Hello! My name is Caroline Hobkinson. Stirring with Knives is a look at the world through food. I love food. Its history, the ritual how we eat it and the traditions how we prepare it . I curate, create and devise Experimental Dining Experiences. As one-off events in both gallery, public and private spaces. I work with food as an artistic medium. Especially the ritual and spectacle of eating. Food as performance and social commentary.
I curates food art events forcing diners to reassess the way they eat.
Trained at Central Saint Martin’s. I have created, choreographed and cooked experimental feasts for the Royal Academy, Salone Milano, Haus der Kulturen, the Barbican, Scottish Whiskey Distelleries, Gwangju Biennale and about everywhere else. At times I cook myself sometimes I collaborated with Michelin starred head chefs and picked up amazing culinary tricks My dinners have been featured in the New York Times, The Independent, Die Zeit, The Evening Standard and many other publications.
My Three Favorite Ingredients
Fishing wire, Helium and Liquid nitrogen
I Once Served a Menu for 1000 People
A feast of hyper local ingredients. I drew a 1 mile radius around the location and all food had to be sourced within this sector.
You can contact me at email@example.com