HD: What a cool job—food artist?
TO: For me, food is art. It conveys more than just good and sustainable meals. I create unique and memorable experiences using science, art, and a pinch of madness. But, it wasn’t until I started my Instagram in March 2017 that my interest in food styling began. Before that, I had no idea that I could make dishes in this way. I started my business in June 2017 because companies started wanting my help to develop vegan fine dining dishes. All my food creations are plant-based, (vegan). I chal- lenge ideas of vegan cuisine by creating beautiful, tasty and entertaining dishes that aren’t just salads. This is to normalize and show that plant-based food is for all of us to enjoy. HD: What ingredients and techniques did you use to make “Summer Snow?” TO: The ingredients I used to create summer snow was water flavored with wild strawberry, maple syrup, and a pinch of soya lecithin powder. Then I use some- thing called a foammachine, a tool used in molecular gastronomy to create bubbles. The machine blows air through a hose, and when you put this hose in the liq- uid, which is mixed with lecithin powder, the bubbles are created. HD: What is your creative process like when you cre- ate art from food? Is there anything that inspired the “Summer Snow” dish? TO: It’s time consuming to create my dishes. I need time to get inspiration, which can be different. I get the most inspiration from nature where I love to go out walking and analyzing everything around me. When I have an idea in my mind, I start to develop the recipe. Once everything is developed for the dish, I get to start with the styling, which is the best part. It’s almost like a meditation for me. Which dish is your personal favorite? “Mermaid Lake.” It is elegant, beautiful,and so tasty.
SEA BREEZE : Fuschia cauliflower, bright green asparagus, and Haricots Verts are garnished with flowers and vegan cream cheese.
Tora FLORA Q & A Tora Olsson, a Swedish food artist reimagining vegan dishes, shares her creative process and favorite techniques.
All photography by Tora Olsson
Olsson, known professionally as Tora Flora, holds a Bach- elor’s degree in Gastronomy and a Master’s in Food and Meal Science. She defines the termmolecular gastrono- my as: “[A collaboration] between chefs and scientists who create high-quality foods with specific sensory characteristics that will satisfy the consumer…Through different combinations of ingredients and different cooking methods, the original shape and consistency of the food can change, which can create new experienc- es…[The practice] also has the purpose of entertaining consumers through the social, artistic and technical components of cooking.”
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FM/AM FASHION MAGAZINE AT MARIST
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