Craft Studio

NOS VEMOS ESTE SABADO ♨️✨♨️ @localsupport a partir de las 18hs

Estamos felices de anunciar nuestro primer evento en Buenos Aires! El 18 de abril, de 18:00 a 02:00 en @localsupport . Una noche llena de Musica, arte y comida! • Muestra fotográfica x @stephen.kei • Flash day tattoo de 18:00 a 22:00 @aria.tattoo_ @nicofatattoo • Snacks! by @majuflorentin , @lisbarba_ • 3 DJS (House ~ Hardgroove) @th___selectah , @tmlsd.ar , @nicotatattoo +Va a haber un sorteo de un tattoo y un espejo grabado!+ No se lo pierdan! 📍Local Support, Gorriti 5045, CABA ——————————————— We’re super excited to announce our first event in Buenos Aires. April 18th, from 6pm to 2am at @localsupport . A night full of music, art, and food. • Photo exhibition by @stephen.kei • Flash tattoo day from 6pm to 10pm @aria.tattoo__ @nicofatattoo • Snacks by @majuflorentin , @lisbarba_ • 3 DJs (House ~ Hardgroove) @th_selectah , @tmlsd.ar , @nicofatattoo +There will be a giveaway: a tattoo and an engraved mirror!+ Don’t miss it. 📍Local Support, Gorriti 5045, CABA

CRAFT STUDIO | VOL. 3 For this dinner, we wanted to bring forward Filipino flavours with a twist, inspired by Stephanie’s heritage. Stephanie was born and raised in Southern California in a sleepy, suburban neighborhood of Los Angeles County. Food was always a central part of her community and upbringing, so she wanted to introduce her friends to some of the flavors from her Filipino heritage. The menu followed that idea, choux filled with pork asado and atsara (pickled green papaya), and a kare kare with crispy pork belly, a rich peanut-based stew traditionally served with vegetables. At the time, we were also having molecular cuisine classes, so @adrian_perez_23 joined us to experiment adding passion fruit and pineapple spheres to the flan. Flavour-wise, the flan was amazing although the presentation didn’t quite go as planned (getting the flan out of the moulds was a challenge), but that’s part of the process. Another very memorable night around the table💚💚💚

Handmade pasta, shrimp and ricotta filling, jamaican curry, lime zest

A few moments from the night Thank you so much @iamkeonta for capturing these momentssss

CRAFT STUDIO | VOL. 2 We’re no longer in Barcelona but now in Buenos Aires, and I wanted to take the time to share these moments from the dinner series in Barcelona before announcing very exciting coming events🔮🧚‍♂️🫆💞 VOL. 2 was a real fusion between Jen and I, choux, pasta, Caribbean flavours, and our soufflé inspired by our teachers. This dinner was so much fun, everything was a first try, and even if we were stressed, figuring things out as we went, and somehow it all came together. @jenfullymade is a chef from Boston with roots in Atlanta. What started with an Easy Bake oven grew into a way of cooking shaped by memory, curiosity, and Black foodways, always driven by the joy of creating and sharing.

Raw ingredients, soft light, small details Photography by @stephen.kei

Dorada tiradito with leche de tigre, toasted corn, orange, pickled red onions, and cilantro oil Photography by @stephen.kei

These photos are part of a small series I did with my friend @stephen.kei . We met in Tokyo at the beginning of 2023 and connected instantly over food, and at that time, especially cocktails. We spent nights bar-hopping through the city: @the_sg_club , tiny late-night bars around Shibuya, and the jazz bar at the Hyatt (the one from Lost in Translation), where we were recreating scenes from the movie just for fun. Food, drinks, and small details were always how we connected. This series started the same way, making food, paying attention to textures and light, and turning simple ingredients into something a bit more artistic. Food through Stephen’s lens. This first picture is an oyster shell were I keep maldon salt, followed by memories from those bar hopping nights in Tokyo💮💮

A classic tiramisu, a dragon stencil, and an afternoon at home with @stephenkei , Paraguayan Japanese photographer and very good friend. This summer in Barcelona, we spent many afternoons cooking, talking, sharing ideas… and ended up starting a small food x photo project together. More from this series coming next. What stencil would you try on a tiramisu? 🐉

✳️✳️CRAFT STUDIO dinner series Vol. 1 After years working front of house in restaurants, I decided to move into the kitchen and study cooking here in Barcelona at the @culinaryinstitutebarcelona . Everything feels new, exciting and as I am still in culinary school learning I thought of starting hosting intimate dinner parties at my place in la Barceloneta. This is a series of four experimental dinners, each in collaboration with one of the 4 talented women in my class where we try ideas for the first time, built around what we’re learning, practicing, and discovering in school. No pressure, no perfect dishes… just creativity. VOL 1. Is with the lovelyyy Amy Weston, originally from Birmingham, UK, she grew up in a family where cooking wasn’t part of daily life — leading to countless meals out and an early curiosity for food beyond her home. Her path took her to the sea, working as a chef on yachts and absorbing different cultures and cuisines. Deeply connected to water and travel, her cooking is rooted in fusion, blending global influences with seasonal and local ingredients. I had so much organising it, thank you so much for everyone who was there🖤

A shopping list by @nicofatattoo Memories from a night cooking gorgonzola risotto with blueberry sauce🫐🫐