Pastry chef, Dinara Kasko pushes the limits of the creation by working the food such an architect. She is an Ukrainian culinary artist with a degree in architecture that combines her two passions to create incredible kinetic tarts. Dinara has a fascination for aesthetic and styling food. Foods are cut, carved, molded, worked. Their natural character is hidden to create confusion. Dinara: “I have always liked cakes. Since my early childhood, I have liked sweets. When my mom cooked a dessert, it was a holiday for me’…
Kasko likes to push the boundaries in the world of cooking. Working with an array of artists across various disciplines, Dinara models its molds using software, 3ds Max, Rhinoceros, Grasshopper using a 3D Ultimaker printer. She favors cakes with geometric shapes such as cubes, triangles, and spheres and likes to use sharp, straight lines in her work. When it comes to color, she prefers to work with black, red, and white.
Kasko creates a 3D model on her computer, prints a cake mold on a 3D printer using plastic, and casts it with silicone. She then fills the silicone mold with her ingredients and bakes it. Edible architecture made from silicone moulds. The complex math (algorithms) applied to producing the moulds for Kasko’s creations, simulates the gravity movements and interactions of objects in space. This unique process creates quasi-kinetic designs and a real visual spectacle; innovating and inspiring to the world of food.