Assignment 1 #YOU

Assignment 2 #DESIGN


In his design, chef Issam Tajer, created an imaginary future where all of us can touch the sky. Like a modern-day Icarus, we can lift our resources, imagination and the planet around us to new heights. To new frontiers - even space. But we need to work with nature, rather than against it. We need to respect its limits, else we will plummet to our own demise.



For this recipe, chef Issam Tajer imagined a tree branch cut off and dying out due to climate change. It's filled with the richness of nature: the sweetness of Yuzo and lemon combined with the deep intensity of chocolate. With the added flavours of regional Argan oil and honey, this dessert becomes distinctly Moroccan.

Assignment 4 #SNACK


A mixture of Cacao Barry Dark Chocolate, pistachios and raspberry. Sweet and a little salty, with lemon juice to balance it all out perfectly - presented as a pop of natural colours.



Chef Issam Tajer is a fan of the superfruit Yuzo. Yuzo is famous the world over for its sweet and sour taste. AND because it contains 3 times the amount of vitamin C that you'll find in a lemon. With crispy hazelnut, speculoos, mango puree and milk chocolate this bonbon is a treat for all the senses.


Shaped like a half-cut cacao pod made from Cacao Barry Alunga 41% and filled with layers of redcurrant gel spiced with thyme and gianduja, roasted pumpkin seeds from Őrség.

Tuesday, 22 February, 2022