Mise en Place:Serving Up The Philosophy Of OrganizationPurchase Tickets
As a designer Josh Wills is fascinated by the concept of Mise en place and how it can be applied to the design field as well as other creative professions. “Every time I sit at the chef’s counter at a restaurant, I’m enamored––they craft good looking and even better tasting dishes non-stop for several hours straight. It’s controlled chaos, and absolutely beautiful to watch. Every design studio should hum with this same energy and efficiency.”
A panel of designers, restaurateurs, architects and chefs will discuss the application of Mise en place and how it can be applied outside the kitchen to many different disciplines.
|ABOUT THE PRESENTERS|
|Joshua Wills spends his days working as a graphic designer, thing-maker™, and creative director at Consume & Create™, a studio he co-founded in 2015. He is also co-founder of Svper Ordinary, a hybrid art gallery and retail space located in the RiNo Art District.|
|Justin Cucci is the Composer / Chef of five thriving and nationally recognized, award-winning restaurants known for thoughtful, vegetable-forward and sustainably-sourced menus, repurposed design aesthetic, Linger, Root Down DIA, Ophelia’s Electric Soapbox, and Vital Root.|
|Ken Andrews is a principal architect with Arch11, Inc,. As head of the Denver studio Ken has led the design and construction efforts for numerous award winning projects including custom homes, restaurants to mid-size institutional facilities.|
|Tommy Lee is the chef/owner of two award winning restaurants, Uncle and Hop Alley. Uncle has been recognized nationally as one of the best ramen shops in the country while Hop Alley was ranked 5280 Magazine’s #1 Restaurant in 2016.|