Taka Table is an experimental food art studio investigating new ways to engage with food. The studio is headed by Kerry Clarkson-Valdivia, who comes from a multicultural heritage & diverse culinary background. She works with food as a way to investigate her own paradoxical cultural reality and incorporate her philosophy of minimalism as a selection process. Accordingly, Kerry prioritizes rudimentary, crude & lesser-known ingredients from uncommon crops, along with traditional made-from-scratch processing techniques. Kerry uses this framework to open dialogue around the dichotomy of values between contemporary western culture and traditional cultures that have preserved a common heritage. Kerry believes that by bringing these narratives to the table we can shape our collective experience from an international lens, allowing new ways to experiment with and explore food, culture & art.