WHO AM I?
My name Itay Novik, I’m a Berlin based food designer; Israeli in origin with an Italian background. I’m involved in a variety of culinary projects around Berlin and Brandenburg in different methods and aspects.
Elements of Food a culinary brand, based in Berlin, was opened at the start of 2015; it put itself as an aim-reconnecting people to their food. It may sound strange, as we never stopped eating. But food as we know it today, has very little to do with traditional methods of cooking. In fact, most of the food that is consumed today by the western society is prepared in factories and is bought, not from its direct growers. In the process, a lot of us also shed away their basic abilities to cook and to experience fresh food and real tastes. Think about it; when was the last time you tasted a fresh vegetable, considering that store-bought food is at least a few days old. Elements of Food is trying to reintroduce people to real and fresh food.
FROM THE PRESS
Itay Novik does (almost) nothing which is not connected to food
My name is Itay Novik. I have lived in Berlin for 5 years, after living in Milan for 6 years. In Milan I studied industrial design in Politecnico (the technical university). I moved to Berlin exactly one year after my first visit here. I knew I wanted to move already on my second day here. So what do I do? I work in Berlin as a food designer, mainly as a stylist for food photography productions. I also cook the food if needed and form recipes.
In addition I advise restaurants and am working on a pilot to a series I’m writing which documents Israeli immigrants in Berlin through domestic food. The cooking style, the domestic tastes missing here, where they get their products and documenting the immigration experience of each one of them. In the end we cook together from a mutual recipe by the will of the host. What else? I guide tours about the culinary history of Berlin and Brandenburg. In these tours I talk about the evolution of food in the area, its characters and the influence of immigrants kitchens. We also visit markets and famous culinary institutes and family businesses.