About Us

As culinary creatives we naturally have an extreme obsession with taste and yet as chefs - we are in turn lucky to have a very large memory palette. We do not need to taste everything, we can just imagine it: Both an intellectual and sensory process, it becomes an intuitive exercise that does require some talent but moreover training - to get both harmony and balance right. Inherent language and terminologies around flavour and taste encompass not only the sensory experiences associated with food but also the emotional and cultural ties that influence our relationship with it. This interplay represents a captivating fusion of science, artistry, and individual experience. Further, as taste is an active sense and is linked to our emotions - it is just like other sense awarenesses such as sight or sound much more subjective than often recognised and much more fundamental to our potential of experiencing the world than appreciated.  At the Outsiders Studio our mission is to create an inclusive platform for learning about the intersection of sustainability and culinary arts. In partnership with ethnobotanists, artists, scientists, growers, and local food activists, we delve into both ancient and contemporary flavour perceptions by diving deep into the sensory world exploring colour, sound, smell, texture, shape, memories, culture and more all in relation to the micro- and macrocosm of taste. It is our mission to invigorate people's palates and cultivating a rich and flourishing biodiversity of taste encouraging to eat with awareness, fostering a deeper appreciation of the food we consume.