Creative cooking can start with a sketch of an influence, an intuition or just the desire to experiment channeled into a dish on a plate. The yearly professional cooking competition Organic Chef of the year takes a holistic perspective of gastronomy in account; sustainability, vision, creativity, use of raw product, amount of food waste, energy used and more.
A comprehensive concept spanning from the early planning stages to the live experience. Promoted online through social media, website, an in-depth with a podcast series and successful PR.
Website
Sub identity & visual brand assets
Podcast series where all four finalists are interviewed
In-depth podcast series with all finalists
Challenge prize
3D-printed recycled compostable filament
