a New Aktionist Kitchen's Page

Profile Information

In a few sentences tell us something about yourself: My journey with cooking started as many, out of love and necessity, through my mother. After learning the basics of cookery, and sharing through taste, from her, I entered the professional kitchen as a plongeur at 13. Since then I have been cooking in a variety of kitchens from deli and diner to luxury/ fine dining brigades, from pop-ups and supper club projects to special events, creative actions, and festivals, all the while continuing to share through taste with friends and family.

I follow a self-titled philosophy of Avant Rustique, which aligns itself with the Slow Food Movement, the Statement on New Cookery, and the Manifesto of New Nordic Cuisine. I believe in ingredient driven, flavour forward dishes that highlight regional foods and cultures, while exploring those unique elements of gastronomic exchange that both separate and connect us all.

In addition to various forms of food service, I also make performance work involving food preparation and serving that engage elements related to what I call 'Gastrocculture' (the hidden, mystical, and underground side of cooking and eating).

Do you have/are you about to open, a Supper Club. If so please add the website link..: host

Have you read our Rules and Guidelines? http://supperclubfangroup.ning.com/page/rules-disclaimer: yes

At 15:57 on February 7, 2017, Culinary Genius said…: Hi to the New Aktionist Kitchen,

I hope you're well. My name is Bex and I'm currently working as an Assistant Producer on a brand new television series for ITV called 'Culinary Genius' made by Gordon Ramsay's production company Studio Ramsay.

We are looking for amateur cooks who are passionate about cooking to apply to be on the show. There is a cash prize up for grabs, and the chance to be judged by Gordon and other top celebrity chefs! Do you think this is something which may appeal to you?

If so, please email us at culinarygenius@studioramsay.com or call me on 0207 202 2353 for more information. If you email, we can send an application form through right away and we can go from there!

If you think this appeals to you, or members of the supper club, please feel free to pass on the information and see below the flyer I have attached.

Many thanks and best wishes,
Bex

At 19:14 on August 11, 2013, msmarmitelover said…: Sounds cool, let us know more

Msmarmite