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chocolate & nori, 2018
In the Fall of 2018 I had the opportunity to work with chef Cooper-Morgan Bryant, alumnus of two 3-Michelin-Star restaurants (Noma in Copenhagen, and Maaemo in Oslo).

Having myself worked in food service for a over a decade, I took this opportunity very seriously: setting about learning how to make everything from tempered couverture chocolate to pigmented cocoa butter; 3D-printed foodsafe molds and laser-cut nori. All work shown is 100% edible.

Cooper-Morgan Bryant is currently pursuing a masters in applied history and international security—focusing primarily on food security—at Harvard University.

© Aleks Dawson, 2023. All rights reseverd.