From painter to pastry chef, ceramicist to wine cellar owner, innovative CCA alumni are shaping creative niches across the world of food and drink.
Twenty people stand around a long butcher-block table. The lights above cast a pale glow on its surface, illuminating the ingredients piled in its recessed trough -- lemons, lettuce, flour, eggplants, bell peppers -- without lighting the faces of the diners. They are here for Hands On, a food-making experience in which they use their hands rather than utensils to create a three-course meal.
"Cooking is very much a form of art," says Lisa Mishima (Graphic Design 2005), who concocted Hands On together with her boss, Randall Stowell of the creative production company Autofuss, and friend Yvonne Mouser (Furniture 2006). "Both cooking and art involve concepting, crafting, and presenting a piece. But there is something about consuming one's creation that feels even more personal, immediate, and honest."
Initially, the guests are nervous, even clumsy. Flour falls to the floor. Slowly, the experimental chefs grow more confident. There are giggles around the room, then nods of approval as the dishes take shape. The menu features Caesar salad, handmade pasta with pesto sauce, and tiramisu. Some diners shape vegetables into utensils and use those instead of spoons or spatulas. Maybe there will be a meal at the end of this.