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

forthcoming 2018
BERLIN - TECHNISCHES UNIVERSITÄT

Entrepeneurship and Start-up Course

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 culinary experience

2017
Eis Eis - Berlin, Germany

Ice Cream Brand and Pop-ups. Ongoing.

2017
Atelier Culinario - Berlin, Germany

Seasonal and Peruvian Cuisine Tasting Menus. Ongoing.

2015
DIRECTOR OF COME CONCIENCIA

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
Sourdough Bread Workshops

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

2012
Il Pane di Nunzio - Altamura - Italy

Sourdough Altamura Bread Stage. Exchanging knowledge and recipes.

2011 - 2012
Merkezi - Berlin, Germany

Preparation and serving of peruvian dishes in events focused in art, cooking and music.

Art

Forthcoming
Firnocene - Switzerland

Installation and Performance by Elephants & Volcanoes

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

2016
Puku Puku Café

Menu development and concept, Lima-Perú

2014-2016
Urban Kitchen

Artisan Bread Courses. 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.

Gastronomy Symposiums and Lectures

2018
MAD. Copenhaguen - Denmark.

Forthcoming. 

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. Copenhague - Denmark.

Vegetation Symposium: Planting Thoughts.

Assistance as a professional.

Seminars, Master Class.

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.

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.