MATTHEW KENNEY CULINARY SCHOOL
July / August 2015 | Advanced Level I + II
As food designer with a background in Industrial Design I wanted to get more culinary experience. Last summer in Maine, I delved into the world of raw-vegan gastronomy, the art of plating and sensory experience.
Romesco and macademia cheese ravioli with marinated dandelion leaves and crispy walnut crackers
Raw vegan cheese plate
Hazelnut cheese with lemon zest, pineapple infused balsamic reduction and spicy mustard.
Pine nut cheese with figs, dates and walnuts on top of a Indian style mango pineapple compote with anise and cumin.