about

Monica Kisic (1982, Lima, Peru) is a scientist, chef and artist

She works to connect food-making with antropology, taste, habits, culture, sound, visual arts and space.


Monica is constantly searching for a gastronomy that goes beyond the palate and works collaboratively with artists from a variety of disciplines to further her work.

Education

August 2018
BERLIN - TECHNISCHE UNIVERSITÄT

Innovation, Entrepeneurship and Start-up Course

2019
Basque Culinary Center

Fermentation Course 40 hours

2018
Eisfachschule - Berlin, Germany

Ice Cream Seminar 

2017 — 2017
MATTHEW KENNEY CULINARY SCHOOL

RAW Cuisine I&II

2012 — 2013
BASQUE CULINARY CENTER, DONOSTI, GIPUZKOA

Master in Cooking Technique and Produce

2008 — 2011
UNIVERSIDAD AUTONOMA DE MADRID

phD Molecular Biology - Outstanding ´Suma Cum Laude´

2006 — 2008
UNIVERSIDAD AUTÓNOMA DE MADRID

Master in Science

2000 — 2005
UNIVERSIDAD PERUANA CAYETANO HEREDIA - Lima, Peru

Bachelor in Biology

Highlighted Entrepeneurial and Culinary Experience

2018 - ongoing
Roots Radicals GmbH

rootsradicals.berlin
Founder
includes: product line of rescued fruits and vegetables, canteen space and educational workshops

2017 - Ongoing
Eis Eis - Berlin, Germany

Zero Waste Ice Cream Brand, Pop-ups and Events for Corporations or Parties.

2018- Ongoing
Good Food - Roots Radicals - low waste catering

Catering with surplus and also no waste catering with precise line of production, and constant transparency and release of impact information to empower clients.

Ongoing
Tasting Menu Experiences - Berlin, Germany

Tasting Menu Experiences.

Ongoing
Sourdough Bread Workshops

Sourdough bread workshops, how to make your own sourdough levels I,II&III classes.

2015 - Ongoing
DIRECTOR AND FOUNDER OF COME CONCIENCIA Company

Culinary research and development on artistic, artisinal & creative concepts. Ongoing.

2015 - 2016
Pop-up Bakery

Sourdough Bread Production and Distribution. Spain, Berlin and Lima.

2014 - 2015
IK Restaurante - Lima, Perú

Creative and Head Chef. 

2015
BARRA55

3 Month Pop-Up. Produce inspired and improvised cooking Lima, Peru

2015
Nerua - Bilbao, Spain

Chef Josean Alija. 1 Michelin Star, Worlds 50 Best Nº 56

2013
Blue Hill at Stone Barnes - New York, USA

Chef Dan Barber. 1 Michelin Star. Worlds 50 Best List Nº 11. 

2012
Il Pane di Nunzio - Altamura - Italy

Sourdough Altamura Bread Stage. Exchanging knowledge and recipes.

Art

2019
Acoustic Jaguar

Muzine by Record Label Flower Myth. 

Collaboration with a sound piece as an offering and a visual.

2017 - Ongoing
Come Conciencia Culinary Experience

A Musical Concert, a seasonal zero-waste tasting Menu, a magical setting to get inspiration...

2017
Firnocene - Open Senses Festival, London UK

Installation and Performance by Elephants & Volcanoes

2015
The Seed of Time - Altamura, IT

Immersive artistic performance by Elephants & Volcanoes

2014
Pallares in Space - Lima, PE

Collaboration with visual artist Annika Kappner’ for her solo show “Latent colors of the future mind”

2013
Come Conciencia - Brian Morris Gallery, New York, USA

Art show and immersive installation of Come Conciencia Book&Vinyl

2013
Come Conciencia Book & Vinyl

Development of concept and Co-Author of Come Conciencia Book and Vinyl inspired on a 12 plate tasting menu.

Academia and Consultancy

ONGOING
Consultancy for Zero-waste Menus, Vegan and RAW
ONGOING
R+D Consultancy on the development of new food products.

Envisioning a world with less waste, more vegetarianism my company consults to the devlopment of upcycled food products and ancestral fermentations. We start with the process of testing, proof of market and small batch production.

2016
Puku Puku Café

Menu development and concept, Lima-Perú

2014-2016
Urban Kitchen

Artisan Bread Courses. Creative Cooking. Lima - Perú

2015
Comedor popular San Martína

Social Project about health and nutrition, providing new ways of cooking to change bad nutrition habits in poor areas. Lima - Perú.

2014
Sandwich

Soudrough-bread consultancy. Lima-Perú.

2012
Chef Constantin

Consultancy on Gluten Free Breads. Improvement in organoleptic characteristics and stailing, using different gluten-free sourdoughs and natural hydrocolloids.

2010-2012
Cooking Classes

Private classes on Italian, French and Peruvian Cuisine.

Symposiums and Lectures

2022/2023
Dark Horse Innovation

Bringing Sustainable Ideas to your Team Lecture.

2022
Circular Berlin

Round table for online course with other experts

2022
Design Hotels

Speaker on Food Waste

2022
Zero Waste Berlin Festival

Speaker

2022
Impact Hub Berlin

'F&B Expert' for GIZ Market Access Programme 2022

2020
Food Climate Shapers

Guest Speaker on Responsible Solutions

2020
Zero Waste Global Convivium

Speaker

2020
Zero Waste Berlin Festival

Upcycling Food Workshop

2020
The Flow of Food - Circular Berlin

Food Waste Management and Circular Economy - Lecture

2020
Parabere Forum - Istanbul

Presentation on Roots Radicals - 5' Speed Project

2019
Entrepeneurship Talk at the Technisches Universität, Berlin.

"Entrepeneurial Journey and Tools" - Lecture

2018
Casa Peru. Moscow Russia.

Invited by Marca Peru to do several Showcookings  and promote Peru and its cuisine.

2018
MAD6. Mind The Gap. Copenhaguen - Denmark.

Assistance as professional.

2018
Parabere Forum - Edible Cities - Mälmo, Sweden

Assistance as professional.

2015
Mistura. Lima - Perú.

"Cooking at the Market."

Lecture on developing a seasonal plate. 

2015
Madrid Fusión. Madrid - Spain.

Assistance as a professional.

2014
Gastronomic Symposium Huancayo.

"La Puna: Reflexiones sobre una cultura".

Lecture on anthropology and cuisine. 

2014
Mistura. Lima - Perú.

Lecture on Produce: "Tomato"

2014
Expoalimentaria. Lima-Perú.

"A plate inspired by culture. How to go through the research and ingredients."

Lecture

2013
G-9 at Blue Hill at Stone Barns. New York - USA

Assistance as part of the hosting team.

2013
Forum Girona. Girona - Spain.

Assistance as a professional.

2012
MAD2 Food Symposium. Copenhaguen - Denmark.

"Apetite." 

Assistance as a professional.

2011
Mistura

Assistance as a professional.

2011
MAD. Vegetation Symposium: Planting Thoughts. Copenhague - Denmark.

Assistance as a professional.

Further Education, Seminars, Master Class.

2022-ongoing
Bio-leadership fellowship

9 month program on nature-connection practices and how to bring in other ways of leadership.

2021
The Future of Food Fellowship - The Do School

10 month program with entrepreneurs from all over the world. 

2020
From Linear to Circular - Ellen Macarthur Foundation

10 week program for Circular Economy with a community of active changemakers.

2018
Eisfachschule - 2 Day Ice Cream Seminar - with Certification.
Salsas Bases. Eneko Atxa. - 4 hours.
Master Class. Pascal Barbot - 4 hours
Master Class Andoni Luis Aduriz - 4 horas
Master Class Quique Dacosta - 4 hours
Master Class Elena Arzak - 4 hours
Master Class Angel Leon - 4 hours
Master Class Fatema Hall - 4 hours
Vanguardist Cooking by Paco Morales - 4 hours
Vegetables Seminary - Rodrigo de la Calle - 7 hours.
Tuna and its Art - Balfegó and Hideki Matruhisak from Koi Shunka - 8 hours
The secrets of rice and its culinary - Santos Ruizek and Luis Arrufat - 8 hours
Las Fabes y Las Alubias - Marcos Morán y Roberto Ruiz
Duck and Foie . Hilario Arbelaitz
The Iberian Pork Seminar - Carlos Tristancho y Fernando Barcenas
Domestic Birds and Game Meat - Higinio Gomes, Angel Palacios y Patxi Eceiza - 12 hours
Mushrooms and its culinary - José Elizalde y Gloria Lucia - 8 hours
Managing Food Course MULTISECTORIAL. 40 hours

PUBLICATIONS

2013
Come Conciencia

Music, art and a 12 course tasting menu. Kappner A., Kisic M., Maltz E, et al.

2011
Journal of Biological Chemistry.

Kisic et al.

2011
Journal of Infectious Diseases.

Pareder R, Puertas, MC, Bannister W, Kisic, M, et al.

2007
Journal of Molecular Biology.

Kisic et al.

2019
Cooking up a Better Food Future - A women's vision.

Essay on the Future of Food. 100 Female Culinary Leaders share their hopes for the future.

Blogs

Monitouille

www.monitouille.com

This project shows home-cooking events with friends.

 Simple step by step recipes in both english and spanish.

El Trinche

www.eltrinche.com

A blog from Perú with whom I participate and write articles regarding gender equality, and recipes with a more scientific point of view.