After a degree in Design at IUAV (Italy), Tommaso is diving into his passion towards food and cooking by working as a chef in different countries and restaurants. He also collaborated with other disciplines as the project 'Raw Data' shows, where data were represented through food and percentages of ingredients.
Chef Tommaso Buresti has something to say about…
As nice as it is to play with a raw tempeh, eating it unprepared is not the best idea. Jiwei and I sneaked into the kitchen to cook our samples (about which you can read in the previous post ).