DEBORA INCORVAIA

Independent artist and chef, graduate of the École Nationale Supérieure d'Art de Bourges and a member of the Académie Nationale de Cuisine, she creates "Edible Works," where she combines cooking, art, and ecology.

The world of living organisms is omnipresent in all of her endeavors; she uses food fermentation, as well as the fermentation of the soil she walks on. Exploring cooking techniques to create her works in a variety of mediums, whether it is purely culinary performance or sculptural...

It is a constant experimentation with the fields of possibilities, which, like cooking, are numerous and inspired by the world around her. Art, food, and ecology are at the heart of her research.