Editorial Team:
Nate Adler: Sometimes, food experiences just need to be captured—spoken about, written about, photographed—because above being our lifeblood, food is communicative.  Just like other art forms, the culinary art has the ability to transmit emotions and cultural heritage, it can transport stories and biographies, but unlike most others, it can be consumed in the most primal sense of the word.  Whether it was my first Lobster Roll in Montauk, German Goulash at grandma’s house, the perfect combination of homemade pork sausages and Cider in Bretagne, or the creation of the West Philly Banh Mi at Kitchen, food has proven to be greater than…just food. In my world, food is an experience, a hobby, it is nourishment, it is a media of entertainment, it is an entrepreneurial vehicle, and for the indefinite future it will be my occupation.
Sanaë Lemoine: In my family, conversations often revolve around food in the same way that the energy of our household is centered on the kitchen.  The experience of eating, at home or at a restaurant, remains a mysterious act. Eating is the most intimate gesture: we are choosing to trust a foreign organic item which we then ingest. When we prepare food we use our body, we transform with our hands and our sense of taste. I can cook alone, if anything I prefer the solitary aspect of cooking by myself, but eating, that’s another story. The experience of food is one that should be shared. Otherwise you will eat too quickly, you will forget the various tastes and smells, you will stop half-way through and be discouraged, you will read or watch TV, and suddenly the meal you are eating becomes an afterthought, a transitory moment of feeding to strengthen the physical body, rather than a moment of pleasure and rest.
Frequent Contributors:
Hugo Yoshikawa: I have lived in many places throughout my life, from New York to Paris to Tokyo, and now find myself in London. I have always believed that my love drawing and graphic communication comes from my history of traveling—conveying a universal language that works everywhere. For instance, if you draw a chicken, people around the world will be able to guess what it is. Moving so frequently, I had trouble acquiring languages, but drawing and visuals remained the only constant form of communication to me. Food is also a constant in my life, and while the different flavours depend on the surroundings, it has a similar ability to convey inaudible communication.  Over the years I have come to love mixing those two constants together.  I create Flavourful coulours.***Hugo designed our website, and is the best illustrator we know. Check out more of his stuff on www.luckyriverstudio.com
Nat Young: As the Walkin Kitchen’s resident food critic and lifelong New Yorker, I eat, sleep, and breathe New York City restaurants. Though I am no longer in the food industry, I attended cooking school in Paris and have cooked in some of the City’s most highly regarded kitchens. If you are ever in need of a restaurant recommendation, visit my restaurant guide at www.ncy2nyc.com. You will never have another disappointing meal in New York City again.
Colin Sutherland: It’s a funny thing drawing food. I know that whatever I render will follow a relatively similar analytical path for every person that encounters it. That being, do I want to eat that? Unlike most subjects the success of a food-related work isn’t determined by the level of realism or quality of composition, the tonal range or conceptual maturity. What it really comes down to is the most primitive of reactions: if that were real would I put it in mouth and swallow it? As an illustrator my first approach to food is always visual. That doesn’t mean that it has to be pretty, it just has to look like it would taste good. My goal here on The Walkin Kitchen is to explore that idea edibility in an inedible medium and to manipulate the visual vocabulary that’s so crucial to our culinary enjoyment. Please take a look at my website for more examples of my work.
Forsyth Harmon: I live on food, writing and drawing. I love peanut butter, M.K. Fisher and Maira Kalman. I’m currently working on an illustrated novel that takes place largely in a grocery store, so I spend most of my time thinking about, writing about and drawing food. My website!
Nicky Offenberg: When asked what the best thing about cooking for a living was, Anthony Bourdain said, “It’s this: to be a part of a subculture. To be part of a historical continuum, a secret society with its own language and customs. To enjoy the instant gratification of making something good with one’s hands—using all one’s senses. It can be, at times, the purest and most unselfish way of giving pleasure (though oral sex has to be a close second).” It’s easy to see here how food and the other arts are kin to one another. They are allies, bringing us together and giving us joy everyday. I like to appreciate food as I do music–whether it be understated and folky, or epic gluttony, whether from the streets or of the finest caliber–it remains unconditional.
Kira Simon-Kennedy: Food is wonderfully important wherever you are. Really, what could we do without it? I was born in New York City, my parents moved to Paris when I was 1 year old, I moved myself to Philadelphia for college (where I met Sanaë and Nate) then onto Beijing after graduation. One thing is for sure, whether your staple is a baguette, a bagel or a baozi, everybody eats. Every inhabited area you can visit on this planet will have food. China and France have amazingly long and complex culinary histories, and America is getting there, and here on Walkin Kitchen, food is all over the place! I’ll be regaling you readers with sometimes silly, sometimes gross, and always fascinating stories from the Orient as the China correspondent for this brilliant multi-sensory culinar-e-mag. 欢迎光临!
Andrew Gladstone: At some point in my time, I heard a story that has become a legend to me: A relatively new director had just finished casting the roles of a family for his new film, but was worried about getting a convincing sense of intimacy out his ensemble since none of them knew each other. He devised a plan and demanded that they all eat potluck dinners together every night at each other’s places till shooting began. After shooting was over, he reflected that his plan had worked in an unexpected way. He said that the ritual of eating had not only brought the actors closer together, but that the different style of each dish – the presentation, and ingredients, and choices – night after night had helped to reveal deep things about each of his actor’s inner character and essential style, and helped him tremendously when directing them individually. He made a vow then to employ the same practice with every future cast of every future film.  Cuisine for me is like the screen – providing insight into its creator.  It’s no wonder my eggs have been calling to me lately.
Daniel Alexander: I was immediately interested when Nate first shared his idea for The Walkin Kitchen. Food is indeed unique in that it is the only art form that can appeal to all five of our senses. It is also unique in that we consume food to live, almost as much as I consume music to keep me going. But why eat to live if you can live to eat? When Andrew and Nate asked me to produce the promotional video, I jumped on the opportunity to work with my talented friends on such an incredible project. I am really proud of what we can now share with the world and I hope you like what you see, and hear, and hopefully taste, smell and touch. I will continue to help develop the project and I kindly ask that if you like what we have started, please comment and contribute by emailing thewalkinkitchen@gmail.com.

2 Responses to “Who We Are & Why We Contribute.”

  1. Carly says:

    Great concept! Is it possible to subscribe to TWK via email?

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