2 Food Think Tank = SPECIALISTS + EDUCATION + FOOD manifesto The most important goal for the FTT is a wide understanding of education. Although specialists, who have already achieved a lot within their areas of expertise, create it, here at Food Think Tank every one of us is a master and a student. We look after the process so that it remains in constant movement even if it is wandering in notorious openness even if it would involve a loss. We have established our goal to be the act of gaining and sharing knowledge, as the highest value is embedded in the quote: the more you give, the more you get. Food Think Tank joins different worlds together, which allows meeting at a point of entirely new thinking about food, thanks to the different perspectives. We act on what is local and original, thanks to which it is produced a complementary good that changes the world here and now. Food Think Tank absorbs completely it changes our life every day and gives our work a deeper meaning.
3 Food Think Tank = group + relations + proces The Food Think Tank is a group of experts differentiated by their fields and laboratories concentrated on the collateral process of education and development. The motive that bound us together is the new vision of culinaries. We start off from things and matters that are very simple and obvious connected with nature, biology which filtered through our perspectives, tools and matters that our specialists choose to use, allow meeting up at a completely new point. It is here that our product comes into being. Chefs, scientists, students, artists, artisans, glaziers, ceramics producers, musicians, filmmakers, performers, barmen, baristas, farmers, and copywriters each one of us is different, works with a completely different matter in a different manner, with diverse tools, thanks to which he or she brings into our work something entirely unique. Our everyday practice at what we do best, allows us to test the final outcome under varying circumstances. The food design becomes a real and valuable process of creating a new meaning of taste. First and foremost, the process of education captures the individual trials and experiments, but secondly it captures the building of the relationships between people, who perhaps might have never met in their daily work. Thirdly, the process involves seeking inspirations and engaging in activities of the next generation of creative minds. We are free for as much as free is our imagination and we are limited for as much as the voices of the group will limit us. We loyally share our experiences, amongst which there are successes and failures. The trial is the most important word to us. In our actions we do not recognize compromises. The basic rule that governs our actions is: the more you give, the more you get. More than a hundred people, best names from the Polish and foreign gastronomy included, have appeared in the projects. Each one of us engages out from an individual need of development. We do not have our own budget, nor we do sell the effects of our projects. We work on local products and explore the tradition of our ancestors, thanks to which the changes that happen evoke a real response in our future. We met in Wrocław, here we eat and act.
4 4 ELEMENTS (November 2013) Four Elements is the first educational project of the Food Think Tank. The effects of our work could be seen in November 2013 in Wrocław. This interdisciplinary installation inspired by earth, fire, air and water was a somewhat performative action, which provoked the participants to consume through their senses in unobvious ways. Playing with form, taste and aroma showed the guests of the Kuchnia+ Food Film Fest the fluidity of the borders between them and the illusion led to completely new sensorial experiences. CREATORS: cocktail Wojtek Bartosz Dessert Krzysztof Klimaszewski, Natalia Wojtkowska Earth Michał Werda, Tomasz Wróbel Air Szajnochy 11 wooden installation Maciej Zieniuk vegetables Fusiongusto photography and lights Jędrzej Stelmaszek media Michał Lewandowski supervision Tomasz Hartman (Szajnochy 11) Completed Projects
5 4 ELEMENTS Menu: Water Cocktail gin, lychee liqueur jasmine tea with orange peel fresh lemon juice and elderberry syrup FIRE Dessert edible meringue bonfire, chocolate twigs, flames cigarillo cake Earth cassava boilt in miso with sepia dried black olives pumpernickel bread Air forest and citrus scents
6 BETWEEN MEADOW AND FOREST (January April 2014) Between Meadow & Forest - the second educational project of Food Think Tank carried out in the beginning of 2014, is a four-month learning process and building relations between specialists from many lines of business: chefs, scientists from the Wroclaw University of Environmental and Life Sciences Faculty of Food Science, artists from the Wrocław s Academy of Fine Arts, farmers, photographers, filmmakers, musicians, carpenters, bartenders, baristas and architects. The entirety took place with almost no budget, the products used came from Wrocław s surroundings- foraged by the participants or received, bought from local farmers. Incredibly inspiring exploration of the sources of local culinaries, a turn towards the products omitted in the mainstream cuisines, both bore fruit of a dinner on the patio of the Wrocław University of Environmental & Life Sciences. The diary of the project appeared in the KUKBUK magazine. Completed Projects
7 menu: REFRESHMENTS flower seeds and petals honeycomb, herbal sponge, sorrel, dandelion honey, sour cream COLD APPETIZER edible beech flour bark cladonia, salicornia wild chive, watercress, dandelion buds, frog meat stone INTERLUDE 1 snail shell made of isomaltose spicy cottage cheese with snails, herbs HOT APPETIZER game, wild vegetables and herbs stock INTERLUDE 2 edible foil, toffee, high-protein worms MAIN COURSE catfish, scallop paper, homemade butter, scorzonera, wood sorrel, wild chive, carrot, radish INTERLUDE 3 sugar egg, yellow beetroot, lime DESSERT chocolate, goat cheese from Łomnica vegetables and fruits, ants COFFEE sparkling coffee, CO2 CLOSING COURSE almonds, raspberries, chocolate Creators: Chef / supervision Tomasz Hartman (Szajnochy11) supervision Dr Anna Żołnierczyk (University of Environmental and Life Sciences) natural scents Dr Marcelina Mazur (University of Environmental and Life Sciences) Pastry Chef Patryk Szczepański (Hotel Hilton Gdańsk) Natalia Wojtkowska (Szajnochy11) Sous Chef Tobiasz Herman (jakjesc.pl) Michał Werda (Szajnochy11) Michał Czekajło (Lwia Brama) Łukasz Budzik (Hotel Monopol Wrocław) Piotr Kucharski (Studio Kulinarne Piotr Kucharski) coffee Filip Kucharczyk (Cafe Targowa) liqueurs and punch Aleksandra Pawlik (Szajnochy11) cooperation with farmers Ewelina Żygadło (Milejowe Pole) wooden tableware Bartosz Pelc (Be Wood) music Wojciech Furmaniak (Regularna Stopa) visuals Paweł Kosuń (MIASTOmovie) interior design Joanna Nowara (Nowara Studio) photography Jędrzej Stelmaszek (Grappa Studio) apprentices Karolina Gawron, Patryk Zalwert, Tomasz Wróbel (Szajnochy11) students - laboratory Patryk Kownacki, Patrycja Żukowska, Patrycja Matyaszczyk, Joanna Biesiada, Anna Antosik, Agata Iwańska, Joanna Zysko (University of Environmental and Life Sciences) media Michał Lewandowski
8 ORCHARD & FIRE (June September 2014) Orchard and Fire - the third educational project, carried out in the summer of The goal was to serve a solemn dinner in an orchard, comprising of products from the orchard amounting in at least 70% and the rest maximum 30%, which before serving would be prepped over fire. In a kitchen purposefully set up for this occasion, used were cooking and preparation methods such as: drying, underground cooking, roasting, smoking, grilling, grilling a la plancha. A new, added element to the actions of the group was an opening of the and serving three staff food style meals on the day of the final dinner to people outside of the group. Searching for good quality products and simplifying their processing process through referring to the traditional methods resulted in a great final effect. menu: cider smoked lamb shank with mirabelle plums grey partridge broth with wallnut milk grape flan deconstructed orchard baked goose stuffed with fruits and liver fruit jelly tree cake with three jams Completed Projects
9 Creators: Gastronomy Luiza Trisno Mateusz Pawlowski Michal Czekajlo Michał Werda Agata Iwańska Joanna Biesiada Marta Rajewska dessert Natalia Wojtkowska Patryk Szczepański Karolina Gawron tablewear wood Bartosz Pelc ceramics Karina Marusińska cutlery Leader Karolina Zagrodnik Asia Zysko Justyna Czarnecka Marta Rajewska Meetings reports Agata Iwańska Media Michał Lewandowski photography Jędrzej Stelmaszek design Leader Joanna Nowara Magda Idaszewska Ewelina Żygadło coffee Leader Filip Kucharczyk Ewelina Żygadło visuals Paweł Kosuń scent Marcelina Mazur lab students coordination Anna Żołnierczyk liqueurs & flavored waters Leader Aleksandra Pawlik Joanna Biesiady music Wojtek Furmaniak consultations Jaroslaw Dumanowski Staff food Leader Ewelina Żygadło Bartosz Pelc Anna Żołnierczyk Magda Idaszewska Karolina Zagrodnik project coordination Tomasz Hartman
10 Earth and Water (November April 2015) Earth and Water was Food Think Tank s fourth educational project. It engaged nearly 100 specialists from various fields of expertise. Half a year s work, inspired by two elements, ended with a dinner threw in an underground restaurant (on 22nd April International Earth Day), that was built especially for that occasion. The whole concept contained a plan of building the whole field kitchen, an especially arranged dining room as well as creating plates and cutlery. Local and seasonal products were used for this project. They underwent many traditional culinary techniques such as drying, pickling, smoking, and salting. Additionally, special scents that were created in a laboratory and adjusted to the menu were sprayed around during the supper. The project became the inspiration to create an exhibition in Dizajn BWA Wrocław gallery (between 13th and 25th March). It was an attempt to look at designing as an experimental process that engages various, seemingly unrelated individuals in an educational search for an ideal object a smell in this case. The project showed great potential in the form of group work and ideas that bring partners cooperation with FTT together. The project was widely talked about in the media both in Poland and in internationally such as: Kuchnia, Food Servis, Zwierciadło, Usta, AKtivist, Kocioł, Fine Dining Lovers, Dezeen, Four. Media patronage: Usta magazine Completed Projects
11 menu: reception vegetable punch appetiser vegetables, butter, herbs, sorrel drink pond water scent burned wood interlude charcoal, dried pig skin appetiser pigeon stock, vegetables from milejowice, wholemeal bread scent mushrooms interlude pickled mushroom appetiser century egg, snail caviar, wild garlic drink calamus root liqueur drink nettle liqueur interlude daikon, rice bran main course wild boar, spruce, beech, honey drink potato flavored water scent coniferous forest interlude marinated apple, ice cream, yeast, garlic drink rwanda coko coffee, magnesium, sodium interlude sprouts appetiser sturgeon from stawy milickie, smoked clam, essence of the lake drink birch flavored water interlude leaves appetiser mealworm, bean, cockroach, pickled tomato
12 Twórcy: project coordinator Tomasz Hartman KUCHNIA head chef Michał Czekajło fish Michał Czekajło, Karol Karpiak meat Adrian Klonowski root vegetables Tomasz Trąbski reptiles and amphibia Luiza Trisno insects Michał Werda Juicy and refreshing Karol Karpiak dessert Krzysztof Klimaszewski coffee Filip Kucharczyk drinks and cocktails Aleksandra Pawlik scientists Leader Anna Żołnierczyk, Marcelina Mazur (University of Environmental and Life Sciences) Agata Iwańska, Joanna Biesiada, Natalia Pyka, Magdalena Kurzawa, Bartosz Raszewski, Janek Andrzejewski, Patryk Kownacki farmers Ewelina Żygadło, Michał Lewandowski, Piotr Andruszko architect Barbara Świerc spacial arrangements Joanna Nowara ceramics Leader Karina Marusińska Aleksandra Osowska, Patrycja Śliwińska, Katarzyna Mazurek, Ewelina Birut wood Bartosz Pelc cutlery Karolina Zagrodnik consultations prof. Jarosław Dumanowski public relations and project s journal Agnieszka Szydziak music Wojtek Furmaniak visuals Paweł Kosoń visual identification Ewelina Turkot curators of the exhibition at BWA Wrocław Karolina Zajączkowska, Łukasz Wasyliszyn streaming Maciej Markowski comic book Dagmara Jagodzińska photography Jędrek Stelmaszek treasurer Marta Pielechata
13 OUR PLANS Our further education and fruitful collaboration with the specialists Registration of Food Think Tank Creating our own culinary workshop center Formulating a series of training programs, conferences for professionals Establishing and developing an educational program for consumers Having our own publishing house and production of press materials
14 partners PARTNERS RYBY I OWOCE MORZA EUROPEJSKA STOLICA KULTURY WROCŁAW 2016 MIKROGRANTY PROGRAM ESK WROCŁAW 2016 GŁÓWNY SPONSOR
15 contact Tomasz Hartman project coordinator Agnieszka Szydziak public relations tel FB: