In her world, food becomes a material that can be modelled — to which a meaning can be given. Julie Rothhahn does not start with a recipe. She starts with an image impulse, an association of ideas, a question about form. Her studio works with brands and companies on experiences, installations, performances, and immersive dinners. She co-coordinates the Master's in Design & Culinary at the Reims School of Art. A dish, in her view, is first a thought.

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Spanish painter Gemma Alpuente on her own chemical process technique, abstract art as freedom, the corruption of the art world, and the book she is writing for artists about emotional management and getting started.