Ysanet Batista

Menu from a summer Plant-Based Cooking Class

Ysanet Batista is a queer Black-Dominican woman, born in Harlem, NY and raised in between the Dominican Republic and Hialeah, FL. Ysanet graduated from Johnson & Wales University in Providence, RI and spent a couple of years working in major hotel companies before transitioning to community based work. When she is not cooking or developing Woke Foods, Ysanet is helping other people start their own worker-cooperative businesses at Green Worker Cooperatives at their Coop Academy. Her passions include holistic cooking, farming, writing, and community organizing. She is inspired by the power and magic of Black and Brown people, the ocean, and the Now. She is currently a student at Farm School NYC earning a certificate in Urban Agriculture. Ysanet loves eating Platano Maduros and talking gut health! 

wokefoods.com

Tessa Liebman

Tessa Liebman_Oysters with Dulse and Rosepetals, after MAINE by MCMC Fragrances_photographer Caroll Taveras_2018_this was a collaboration with photographer Caroll Taveras. I art directed and styled the photo which is an abstract plating of a dish that was created for a dinner with the perfumer Anne McClain of MCMC Fragrances and is based on her scent MAINE. Tessa Liebman_2018_Photo is by Caroll Taveras and art directed/styled by Tessa Liebman_the photo is a fantasy plating scheme for a dish based on a fragrance created by Anne McClain of MCMC Perfumes called MAINE. The fragrance was inspired by falling in love with her (now) husband on a beach in Maine and contains notes of beach rose, pine, briny air and beach plum which I mimicked with ingredients such as umeboshi, dulse and other sea plants, pine essential oil and rose petals.

Tessa Liebman is a chef, event producer and native Brooklynite. After spending over ten years in restaurants, as the Executive Chef of Shiraz Events and teaching a culinary program she began working for herself and started the dinner series Methods & Madness in 2012. "Dinner with my Creative Crushes" is how Tessa describes her Methods & Madness dinners. Having studied a combination of Sociology and Art History at SUNY Purchase before becoming a chef she had a community of artists whom she longed to collaborate with. With the dinners she celebrates their work and enjoys shaking up her kitchen routine. Tessa has worked with typographers, painters, photographers, perfumers and foragers to produce interactive events/menus informed by the artists’ work, their “methods” (tools, processes, etc.) and their “madness” (their inspiration and motivation). In the past few years she has collaborated with more and more perfumers, translating their stories and ingredients into food experiences.

www.methodsandmadness.net

www.scentsofplates.com  

Krystal Mack

KrystalMack_StrawberrySemiFreddoRhubarbFlossGoatsMilkCrumb

I am a Culinary Artist, Creative Consultant, and Writer. My work focuses on food at the intersection of emotion and consumption. Some of my past works include an experimental frozen desserts concept, KarmaPop; the creation of Baltimore’s first food vending tricycle, The PieCycle; and conceptual pop-up dinners. I have assisted at the annual Icon Dinner at The James Beard House, was named a “Woman To Watch” by the Baltimore Sun, and had the honor of being listed in Cherrybombe Magazine’s Cherrybombe 100 as a “Change Agent” in the food industry. I currently work and reside in Baltimore, Maryland.

krystalcmack.com