I was born in the Netherlands, but currently finding home in Mexico City. I’m an introvert and a dreamer. Usually not the loudest person in the room, but I find my strength in softness. I’m a food artist and designer. A fascination with the effects of tactile interactions, has led me to adopt a touch-centric approach in my work. I strongly believe in the transformative power of storytelling and ritual, and I aim to educate through experience. My vision is a more conscious and connected approach to eating; and a value shift to a more feminine and ecological way of being and relating — a gentle revolution. As I perceive it, the driving force behind the global challenges we are facing, is disconnection — from our bodies, ecosystems, and communities. I use food and the sense of touch as bridges to restore these vital connections. They are my antidote to the fast-paced world of today.
HOW DO YOU EMBRACE DIVERSITY AND/OR UNCONVENTIONALITY?
I never felt like I fit inside the boxes of society. I have always felt different and unconventional both in personal life and work; and I have always connected with those who did too. To open up, I need to be around people who embrace my unconventionality, and it is important to me to create this same safe space for others. Empathy, treating people with kindness, and always being open to learning and unlearning are some of my core values.
I love to travel and learn about different cultures. I get extra excited when people share their food culture and rituals with me.
HOW DO YOU EXPRESS YOURSELF CREATIVELY?
Through food and storytelling. Food is much more than nutrition or something pretty on a plate; it engages all our senses, which opens up a whole world for creativity and play.
I explore different ways of eating. How we eat is just as significant as what we eat. When we touch food with our hands instead of with cutlery, our eating experience changes completely. It makes us more aware of texture, structure, and temperature; it invites an element of play; and it creates a deeper connection.
There are many ways to touch, within my work I explore themes of sensuality, ritual, and play — inviting people to let go of how they have been taught and told to eat.
Currently, I am exploring interspecies kinship and care through fermentation; and ways to nurture skin hunger beyond interhuman touch.
HOW DO YOU THINK YOU CAN CONTRIBUTE TO THE COMMUNITY? WHAT DO YOU FEEL YOU ARE AN EXPERT IN AND COULD GIVE ADVICE TO THE COMMUNITY ON?
My expertise is in food design, cooking and eating in different ways, and creating multi sensory experiences. For the past two years I’ve focused on the process of sourdough bread. I can teach about bread making and sourdough as a bridge between human and more-than-human life.
Apart from sharing knowledge and expertise, I also love sharing food and creating space for relaxation and connection.
SHARE A VERY VALUABLE INSIGHT YOU DERIVE FROM YOUR PROFESSIONAL EXPERIENCE WITH THE WORLD: