In this episode of the Scoolinary podcast, we sip tea with Karime López, a visual artist turned professional chef once she discovered that food is its own kind of art. Now the executive chef at Gucci Osteria da Massimo Bottura in Florence, Italy, Karime indulges her creativity in the global menu she’s helped design for the restaurant. She explains how her age and gender kept getting her stuck in one area of the culinary arts when she was just starting out (but then she reveals how it has served her well since then). While her food may be divine, she’s also got a practical streak for developing dishes, yet it’s her multicultural experience — starting with her native Mexico, that’s empowered her to create edible (and visual) works of art.If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Karime’s online course, Zero Waste Cuisine, at https://www.scoolinary.com/courses/zero-waste-cuisine.

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.

Transcript

Related