Pepi de Boissieu creates bespoke events with food as its central axis, a very attractive proposal nowadays. She uses design and art applied to cuisine to create projects aimed to fit the client’s demands. Maybe because Pepi believes in the power of food as a means for people to interact and create lasting relationships, more and more people choose their services to make their debut. The Apartment magazine, Après-Ski, Nice Things and About Arianne, among others, have surrendered to the benefits of her visual recipes. Based in Barcelona, the epicenter of Mediterranean food culture, they have helped her grow in today’s foodie boom. It sounds good, right? Well, it tastes even better!
“Food and design go hand in my work, not because we do ‘food design’, but because we’re always looking for an aesthetic discourse for our projects”
How do design and food interact?
Food and design go hand in my work, not because we do ‘food design’, but because we’re always looking for an aesthetic discourse for our projects. We rely on design when thinking about the presentation and the formalization of what we do.
You create events around food and specialized caterings for each client or occasion. How are projects devised? What is the process like?
Projects always begin with a meeting with clients, where they explain their vision and aspirations to us. We want to know about their models; it’s our starting point. Then we conceptualize it through food. We look for our own inspirations related to the concept we’re developing and try to decode it visually.
What’s the relationship between food and communication…
They’re closely related! Food is basically communication because humans always relate to each other through food or drinks. Whenever we meet someone there’s always a dish or a drink in between. We believe a lot in the power of food to encourage conversations, reflections, and great moments. That’s why we believe in what we do. People who hire us understand that whenever food involved, it’s much better if it is consistent with what it’s being communicated.
We know you’ve been in New York working on several projects. Since their culinary tradition is not as extensive or long-lived as ours, what’s the difference in how food is treated there?
What’s interesting about New York is that there’s mix of endless culinary traditions as a result of immigration. You can find anything there; there’s a fascinating, rich cultural mix that allows for playing with different food proposals. Unlike here, there is a huge awareness about local, responsible and organic products.
“Food is a new working tool, and not only at a gastronomical level—food is now present in fashion, literature, design, and art”
In fact, while our culinary tradition is broad (what is now known as gastronomic bloggers is just the evolution of the Gastronomic Generation of 1927), it’s true that there has been a foodie boom. Why is this? Why is food arousing so much interest?
Food is a new working tool, and not only at a gastronomical level—food is now present in fashion, literature, design, and art. And the potential for exploration is infinite. Food as a means of expression is part of culture and is valued now.
What would you say to someone who says playing with food is bad?
It depends on how you play with it. I believe that, as long as food isn’t wasted, you can play with it as you want. I think the only problem that can arise is being banal about it cos it’s a basic need that is scarce for many people.
Tell us what your favorite dish is and a couple of ingredients that are always present in your home.
I’m very happy with a good rice recipe. At home there’s always eggs and parmesan cheese.
You’re favourite hotspots are…
In Barcelona I go to Sagás (C/Pla de Palau, 13) a lot. I love chef Oriol Rovira’s food. I’ve just discovered Pork (C/Consolta de Mar, 15) and the menu is amazing. I also like Xemei a lot. And my favourite store is AOO, I like everything there.
You can’t stop listening to…
You never thought you’d end up…
Becoming a fan of gardening…
A good way to be up to date.