Open Kitchen (May 2023)

In its final culmination, the Rewilding the Kitchen cohort showcased a dynamic collection of thoughts, writing and recipes in individual performance pieces that were developed over the course of the culinary programme.

It has been evident and delightful to be surprised by how the learnings in the sessions spilled into into menus, texts, and flavours—whether by presenting a sesame oil that is salted and painted onto bread, or an edible soil holding caramelised seasonal fruits, a traditional rice dish shaped into singular morsels, amplified kitchen bangs and crackles, and choreographed mundanity.

Nahla Tabbaa

Rewilding the Kitchen, in many ways, served as a starting point for the cohort in their gastronomic, literary, and otherwise artistic expeditions that will lead to further iterations and interpretations that meet at the intersection of food, identity, history, geography and ecology.

Participants include Abbie De Garza, Abdullah Alkindi, Abeer Loan, Andrew Riad, Aya Afaneh, Bhavika Bhatia, Farah Nasrawi, Jehan Ali, Lamya Tawfik, Luchie Suguitan, Narimene Hakimi, Richi Bhatia, Shannon Ayers Holden, Shereen Saif and Zina Akrout & Fouad Boudjedra of kōl.

01/21

Programme

4:00-5:30 pm | Chef’s Table

From 4 - 5:30pm, ideas were presented in a walk-through with time-sensitive performances.

6:00-8:00 pm | Open Buffet

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The RTK Publication

Alserkal inhouse design team, Rabila Kidwai and Sandy Zavzavadijan produced an exhibition booklet that doubled up a recipe book. Archiving some of the most intimated moments during the cohort's time.

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The Archive Table curated by Tash Wanigaratne

The Archive Table provided a robust insight into the evolving ideas and experiences of the cohort towards the realisation of their final projects.

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