Food Think Tank is a group of professionals from various fields, mainly working in Wrocław. The group is involved in culinary educational projects and was formed last year and led by Thomas Hartman (chef Szajnochy 11) and Michael Lewandowski (co Szajnochy 11). It includes chefs (Michael Czekajło), confectioners (Krzysztof Klimaszewski, Patrick Szczepanski), artists (Joanna Nowara, Karina Marusińska, Jędrzej Stelmaszek), farmers (Ewelina Żygadło), students and scientist (Anna Żołnierczyk, Marcelina Mazur), mentored by Jarosław Dumanowski and Kristoffer Basznianin. Food Think Tank is connected by a common experience, from which you can take only as much as you put into it.
Thomas Hartman – restless chef – summed up his previous project Orchard and Fire, saying that this was the last such a venture in his life. But he didn’t need much time to change his mind. A month later, an idea germinated in his mind, which involves trusted and brilliant colleagues in the industry and people who can create a next unusual pop-up restaurant.
Conceptual center of the universe determines this time earth and water. It won’t be easy to work with them. Because even though they are the foundation of our existence, the most elementary, basic materials, sometimes we simply forget about them. The study on the “obviousness” of the idea challenges the imagination. How far beyond the cultural clichés, filters and forms developed over the centuries will the Food Think Tank go? We start with the confidence that the process of deconstruction is contained somewhere between the two points: A – cooking as a cultural activity, and B – nutrition as a biological function. Looking at the previous actions of the FTT team, you can expect boundaries of freedom expanded to the maximum, severity, total responsibility and humility, return to the unpretentious and reliable simplicity.
The “Earth and Water” will have its finale on April 22, 2015. The date has been chosen deliberately on the World Earth Day. The underground restaurant – the effect of half a year of work – will be open for four hours, and then will disappear from the material reality. Fortunately, it’s not about the restaurant. What is important is how many attempts will fail and how much we will learn from it…
Text: Agnieszka Szydziak, photos: Jędrzej Stelmaszek / GrappaStudio

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