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曾学习于丹麦皇家美术学院与美国罗德岛设计学院的丹麦女性设计师Margrethe Odgaard与餐厅Mielcke & Hurtigkarl合作，尝试探索味觉，图案，颜色之间的关联关系。首先她对四种味觉咸，酸，苦，甜做了视觉化的提炼，然后根据这四个味觉主题推出了4份与味觉相关，在色彩和图案上有所关联的巧克力菜单。

Educated from The Royal Danish Academy of Fine Arts, School of Design in 2005 with additional studies at Rhode Island School of Design in USA, my focus as a textile designer is on colours and patterns.

All my projects and collaborations are centered around the sensation of colours and patterns, which I strive to implement in the design, to give them a function rather than being pure decoration.

Before setting up my own design studio in 2012, I worked seven years as a textile designer for the French fashion company EPICE developing colours and patterns, and overseeing production in India. The use of materials and patterns in fashion have elements that inspire my work in other design fields.

The palate of tasting buds meet the palette of colours in this collaboration with chef Jakob Mielcke from Restaurant Mielcke & Hurtigkarl. We set out to experiment with flavour, pattern and colour, and how they interact with each other.

As starting point, I knitted and constructed four tongues as visualizations of the tasting buds salt, sour, bitter and sweet.
The project resulted in four chocolate servings, in which we pushed the use of colours and flavours in order to give 60 guests at the Roskilde
Festival a chocolate experience beyond the normal.

Chocolate event

CLIENT/
More Than Eating
Roskilde Festival 2014
PALATE-PALETTE

DATE/
July 2014

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