“The Supper Atlas journey felt like opening a family scrapbook whose pages were edible. Each course invited us to narrate our own food memories.”
— Léonie B., cultural curator
Voices
Shared reflections from the table
Guests, chefs, and community partners share how Sensoria House experiences resonate beyond the studio.
Guest reflections
“As a farmer, it was moving to see my produce contextualized with such care. Guests asked nuanced questions about soil and stewardship.”
— Joseph M., Les Jardins du Nord
“I discovered new ways to taste during the Fermentation Field Notes class. The sensory prompts unlocked memories I hadn’t connected to food before.”
— Maya T., food anthropologist
“Sensoria House makes accessibility a priority—visual aids, scent guides, and tactile objects ensured everyone felt included.”
— Daniel F., community organizer
Chef perspectives
Chef Lina Moretti
“We approach each class like an editorial spread. It’s about composition, pacing, and how the senses can be stretched without overwhelming.”
Chef Marc-André Dubois
“Fermentation is a time capsule. We archive flavors to revisit them in future seasons and trace their evolving character.”
Chef Asha Raman
“Cooking becomes a translation tool between cultures. We encourage participants to improvise in their mother tongues of taste.”
Community practice
Our public programs extend Sensoria House beyond the studio walls. Through rooftop garden circles, recipe-sharing libraries, and food justice salons, we create space for dialogue around nourishment, identity, and belonging.
- Harvest swaps: Seasonal gatherings where neighbors exchange preserves and fermentation starters.
- Story kitchens: Multilingual workshops documenting ancestral recipes with elders and youth.
- Creative fellowships: Stipends supporting emerging chefs exploring culinary storytelling.
Share your voice
We welcome stories from anyone who has cooked, tasted, or collaborated with Sensoria House. Your reflections help shape future programming.
Send your story