Pizza Became Our Canvas

Back in 2019, we were just three friends who couldn't stop arguing about food presentation. Sounds silly, right? But those heated debates in a cramped Rosemère kitchen turned into something bigger than any of us expected.

We started teaching plating techniques because restaurants kept asking how we made their dishes look so good on social media. And honestly? We learned that making food look beautiful isn't about expensive garnishes or fancy equipment.

Early food plating workshop session showing hands arranging pizza toppings
Creative pizza presentation with geometric patterns and color contrast
Student practicing advanced plating techniques during intensive workshop

How We Got Here

These moments shaped everything we teach. Some were planned, others just happened when we weren't looking.

Workshop participants learning color theory applied to food presentation
2022

The Color Theory Breakthrough

A graphic designer took our weekend workshop and pointed out that we were essentially teaching color theory without realizing it. That changed how we approach every lesson now.

We spent months rebuilding our curriculum around visual principles that actually work. Turns out, what makes a poster compelling also makes a pizza unforgettable.

Advanced plating demonstration focusing on negative space and minimalist design
2024

Going Beyond Pizza

Students started asking if our techniques worked for other dishes. So we tested everything from appetizers to desserts. The answer? Pretty much yes, with some adjustments.

This led to our modular approach where you learn core principles first, then apply them to whatever cuisine interests you. Pizza just happens to be the most forgiving teacher.

Who Actually Teaches This Stuff

We're not celebrity chefs or culinary school professors. Just people who got obsessed with making food look as good as it tastes, then figured out how to explain it to others.

Portrait of Jasper Thorwald, Lead Instructor

Jasper Thorwald

Lead Instructor

Spent fifteen years in restaurant kitchens before realizing he cared more about presentation than cooking. Now teaches spatial composition using pepperoni as a visual aid. His students either love or hate his obsession with negative space.

Portrait of Siobhan Vesterling, Creative Director

Siobhan Vesterling

Creative Director

Former food photographer who got tired of fixing bad plating in post-production. Developed our curriculum based on what actually works in real kitchens with limited time. Known for saying "just move the basil three centimeters left" at least once per class.