Bright Young Chefs
BYC is about a hands on approach towards cooking education - kinaesthetic learning at its best. Cooking in its most simplest of forms requires this very tangible approach. This is the thread that ties everything together. From selectively placing final presentation of the food - to the initial slicing and dicing of ingredients. It all comes back to the idea of being in contact.

The idea is based around the tools used by all chefs - be that Michelin Star, Mum’s & Dad’s or Mini Michel Rouxs’. These tactile tools are used by every chef to really craft their creativity, gain understanding for growth, liberate their learning process, fuel their fun and harness new insights around health for the benefit for their generation and the generations that preceded and will follow them.

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