AtelierSlice runs workshops to establish developmental processes for cultural and commercial institutions, food and tech companies, municipalities and universities, and produces work for commissioned projects.


CURRENT PROJECTS

FEEDING THE ACCELERATOR
at the US Pavilion, Milan EXPO 2015

Curated by Atelier Slice and Microsoft, this food and tech program will help put the 2.0 into American food at Expo Milano 2015. Through innovation programs built around a start-up accelerator, teams of entrepreneurs, chefs, artists, academics, and leading industry players will exchange and interact to create the knowledge, networks, and infrastructure to shape the future of food at this critical time of change. Focusing on creating more fluid and collaborative business models that bridge global platforms to local initiatives, these programs will be designed to empower, connect and challenge all participants. They will accelerate innovative start-up businesses to full-fledged operations while creating a deeper integration between food and technology that stretches beyond day-to-day business and beyond the Expo itself.

ATELIER STHLM

A commission from The Stockholm Chamber of Commerce to develop a process for developing Stockholm. The process will include a large number of developers, construction companies, municipalities as well as cultural institutions, food developers, schools and public institutions. The city of Stockholm is facing extensive growth in the coming 20 years and through the process of Atelier Sthlm the aim is to develop urban growth through the existing suburbs instead of continue the existing models of adding new enclaves.

A HOUSE
Re-imagining the building that has consistently been voted the ugliest in Stockholm to reveal its inner beauty.

Stockholm's most iconic brutalist building is redeveloped and transformed into a connecting center of knowledge, innovation, entrepreneurship, food and culture.

LOG 34: the Food issue

Log is an independent journal on architecture and the contemporary city that presents criticism and commentary in a literary format designed to resist the seductive power of the image in media, while identifying and elaborating the central concerns of architectural thinking and production today.
AtelierSlice is guest editing the upcoming issue of Food.

PAST PROJECTS

ATELIER FOOD

Based on two government commissions Atelier Food is a long term process to develop a platform, or rather, a series of platforms, to generate innovation through food. Probably unique even on an international scale, the aim is generate action on different levels, even those that are often treated as opposing. Working with top chefs as well as urban planners, with artists as well as large business, with Harvard GSD as well as microfunding, with pop-up restaurants as well as wine-bars, the project allows for discussion, reflection as well as action.

KreaNord

On commission from KreaNord (The Nordic Ministry) Atelier Slice produced a workshop/lab/conference with the aim to start a long-term process to develop the Nordic countries into a leading international hub for the knowledge society. By inviting leading figure of creative practice, such as Laura Raicovic of Creative Time, NYC, Mia Hägg of Habiter Autrement in Paris, Reed Kram of Kram/Weisshaar and Per Cromwell of Studio Total the initial phase of the workshop displayed a different modes of contemporary cultural expression, which was during the following workshop formulated into a process "manifesto", to be continued during coming years of activity.

THE ACADEMY FEAST

Atelier Slice was commissioned to "curate" the annual Feast of the Royal Swedish Academy of Fine arts in 2013. Influenced by Leonardo da Vinci, Rembrandt and Marcel Duchamp, the dinner included a replica of Leonardo's mirror octagon to display the endless self of the renaissance, and had the audience enter a space filled with 48 tables made out of mirrors that gradually was filled during the dinner creating a shadow play on the walls. 24 chefs made the final mounting of the courses at each table, thus serving 24 versions of the same dinner.

FERRAN ADRIÀ
round table discussion

To start a process of generating innovation through food Atelier Slice invited "the man who re-invented cooking" for a round-table discussion and an open seminar at the Moderna Museet in 2011. The discussion included writer Bill Buford, artists Rirkrit Tiravanija, Elaine Tin Nyo, Carsten Höller and Tobias Rehberger, and leading researchers and political leaders. The event turned out to be the starting point of government commissions and a new approach to use the creative industries to generate change and innovation.

VÄSBY LABS

In 2010, AtelierSlice was invited by the municipality of Upplands Väsby to develop a process with two simultaneous ambitions: to generate growth, attraction and more city in the exciting city center - and to through the process develop new models for urban development. When the process started the larger developers claimed there was no market for growth in Upplands Väsby. After a series of "labs", which included architects such as Mia Hägg, Andreas Angelidakis and Dirk Peters there will be more than 1.6000 apartments built on 3-4 years.

ALIMENTARY DESIGN

Alimentary Design is a new studio at Harvard Graduate School of Design, led by the CEO of OMA/NYC, Shohei Shigematsu and Christy Cheng. For the first time the global food and beverage industry (the largest industry in the world) is the subject for graduate students at Harvard GSD. Atelier Slice was asked to collaborate and arrange a visit for the entire studio in Sweden as well as curated the final exams at Harvard, including cooking and art labs during the exams.

THE WHOLE BEAST

A food lab to develop food and its implication on society, featuring Fergus Henderson, whose nose to tail cooking was a starting point for a larger investigation of food and the "whole beast of society". To produce food for urban activists the chefs were paired with artist Rob Montgomery which resulted in a four course meal made out of carrots (vegetarian, inexpensive). Additional dishes from specific produce were created by Fergus Henderson, Mathias Dahlgren and Antto Melasniemi as well as of artists Carsten Höller and Tobias Rehberger. During the food lab was a continues discussion on food and society with specially invited guests.