GLOBAL EATING PLEASURE
Meet Sil, a passionate foodie with experience as a concept developer, production chef, and graphic designer. She currently works part-time as a concept developer at Maison van den Boer, while also taking up challenging projects as a freelance culinary professional. Sil obtained her Bachelor’s degree in Trend Research and Concept Creation in Lifestyle, after which she worked as a production cook and product developer in a local cheese company in Indonesia. With a strong interest in the food and beverage industry, Sil discovered during her internship at a creative branding agency how food and creativity can be a perfect combination. This sparked her mission to provide global eating pleasure.
With my creativity, I color outside the lines. Combining ideas with extensive research brings about innovation.
Using empathy as a strength to delicately sense the changing needs of society to develop concepts that appeal.
With my sustainable view on life, I try to get everything out of it. I scrape every jar, and every challenge, so that nothing beautiful or valuable is lost.
Travelling the world with my kitchen equiped camper to build an international perspective. Creating holistic and worldly concepts with respect for local culture and tradition.
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Concepting
As a designer, I feel it is my mission to flawlessly spot new trends, needs and developments, translate them into opportunities, and respond to them by designing new products or services. My approach is often human and behavioral focussed, as I see that we have the power to make a change (both positively and negatively). Doing so, I feel the responsibility to create products or services that support a better future or improved quality of life. I always keep in mind the social, ecological and economical sustainability.
How I work
My working method is very holistic. So I start off with an investigation phase of which target group and trend research is an essential element. Followed by a structured creative phase where wild ideas are born, and finally transformed into sustainable, realistic and feasible concepts that fit within the current and upcoming societal system.
Food Design
Food is the building block of life. It affects us as individuals, but also us as a society. It provides energy , happiness, communication, but also inequality and much more. That is why I create concepts that work with food as a building block to create a bright future. By doing holistic research, I find the right building blocks, which I combine by having an open-minded mindset and are implemented with creativity and passion.
Working with food interests me because of the perfect balance between precision and science, together with intuition, skills, feeling and passion. The food sector fascinates me because of its centuries-old tradition, culture and craftsmanship on the one hand, and its hyper innovative, inter-cultural and dynamic shifts on the other. In my work, I combine these aspects with great respect and love in order to create balanced concepts that fit within the current time frame with an eye on the future.
I also get excited by being creative and active in the kitchen. With my trend watching skills, I keep a close eye on the food sector and love to experiment with the latest trends in the kitchen. I am also very fascinated by old traditional, cultural and artisanal recipes, and see it as a challenge to prepare dishes according to traditional methods which I find in books, websites or stories. However, of course, the most fun remains discovering, trying, tasting, and creating things myself.
Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people eat together.
Guy Fieri
