Johanna Alscheken

four years ago today, I posted my first picture on this account. since then, I’ve had the chance to create events with some incredibly inspiring clients and brands, each one different and each one pushing the idea further. this is a glimpse into a few of those projects from past years. I’m incredibly grateful for the trust and for everyone who has been part of this journey so far. the last one means the most to me. and a special thanks to everyone who has supported me behind the scenes and to all the people I’ve had the chance to collaborate with over the years. @foreverthirsty.shop @springinbeirut @pizzafred_ @eva.kuule @garantiert_konserviert @chefherrmann @liabardehle @mario.dahl @bageri_muc @salon.c.o @tanya_koch_ceramics @nora_khereddine_objects @franzi.joswig @dellaliberamartina #culinarycreative #dining #food #aesthetic #plantbased

Today @salon_magazin released their new issue and I am very honored to be featured alongside so many inspiring creatives and friends from Munich and to see me and my work with @_eeeat_ included in celebrating the city’s creative scene. “München leuchtet” Thank you to everyone involved. @anne_petersen @antjewewer @marielouise_s photographer @amelie_niederbuchner HMU @moraylindner

had the pleasure to talk about how true luxury for me is not excess, but the freedom and capacity to choose consciously - especially when it comes to food - and the privilege of being able to afford restraint. thank you @myselfgermany & @charlotte_andersson235 photos by my forever favorite @liabardehle assistant @sebastianshuber hair&makeup @irismartinmakeup

frankfurter green sauce and cucumber gazpacho #food #aesthetic #plantbased #dining #spring

anzeige wegen markennennung a sensory translation - chapter 02 inspired by @glossier you, a scent that dissolves into skin. soft musk, pink pepper, a quiet, creamy warmth. intimate.
diffused.
almost invisible, but present. translating that feeling into taste: coconut milk panna cotta, tonka
pink pepper & orange blossom jelly 
roasted almonds creamy, floral, gently spiced.
a dessert that lingers close. this is an ongoing study - translating fragrances into dishes. exploring how notes, textures and memories can move between smell and taste. more to come. #food #aesthetic #plantbased #dining #spring

from the archive dark chocolate mousse with toasted hazelnuts and dark chocolate dipped figs with sea salt #food #aesthetic #plantbased #dining #spring

green asparagus and cucumber on green herb and cucumber yoghurt sauce with bergamot oil #food #aesthetic #plantbased #dining #spring

crystal matcha spheres on one of our PLAYTS collaboration plates with @studio.sonntag #food #aesthetic #plantbased #dining #spring

a few years, a lot of dishes - your favourites made it to the recap radicchio rosa, pickled cherries, cara cara orange filets and pickled red onions in champagne vinaigrette poached rhubarb with vanilla and bergamot oil on slightly sweetened soy crème fraîche chickpea salad with celery, cornichons, herbs and black cumin baby pear, poached in butterfly pea tea, elderflower syrup and lemon over whipped soy crème fraîche magnolia and chicory with dijon vinaigrette, herb oil and mustard caviar over soy labneh white chocolate mousse with fig leaf oil made from fig leaves I took home from @villaarnica crispy potato pancake with whipped almond cream cheese, herbs and toasted buckwheat marinated green grapes with sumach, black cumin and dill, soy crème fraîche dark chocolate mousse with toasted hazelnuts and dark chocolate dipped figs with sea salt tomato, strawberry, wild peach and charred corn in magnolia vinegar & olive oil, sprinkled with elderflower magnolia and radicchio salad with blackberry vinaigrette, fresh blackberries and soy labneh satsuma tangerines with capers, coarse dijon, lime juice and red onion oven roasted eggplant with marbled tahini quick pickled yellow beets with dill and fennel fronds oil dark chocolate mousse with vanilla infused @cantasole extra virgin olive oil and sea salt chicory with toasted hazelnuts, parsley and orange zest in citrus vinaigrette torched grapefruit filets with olive oil, bronze fennel, pickled red onions and pistachio purple napa cabbage with creamy lemon tahini dressing, toasted hazelnuts, chili flakes and mint potato salad with young potatoes cooked in fermented beetroot juice, apple, cornichons, shallot, dill and mustard caviar #food #aesthetic #plantbased #culinary #recap

pizza dough (67% hydration, 48h cold ferment) plant based frankfurter green sauce base, topped with green asparagus, plant based caviar, mini lemons and cress #food #aesthetic #plantbased #pizza #spring

green pea dip, with preserved lemon, mint and flaxseed chips this dish is part of the recipes featured in our culinary magazine „palate“ created in collaboration with @archiviodidio #food #aesthetic #plantbased #dining #spring

from the archive sautéed radishes in beurre blanc with capers over almond ricotta #food #aesthetic #plantbased #dining #spring