot scheme on food design for Design Academy Eindhoven and lectures at ARTEZ in Arnhem.
Website : www.katjagruijters.nl
Facebook : facebook.com/KatjaGruijters
Twitter : @katjagruijters