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Our new food & design research collection. Here we will feature articles about design thinking and processes, food (of course), but more specifically food culture, cook book reviews, food and design trends and much more...

Meet our new intern!

Hi Jeanne, first of all, where are you from and what did you study?

Hey, I’m from Brittany in France and I studied brand communication design then I specialised in food design at l’Ecole Duperré.

How did you end up at Salty Studio?

Seeing Salty Studio’s posts on Instagram made me want to know more about creating food event, so I messaged Maud and then came for an internship.

Research into natural food moulds made by Jeanne during her studies

What does food design mean to you?

I think food design is about innovation, creating consistent & new ways of eating/preparing food. It’s also experiences on all senses.

If you were a type of pasta, which one would you be?

I’d be lasagne pasta to make...

Favourite dish?

...lasagne! And also tiramisu to be a perfect meal.

Favourite restaurant?

Not a fancy restaurant but the crêperie “Le Cul de Poule” in Pontivy, Brittany. I ate the best complète (buckwheat galette garnished with egg, ham and cheese) there!

Which designers/people inspire you?

There are so many, I don’t even know who to name! Satsuki Shibuya for her whole universe, designers searching new materials as Steven Akoun and in general people who don’t fear to do what they love to fit in a mold.

Work by Steven Akoun

Favourite cookbook?

“Desseralité” by Jessica Préalpato (head pastry chef at Ducasse Plaza Athénée) : I want to eat & make all the recipes when I’m flipping through this book. I also like the composition of the book, where we can see what the process in selecting ingredients, textures, tastes.

“Desseralité” by Jessica Préalpato
“Desseralité” by Jessica Préalpato

What gift did you recently give to someone?

A lama planter to grow seeds!

What future trends would like to see happening in the next few years?

More local food, urban farms to match the population and regenerative agriculture and so ingredients. Trend will be to focus on what we already have just next to us and compose with it. We have a lot to do with forgotten vegetables and don’t think of : food design is also thinking and finding alternative solutions.

Stachys affinis, commonly called crosne, chinese artichoke, japanese artichoke, knotroot, or artichoke betony, is a perennial herbaceous plant of the family Lamiaceae, originating from China. Its rhizome is a root vegetable that can be eaten raw, pickled, dried or cooked.

Look out for more articles by Jeanne in the next month!

Follow her over on Instagram @jeanneannna

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