In September 2016, I collaborated with ‘Steinbeisser’s Experimental Gastronomy,’ a creative-culinary collective based in Amsterdam that pairs chefs with artistically crafted cutlery and tableware. This was their first event in USA; a seven-course meal in the San Francisco Bay Area under the guidance of Chef David Kinch (Manresa***), Chef Corey Lee (Benu***) and Chef Matthew Kirkley (COI**). The event served approximately sixty patrons and actively challenged diners to reconsider what could be considered functional tableware.

Three metalsmiths were tasked with reinterpreting the cutlery; and seven ceramic artists created experimental bowls, plates and objects for serving.Food and drinks were entirely plant-based from organic and biodynamic agriculture harvested in the region. For my part, I made a series of sixty shovel heads that were used as plates for the dessert course in order to help visually reconnect the food back to its source. This experiment forced chefs to go out of comfort zone as well as the potter—broadening the range of possibilities while educating the public.

Check out www.steinbeisser.org for more info on the event and some incredible images from their previous events.