Onassis Air is a residency program funded by the Onassis Foundation based in Athens, Greece. “The School of Infinite Rehearsals” is a 6 week collective research program under its roof, bringing together local and international individuals from different practices, focusing on a specific thematic area.
I was selected as a chef in residence working with a group of six other people, exploring the theme of ‘ecologies’.One of my research focus areas was on processes of preserving and fermenting food.
Probably the oldest and most internationally used food techniques we know, fermentation is a method which transforms vegetables or fruit into gut friendly, delicious superfood through a time based symbiosis of bacteria, yeasts and moulds. An antidote to processed industrial food, fermentation can be used not only to enhance culinary preparations but can also help us appreciate slow food that has a life of its own.
During the six week residency, among other food adventures, we also did a pickle workshop where everyone named their creation, we made vegan cheese using nuts and probiotic agents and talked about kombucha a lot!
Images by Myrto Katsimicha