Food Think Tank Foundation, created by Tomasz Hartman, the head chef of the Wrocław restaurant Szajnochy 11, is dedicated to education, initiating changes in thinking about taste and spreading knowledge about food. In FFT gifted chefs and pastry chefs from all of Poland work together with scientists, filmmakers, performers, bartenders, farmers, copywriters, computer scientists. Even though they achieved much in their respective fields, they decided on making changes and fighting stereotypes.
A forest which inspires and feeds
Forest Installation was the crowning event of year-long project of researching the forest. Forests cover 30% of the area of Poland and are – according to the creators – a space almost untouched by man and full of material which could help rebuild the human identity. The questions of acquiring and respecting produce were also asked.
FFT prepared a multisensory dinner for 32 people, which included a degustation of 7 dishes as well as natural wines and spirits. There were no plates (with one exception), nor cutlery. Guests received white gloves. There were also no tables or chairs – they were substituted by structures made out of branches, reminiscent of a camp fire and tree trunks. The post-industrial space was filled with forest sounds and the aroma of the forest floor. On the floor, a forest was made out of wooden elements, designed and created by artists and craftsmen engaged in the project. The food, made out of produce found in the woods, was put into this wooden construction and had to be ‘foraged’ by the diners themselves.
Seven dishes – seven forest floors
The head chef of the restaurants Monopol and Acquario in Wrocław, Justyna Słupska-Kartaczowska, prepared eggs of wild birds in a crispy beech shell and a flatbread in the shape of a leaf with pine and spruce seeds, as well as spiced pickles.
On the metaphorical undergrowth of the floor, a sponge was served in the shape of a mushroom, with mushroom flour and crème caramel, prepared by Luiza Trisno (Ramen Girl of Yellow Dog, Kraków).
Michał Czekajło (Browar Stu Mostów, Wrocław) collected rain drops in the forest through a special structure. It was later used (after being specially prepared) to make a stock out of wild boar and rowan fruit.