Luz Moreno & Anaïs Silvestro

After studying scenography at École Nationale Supérieure des Arts Décoratifs in Paris, Luz Moreno became interested in textile fibres, working with the artist Sheila Hicks. She later obtained a certificate in bread-baking and pastry-making at École du Cordon Bleu in Paris, before studying culinary design at École d’Art et de Design in Reims. Moreno’s Edible Fibers project comprises pastries made from long, thin edible fibres that have been woven and carded.

While studying Fashion Design at École Supérieure d’Arts Appliqués Duperré, Anaïs Silvestro became interested in the idea of “designing” a body, pushing the boundaries of the body’s “plasticity” through the use of make-up, surgery, genetics and diet. To further examine this organic, carnal dimension, she studied culinary design at École d’Art et de Design in Reims. In her Di-gestion project, Silvestro explores this idea by inviting audiences to immerse themselves in her transfigured “digestive landscapes”.

Japan sees products in a different way. For many chefs and artists, an encounter with this different culture has been a life-changing experience. Olive oil production is a recent phenomenon in Japan. This project focused on the acquisition of know-how in the field, and how Japanese culture’s respect for nature has transformed or even further elevated the noble olive.