Our minds typically rely on a change in scenery and sensory stimulation to break through creative blocks in order to find inspiration from new and varied sources. Choux pastry is an unassuming tool that has the power to keep that creator’s block at bay (not to mention it also gets your appetite rolling).
This mixed-media workshop encourages you to find inspiration from the most unexpected places and to express yourself in a modality of your choice – writing, poetry, video, photography, painting, drawing, 3D modelling, dancing or beyond. You can go the extra mile and make your own choux pastry in preparation for the workshop (using accessible ingredients like flour, eggs and butter), or get some from a local bakery.
In this course, you will make your way through a creative and reflective exercise, personalized to you, but with choux! It will be personal, specific and full of no wrong answers. Feel free to go at your own pace, but remember, engage with the process. This will leave you feeling unblocked, inspired and refreshed for your daily tasks ahead. By the end of this course, you will learn how to deliver compelling, multisensory presentations for any creative project.
Who this is for:
This program is NOT designed to make you an expert choux-pastry maker. This workshop is ideal for budding/practising architects, interior designers, product designers, writers, photographers, creative chefs or anyone from transdisciplinary backgrounds looking to get out of a rut and switch gears to push the boundaries to transform their creative practise and express themselves in a unique way.
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Jashan Sippy is a green building certified architect and founder of Sugar and Space, a creative agency based between Mumbai and San Francisco. His dissertation titled ‘Gastronomy & Architecture: Multisensory Experiences’ formed the basis of his unconventional current practice. The international team of chefs, sustainability experts and designers create unconventional spaces of food, conceptualise and curate bespoke eating experiences and use food waste to 3D print food.
Jashan pursued an M.Sc. in International Business from the HULT International Business School specialising in entrepreneurship. During this time, we worked with people from sixty different countries, studied at three of the six international campuses of the school through rotation programs and was also associate professor at four of the six international campuses including San Francisco, Boston, Dubai and Shanghai. He took on a management role at Candytopia, a made-for- Instagram pop up art installation inspired by candy: Willy Wonka in real life!
He has also been the food and space correspondent for The Dutch Institute of Food & Design. In August 2020, he co-founded Food Design Nation, a digital platform which connects global food creatives to collaboratively design better futures of food.
Jashan teaches students of architecture, design, hospitality, innovation, anthropology and entrepreneurship globally. He has worked with students of well-known universities globally including California College of the Arts, University of San Francisco, ESHTE Portugal, ISDI Mumbai, Academy of Architecture and Don Bosco College of Hospitality Studies among others.
Frequently Asked Questions
You will never look at choux pastry the same way! I can't wait to see what you create!