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I see my cooking as an edible artistic media,
and through visual aesthetic, recipes and
flavor profiles, I create food that serves
every sense, becoming an experience that evolves
into our brain as full moments.
Those moments that are archived in our memory,
smells and sights together emboldened by textures and tastes. Sensations and smells that lead us
to experiences that evolve overtime and become
a memory-object in our mental archive.
if one sense matters,
then all senses matter.
My cooking videos are based on the concept of memory. The objective is to create images that become a composite of sensorial elements. This idea creates a mental map of places, noises, tastes, textures and emotions that become more natural and emotive to us than traditional instructional cooking videos.
lavender and lemon cake
sweet curry meringue
chocolate and crispy bacon bar
fig and maple syrup scones
carrot and cinnamon cake
ricotta and thyme cheese cake
chocolate ganache and almond tart
chocolate ganache and blueberries tart
ginger and black pepper cake
pasteis de nata / tart
almond and orange blossom cake
nuts and salted caramel tart
chocolate phyllo and orange florentine
sesame seed loaf
grapefruit and vanilla on dark chocolate palachinken
tahini and cinnamon cookies
chocolate and pistachio marshmallows
almond and lavender meringue
cucumber chapati salad
baked eggs with lemon and kale
roast beef with spicy pineapple and cilantro
pear and gorgonzola ravioli with walnuts and rucola
fennel and orange salad
salmon, pink grapefruit and boiled egg salad
crispy dried vegetables and bonito flakes salad
hand folded croissants
spinach, feta cheese and chili armadillo
matcha tea, rosemary and salt crackers
ham and rum brioche
pecans, raisins and ham brioche
bacon, crêvre and maple syrup gallete
pearl onions with caraway and brown sugar
ham, cheese and jalapeño rolls
ham an gruyère crêpe
soft boiled eggs with crispy kale
boiled eggs with lotus roots and sesame seed
boiled eggs with asparagus and bacon
scrambled eggs with oyster mushrooms
croque madame with marcona almonds
egg solders with ptosciutto
scrambled eggs with endives and pecans
poached eggs with prosciutto
culinary art practice / visual art space
Founded in September of 2009 by the multimedia artist Jojo Corväiá, Arabica Lounge was designed to set a new standard for the stimulation of the senses through avant garde visual art, music and culinary experience, all with a strong language of Aesthetics and worldly flavors.
The space brought an incomparable ambiance to the city of Seattle, perhaps more familiar in places like Berlin, London, Paris or Buenos Aires.
The Menu offered a variety of egg dishes emerging from the French school; however, the dessert menu (including specialty cakes, tarts and baked goods) conformed a collection of recipes from at least twenty different countries.
In addition to the every day function, Jojo also utilized the kitchen as a laboratory for the development -and/or variation- of new recipes and menus, privet dinners, training, production of instructional videos, and catering.
The Arabica Lounge culinary standard program and recipe book is archived entirely in videos.
American born in Caracas, from european and venezuelan descendants. Studied Architecture and Antique Music in Caracas and developed a career as Graphic Designer and Art Director for over 18 years.
Parallel to his commercial work, Jojo Corväiá has a practice of visual arts and had shown and performed his work in galleries, museums and theaters.