Chef and Ceramic Artist
Studio Restaurant Tundra, Kuusamo Lapland
A concise introduction into a professional ceramics studio and the methods of producing individual, modern presentation dishes for portions of food. The participants will get a hands-on perspective on manufacturing items out of clay by making various small presentation trays, following the guidelines of Tundra design philosophy.
Chef and Ceramic Artist Jarmo Pitkänen will lead his guests on a journey into the world of design and fine dining by sharing his creative thought process underlying his design viewpoint.
The course will also cover the key elements of fine dining: carefully selected ingredients that complement each other and form remarkable and beautiful portions, precise cooking methods, stylistic presentation of food, and useful composition ideas for food photography. The course will culminate in a jointly cooked dinner, for which the participants get to pick wild ingredients from the garden of Restaurant Tundra.
Becoming familiar with the principles of Tundra design philosophy. Trying out various forming techniques through demonstrations. Getting acquainted with the feel of the material by practicing the manufacture of small presentation trays.
Lunch made from locally produced ingredients
Studying the coating of ceramics and the effect glazing has on an item. Experimenting with various glazing methods. At the end of the day, learning about firing in ceramics using the Raku method.
Revising what was made and learnt on Day 1. Harvesting wild ingredients from the Tundra grounds for the afternoon’s cooking session.
Preparing dinner under the guidance of Chef Jarmo Pitkänen. Laying the table using successful items from yesterday’s class. Learning how to take well-composed, high-quality photographs of ingredients, dishes and portions.
We round up these two eventful days with a jointly prepared dinner and a discussion of the skills and impressions we have picked up at Tundra Studio Restaurant.
Chef, Ceramic Artist Jarmo Pitkänen
Primarily, we serve groups of 4–30 guests by reservation only.
Inquiries and table reservations by email 5 working days prior the event.
We will get back to you as soon as we are done in the kitchen!