Grace Gloria Denis

Denis’ work converges agricultural research with interactive installation, braiding together edible matter and sound to propose a convivial and comestible approach to critical inquiry. Implementing the meal as both a medium and a pedagogical tool, her work refers to participatory action research models, engaging in collaborations with actors in local food systems utilizing agroecological techniques. Her work considers the quotidien interaction with the esculent realm as a poetic tool of transmission, inviting a reframing of sensorial relations to consumption practices.

IG: @ gracegloriadenis
www.gracegloriadenis.com

Aziadé Cirlini

After studying visual arts at HEAD in Geneva (her hometown), where she created heterogenous installations—ceramic objects, metal furniture, suspended modules, and food sometimes activated by performances or eaten by viewers—Aziadé decided to fully dedicate herself to cooking. She spent five years working alongside chefs engaged in gastronomy with a strong political relationship to food. First with Walter El Nagar (in Geneva), then with Rebecca Clopath (in Lohn, GR), and Nicolas Darnauguilhem (in Cerniat, FR).

In 2022, she returned to more personal projects, collaborating with her friend and sommelier Marie Bergé. First through a table d’hôte and LaMonade Festival (in Grangettes-près-Romont, FR), then within the Café des Argiles (in Vevey).

Now, her focus is on connection—on people and on bread. On a desire to do things simply and well, as accessible as possible.

The guiding threads of her cooking remain: wonder through flavors, wild herbs, textures, techniques of fermentation and preservation, connection to ingredients and producers, to those she cooks for—and love.

Photo credits: Margaux Schwab