The Way I Work... Culinary Artist Imogen Kwok
Imogen Kwok’s food transcends the ordinary. Drawing on her background in art history and training at the Michelin-starred Blue Hill At Stone Barns in New York, the culinary artist elevates the role of chef to new heights with her multi-sensory culinary experiences and edible installations.
Fuelled by boundless imagination and an in-depth knowledge of ingredients from all over the world, Kwok’s work defies convention and gives new meaning to the phrase ‘looks as good as it tastes’. From silver-painted yoghurt-covered raisins intricately placed in peanut shells to mimic pearls to mini white rabbits made of jelly, every bite tells a story.
And the Sydney-born, London-based artist’s talents are being recognised beyond the food world; she has collaborated with renowned fashion brands including Loewe and Prada, creating bespoke culinary experiences that blur the lines between gastronomy and artistry.
Here, she sits down with Service95 to tell us all about the habits that fuel her endless creativity, the trip that most inspired her and the importance of good timing…
My Morning Routine… I’m notoriously not a morning person. It takes me ages to wake up [and] always starts with drinking various types of liquids: hot water with lemon, tea (I’m currently into boricha – Korean roasted barley tea), two coffees. I prefer working late at night, so the morning is my quiet time.
My Working Playlist… Music is constantly playing at the studio! I can’t stand working in silence. Anyone who has worked for me knows that bringing our speaker to jobs is crucial – [music is] good for energy, motivation and mental health.
What I Wear To Work… At the studio my look is always the same: Adidas Firebird track pants (I have multiple colours) and some kind of crop top situation or anything sleeveless (sleeves get in the way whether I’m cooking or styling and I hate feeling constricted, I want to move with ease), [and] socks with Birkenstocks that I use as indoor slippers.
I’m really into Ottolinger trousers, the new Gucci Signoria slingback pumps with the chain around the ankle, Charlotte Chesnais bracelets that go around your wrist and the palm of your hand, and Acne wool jumpers.
The Trip That Inspired Me… Thailand. [I went to] Bangkok, Chiang Mai, Chiang Rai and further north up in the mountains. It came at a good time where I needed both my palette and mind to be jolted; reawakened. All the punchy, tangy, bright flavours – not to mention sunlight – are hard to find in London.
The Best Career Advice I’ve Ever Received… Don’t rush into a new idea just because you’re super excited and impatient to see it realised. It’s important to wait for the right moment instead of letting your emotions lead the way (which is what I tend to do). Obviously, you also need to be unafraid to take risks, but it should be balanced with understanding – you don’t want to botch what could potentially be an amazing project because you were restless and not ready.
My Favourite Work Project… I was featured in Kinfolk magazine recently and was also the food stylist for the shoot. I loved the project, which was making accessories out of ingredients – particularly mushrooms as jewellery, Chinese chives (very long, slim and flat so great to work with for ‘weaving’ into a handbag clutch) and fresh corn (mixed with gold flake sheets to make into a fan).
It was a great example of my work changing people’s perspective of food while retaining the integrity of the ingredients. It took a lot of careful, manipulative handiwork to make each piece in a way that you still could feel ‘Oh, that’s fresh corn, but it’s being used in a way I haven’t seen before.’
When I Do To Feel Inspired… If I’m feeling frustrated while developing an idea it helps to use my hands in a way that isn’t related to the project. My team knows that if I start furiously cleaning surfaces, ironing linens or randomly making a chicken stock, it’s my way to detach in order to come back with a fresh eye.
If I Wasn’t A Culinary Artist I’d Be… A florist – using my hands, appreciating natural beauty, making installations. Not too far from what I do already. I could have a cool collection of secateurs and go foraging for special branches, I would love it.
Imogen Kwok’s 5 Must-Have Kitchen Items
- Benriner Mandolin Slicer – Always my go-to for plating.
- Hinza Plastic Bucket Bag – In and out of the kitchen, they’re perfect for schlepping food or liquids around or going to the farmer’s market. [They have a] rigid bottom and sides to keep everything upright and stacked, come in cute colours and the straps are long enough to fit over your shoulder so you can look chic even when it’s super heavy.
- Kuhn Rikon Swiss Peeler – I buy these in bulk because they’re used so often.
- De Buyer Professional Bench Scraper – Everyone needs a bench scraper, it helps make all your movements in the kitchen super-efficient with a satisfying sweep off your cutting board.
- Ziploc 2 Gallon Freezer Bags – I grew up in NYC and I actively miss these. They’re massive, and the plastic isn’t flimsy, so I reuse them all the time. Whenever I go to NYC I always pack around four boxes of these.
Pia Brynteson is Content Editor at Service95
