I am a chef who studied film, philosophy and I now do my master in curatorial studies. Doing this I observed food and cooking in a theoretical way. Now I observe interrealations of food and art.
I also work with Prof. Dr. Thomas Vilgis at the Max Planck Institute in Mainz on Physics of cooking as well as with Prof. Dr. Werner Sommer from Humboldt University Berlin on Projects that combine food and psychology.
Latest theses include futurist cooking, warhol and food, and the Frankfurt Kitchen.