Today, chefs walk the runway physically, spiritually and metaphorically. Collaborations between designers and culinary masters have celebrated both art forms on a new level, leaving fashion and food closer than ever.
Fashion meeting food is fun, for sure. It turns presentations from stuffy, to yummy and makes for a more memorable experience. Yet, it goes beyond that. Designers who are engaging with food as a point of inspiration use it as a catalyst to discuss issues surrounding climate change, consumerism, and identity politics.
Simon Porte, the designer behind Jacquemus, featured a sculptural French breakfast set for his 2019 menswear debut in Paris. Alix Lacloche, a Paris-based chef catered for the entire fashion show. Models and guests were invited to nibble on cheese, chutneys, butter, and homemade sourdoughs whilst viewing the presentation.
This remarkable runway – inspired by rural life and workwear of bakers and farmers – cross-played the senses, using artisan French food to take audiences beyond their eyesight and truly encapsulate Porte’s vision.
Jacquemus’s collection is part of an ever-growing fashion food movement. Transforming the catwalk into an interactive experience, featuring food. When fashion designers join forces with culinary masters, the results are often extraordinary.
“What I love about fashion are the parallels. It’s very similar to food where things are very cyclical. It’s all about seasonality in ways. You’re always thinking ahead.”
Danny bowien
Danny Bowien, a Chinese food founder and chef, told Fashionista, “I find inspiration in places other than just food — just to broaden my perspective on it. I really enjoy being a part of someone else’s creative process if I can be.
“I like getting to know designers and commiserating with them because our industries are very subjective and heavily based upon opinion and what people think. What I love about fashion are the parallels. It’s very similar to food where things are very cyclical. It’s all about seasonality in ways. You’re always thinking ahead and that’s what I really like about it.”
Eckhaus Latta’s Legendary Dinner Parties
Zoe Latta, one half of Eckhaus Latta, throws dinner parties as avant-garde as her designs and these multisensory feasts intertwine artistic expression with food in the most delicious way.
Renowned chefs craft bespoke menus that reflect the aesthetics of the brand as models roam in the label’s designs and mingle with guests. Eckhaus Lattas dinner parties blur the traditional hierarchy between models, designers and attendees. As they all together immerse themselves a culinary experience.
Raf Simons’ Bacchanalian Feast
In his Autumn 2018 collection in New York, Raf Simons embraced the hedonistic spirit of a bacchanalian feast. The venue was transformed into a surreal setting reminiscent of a lavish banquet hall, adorned with opulent table settings, rich fabrics and vibrant floral arrangements. Intoxicating scents of wine, fruit, charcuterie and Belgian chocolate waffles transported the audience into a world of indulgence.
The collection pushed the boundaries of fashion by incorporating edible elements into his designs. Models wore garments adorned with embellishments resembling food such as fruit, vegetables, and confections.
Tbilli Millnery Coloured Chef Hats
For Spring 2019, the millinery brand based in Tbilisi, Georgia, blended the art of hat-making with the culinary world. Drawing on the inspiration of the rich food history of Georgia, from aromatic spices to Georgian delicacies, each of the hats pays homage to the country’s culinary culture. The playful colours and fabrics used represented ingredients such as spices, herbs, fruits, and vegetables.
Traditional chef whites have been a symbol of professionalism in the food industry. Tbilisi Millinery’s creations redefine the image of culinary attire. Adding a touch of fun which challenges the notion that chef-wear is solely functional, offering chefs an opportunity to express their individuality and passion for their craft. Whether worn by professional chefs, food enthusiasts, or fashion-forward individuals, the chef hats created by Tbilisi Millinery engage in dialogues about gastronomy and its impact on fashion.
By coming together, fashion designers and chefs create extraordinary experiences that celebrate the beauty of both industries and remind us of the limitless possibilities of art. Partnerships between chefs and designers represent the merging of creativity and a shared passion. As these collaborations continue to evolve, we eagerly anticipate more endeavours that redefine the intersection of fashion and food.