My view of interlace and similarities between design & gastronomy…

More than a decade ago, I bought the book “The art of looking sideways, Alan Fletcher”.

It is a book that many world designers call the design bible, generally today. It is quite thick and has 533 pages. For me it has always been precious and somewhat provocative. It encouraged me to question the concept of design, and even life in general, as well as the things that surround us every day.

As I studied and graduated from the design of market communications, I became increasingly interested in gastronomy and cooking. So 11 years ago, I enrolled in a retraining course to become a chef in Zagreb and set off into the world of gastronomy and serious cuisine…

I started in Zagreb, continued as a seasonal worker, in the winter in Austria, HInterglemm (Hotel Unterschwarzachof), https://www.unterschwarzach.at/de/

https://www.der-schwarzacher.at/de

In the summer season on the Croatian Adriatic coast at Laganini beach club, island of Čiovo. https://www.laganinibeachclub.com

Soon after, I bought the book “A Day at elBulli, Ferran Adria”. Which is an Insight into the Ideas, Methods and Creativity of Ferran Adrià. Is an exclusive look behind the scenes at elBulli, the best restaurant in the world, and into the mind of Ferran Adrià, the most creative chef working today.

I think these two books are closely related… Each in its own field, but at the same time they broaden horizons and open new perspectives and develop creativity, both in design and in gastronomy and cooking.