Paper in Food: A Recipe for Ideas
In the food and restaurant industry, meticulous brainstorming, ideation, and planning go into each meal that is conceived and plated. To get you in the holiday feasting spirit, today we share how food professionals across the globe collaborate on ideas, and use Paper to turn their concepts and visual menus into delectable fare.
Andrew Gerson, Head Chef at Brooklyn Brewery (New York, USA)
As the Chef and Head of Culinary Programming at Brooklyn Brewery, a national craft beer brand headquartered in New York City, Andrew works in the evolving intersection of food and beer. He uses Paper to develop new dishes for Brooklyn Brewery’s multi-city culinary event, the Mash Tour, and a local dinner series appropriately titled, Dinner Party.
“Paper allows me to fully engage with my creative process and is also super forgiving. It allows me to revise and adjust my drawings without a bunch of eraser marks or having to start over. Plus, I am kind of a technophobe and I like how realistic the app is. Using Pencil and working on the iPad, I almost forget that I am using an electronic device.”
Jessie Kanelos Weiner, illustrator & food stylist (Paris, France)
Jessie Kanelos Weiner is a Paris-based illustrator and food stylist who uses Paper to visualize food image layouts for her clients, which include international companies such as Nespresso, Google, and Rizzoli. In addition to creating food imagery, Jessie is a writer. The illustration above is an early idea for the cover of her forthcoming coloring book for adults, Edible Paradise: A Coloring Book of Seasonal Fruits and Vegetables (Universe, February 2106).
“As an American illustrator who lives and works in Paris, working with clients in the States poses logistical challenges because thoughts are not exchanged face to face. [For my work] Paper often captures ideas better than words do. Since French isn’t my native language, Paper helps me express my intentions on both sides of the Atlantic.”
Todd Knolls, Jordan Vineyard and Winery (California, USA)
Todd Knolls is the Executive Chef at Jordan Vineyard, a Sonoma-based winery inspired by the great wine estates of France. Todd uses Paper to brainstorm recipes and plating for dinners that the restaurant hosts for visiting sommeliers and guests. Earlier this fall, he and his team hosted a special dinner for top sommeiliers in their Las Vegas and Northern California accounts.
Above, you can see how Todd used Paper to keep track of ingredients and sketch out the dessert, a Sonoma apple dish to celebrate the arrival of the local apple season.
Do you use Paper as part of your workflow? We’d love to hear from you. Share your ideas to Paper’s public stream or with #madewithpaper on Instagram or Twitter.
