Marije Vogelzang graduated at the Design Academy in Eindhoven in 2000, Marije set her mind on creating a new direction in the field of design. After having developed and sold two experimental restaurants called ‘PROEF’ in
Rotterdam and Amsterdam, she broadened her experiments and developed her vision to design out of the verb of eating. Now she works solo again under her own name. After 16 years of experience she is considered a pioneer and the ‘Grand dame’ in the field of eating design (De Volkskrant).
Vogelzang works on restaurant concepts as well as long-term medical projects for hospitals. She initiates social projects like workshops to educate and inspire but she also does some extensive work for food industries. She designs art installations and has curated some very well perceived exhibitions about eating and design. She recently became head of a new bachelor department about food at the Design Academy Eindhoven called FOOD NON FOOD and does guest lectures and workshops at other design- and culinary schools as well.
Her work has been published and acknowledged globally. In 2016 she launched the Dutch Institute of Food&Design. Marije gives inspirational lectures around the world about her work and vision.
She has received accolades for her lectures in Cape Town, New York, Beirut, Bangkok, Dubai, London, Hong Kong, Tokyo, Stavanger, Sao Paolo, Copenhagen, Michigan, Maine, Delhi, Mumbai, Montreal, Puebla, Paris, Helsinki, Tallin, Berlin and many other places.
In 2015, Marije is part of Fast Company’s top 100 most creative people in business and a finalist of the World Technology awards in the Design section. In 2016 she is on the GOOD100 list of Good Magazine.
Marije is ambassador of Dutch Cuisine.
15th November, 1:00 pm - 1:45 pm
The Organic Theatre
Speaking: Marije Vogelzang
Company: Marije Vogelzang
Designers who work with the subject ‘food’ are often called food designers. According to Marije Vogelzang, food is already perfectly and beautifully designed by nature. She designs from the verb to eat. She is for example inspired by the origin of food, the preparation, production, waste, etiquette, psychology, history or the culture of food. That is why she doesn’t call herself food-designer but, as the first in the world, eating-designer. It is often thought that designers who work with food…