You Can Eat This
chocolate & nori, 2018In 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.
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.