“We believe that communal eating is essential for a sustainable future, and we hope that more people will come to appreciate the beauty of cooking and eating together.” This is just one of the many inspiring statements we heard during our interview with Eva & Kerem, the founders behind Awakened Table. After watching several videos and researching their culinary project, we are already fascinated by their passion for food rooted in ancient principles, where food held a central place in most cultures.
But Awakened Table represents more than just enjoying a deliciously cooked meal; it encompasses a broader vision that extends beyond offering dinner ceremonies and conscious catering. It’s not only about savoring a culinary experience but also about connecting with the people who grow our food and the nature that provides the ingredients. It’s about the energy and love invested in the meal, which can be felt by the person consuming it. It’s about encouraging people to make healthier food choices and adopt a more conscious lifestyle. Furthermore, it’s about connecting with the community by sharing a meal, thereby reducing food waste. Ultimately, this unique food experience appears to be the missing piece, the reconnecting bond we seem to have lost in our times—with our ancestors, as a society, with nature, and with ourselves.
“We believe that sharing a meal with like-minded people is a great way to connect and practice self-awareness. We’re all about fostering a sense of community and continuing education to help people discover their gifts and live a more fulfilling life—or, as we like to say, to fulfill their dharma.”
We spoke to the gorgeous couple about their love at first ‘bite’ and the small beginnings of Awakened Table, delivering homemade pasta and healthy dishes on bicycles around London, as well as their big visions through the healing power of food.
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www.awakenedtable.com
photography by @alexgracejones
Eva & Kerem, I love the idea behind ‘Awakened Table’ so much. You use words like “curiosity, awareness, receptiveness, expansiveness, and rooted in nature” to define your approach to food. How do these principles show in a typical “Awakened Table” experience?
Our celebrations come to life through our passion, creativity, and hands-on effort, working closely with nature to bring the best it has to offer to the table.
Our main intention is to create a unique space where every meal becomes sacred.
Our Dinner Ceremonies and Conscious Catering events are designed to support personal transformation and awaken humanity through a healing and celebratory culinary experience.
Since ancient times, food has been at the center of most cultures. Through hunting, gathering and agriculture, meats and plants were hand processed in several different ways. Harvest ceremonies were performed, songs were sung, dances were danced, and words of gratitude were spoken with great depth to all the plants and animals that sacrificed their lives to nourish our existence.
These principles help us celebrate and deepen our relationship with nature and the people who grow our food.
Your intention is to create a space where every meal becomes blessed. What does a “sacred meal” mean to you, and how do you convey this sanctity to your guests?
Our ancestors used to depend on the natural cycles of Mother Earth and the Great Spirit. They believed that being in harmony with these spiritual and physical forces was the key to a fulfilling life. It’s amazing how this way of life has brought us this far as nations!
We truly believe that natural, whole food is incredibly special. It’s made up of energy, just like everything else, but because it’s created by the earth’s soil, it exists at a higher vibration than something that’s created by a factory.
At Awakened Table, we encourage our guests to return to ancestral diets and deepen their connection with food. We believe that by doing so, we can reestablish our ties to Mother Earth and view the earth’s bounty as sacred.
“We truly believe that natural, whole food is incredibly special. It’s made up of energy, just like everything else, but because it’s created by the earth’s soil, it exists at a higher vibration than something that’s created by a factory.”
How do these ceremonies and catering events embody the healing and celebrative culinary exploration you mention? Can you provide examples of personal transformations that have occurred during these events?
We’re really excited about the unique dining experiences we offer, which are designed to showcase the local flora and fauna. We work closely with local artisans, herbalists, foragers, musicians, purveyors, and farmers to create something truly special. We believe that sharing a meal with like-minded people is a great way to connect and practice self-awareness. We’re all about fostering a sense of community and continuing education to help people discover their gifts and live a more fulfilling life – or as we like to say, to fulfill their dharma.
We are all about encouraging people to make healthier food choices and adopt a more conscious lifestyle. It all started with our love for cooking and hosting dinners for our loved ones. Our friends and family would always compliment our food and how great it made them feel, which got us thinking that we should share our passion with more people. And that’s how our project came to life!
Both of you met at the Michelin-starred Saison in San Francisco and then traveled the world together. What was the first thing you thought when you saw each other?
E: So, the moment I laid my eyes on Kerem, I was struck by his amazing passion for his work. It was truly inspiring to see someone so dedicated and skilled in what they do. He was working the fire cooking station at that time and every time our gazes met it felt electric! I know it might sound a bit cheesy, but I guess you could say it was love at first ‘bite’.
It was a high-intensity environment and I didn’t want to ruin our professional relationship, so I tried really hard not to date him. But, we couldn’t resist each other and ended up secretly dating for a couple of months before deciding to travel the world together. It’s been quite an adventure ever since!
K: As I saw her, I couldn’t help but admire her beauty and charm. I thought to myself “this girl is so hot and sexy, I would like to spend time with her after work, but right now I have to focus on service and all the grilled sea urchin toasts I need to cook and the sauce I have to re-do that I messed up when I was checking her out.” So, I tried my best to distract myself and focus on my work.
Both: Our perfect date is spending time in our home kitchen! We absolutely love to have fun, cook up a storm, dance to our favorite tunes, and, well, make love in the kitchen ;)
When we started Awakened Table, it was really an expression of our love, a deeply personal project. However, we are now learning to let it go from being deeply personal to a more universal platform.
“We are all about encouraging people to make healthier food choices and adopt a more conscious lifestyle.”
Since “Awakened Table” was started in London in 2020, were there any challenges you faced when starting it, given the city’s competitive food and beverage industry?
We began this project in 2020 during the pandemic, questioning the future of the food industry and the duration of the crisis.
We actually started by delivering homemade pasta and healthy dishes on our bicycles around London. Our spirulina pasta was a fan favorite, and we offered it with a variety of healthy sauce options. We wanted to make the experience even more exciting, by adding a sensory experience.
So, we tried making some coconut/soy wax candles at home, infused with natural essential oils like heirloom tomato or cucumber. Our goal was to create a unique sensory experience that would elevate the dining atmosphere at home. It was so much fun that we started hosting candle-making workshops with dinners, which eventually led to the creation of Awakened Table.
We discovered that getting creative with our hands helped us be more present in the moment and enjoy the dining experience even more. That’s why we always kick off our dinner ceremonies with some kind of creative exploration.
We were so excited about our unique and innovative concept in the food and beverage industry that we never saw London’s competitive scene as a threat. It was all about focusing on our passion and introducing something new to the market.
You’ve mentioned that you’re still learning. Can you share some challenges you’ve faced in
your journey?
Wow, what a ride it has been! Managing our business feels like opening a new restaurant in a new place every time. Our set-up is pretty complex with lots of different things going on. Sometimes we laugh about the idea of settling down and opening a restaurant in a city, but really, we want to keep growing and bring in more great people who share our vision and can help us scale up.
When we first started, we had no prior experience in event production or catering. Our background was in hospitality, such as running restaurants or developing new food and beverage concepts. Therefore, venturing into this new domain has been a learning experience for us as we navigate through it.
We have learned that flow happens when our vision demands the fullness of our craft and pulls us into a state of extreme focus. Surrendering to challenges is the key to creativity and life. We need to fight to get to the place where flow can take over. So, fight for what you want but be open to bigger things when it comes to execution. Flow happens on the back of hard work, and if it’s really flowing, you probably don’t have to think too hard about it; you just have to let it happen.
“Surrendering to challenges is the key to creativity and life. We need to fight to get to the place where flow can take over.”
Your approach also draws attention to environmental consciousness and sustainability. How do you balance this with delivering a luxurious and transformative dining experience?
We value sustainability and believe that every industry has a responsibility towards building environmental consciousness. Working with nature instead of against it ensures a thriving business for future generations.
At Awakened Table, we have a really cool way of dining that our guests love. We call it ‘family style’ dining, where you can serve yourself as much food as you want, instead of being given pre-portioned meals that often lead to wasted food and more dishes to wash. Sharing a meal with others is a great way to connect with your community and reduce food waste. It also makes the dining experience more interactive and fun.
However, we still have a long way to go in achieving our sustainability goals and it’s a learning process for us. At times, we come across festivals and larger gatherings that have their own rules and regulations that do not align with our sustainability values, like the use of non-reusable cups and plates. In such situations, we need to work together as a community and food industry to spread awareness and encourage sustainable practices. Our focus is on using locally-sourced ingredients as much as possible and building strong relationships with our farmers to gain a deeper understanding of each ingredient that we use in our dishes.
We truly believe that there’s nothing more luxurious than sharing a mindful meal that’s both delicious and nourishing.
Most restaurants only focus on making their dishes taste and look good. Well, we’re a bit different! We care about the energetics, sustainability and nourishment of our food because we believe it’s just as important as the taste and presentation.
Can you delve deeper into what “high-vibration, low-waste cooking techniques” entail? How do they differ from conventional methods?
E: We are all about high-vibration cooking techniques in our kitchen! As a certified Reiki Healer through the Usui System of Reiki Healing, I discovered that we can infuse reiki energy, also known as ‘universal life energy’, not only into ourselves or others, but also into the food we eat and the water we drink. So, we’ve started incorporating this energy into all our meals and drinks. Additionally, we’ve learned some amazing techniques from macrobiotics that involve cutting veggies and fruits in special ways to preserve their energetics. It’s pretty cool to understand the fiber direction of foods, as well as their yin and yang balance, and how it affects our overall well-being. We also take inspiration from how our ancestors used to cook with minimal food waste. When I was living in Tuscany, I was introduced to the wonderful world of “cucina povera” – the Italian way of transforming humble ingredients into unforgettable meals. This approach to cooking and eating is all about being resourceful and creative, and using leftovers to create new and delicious dishes. It’s a great way to make the most of what you have and minimize food waste!
K: When I attended culinary school, I learned techniques that were completely opposite to what I practice in the kitchen nowadays. However, as I began to practice awareness in both my personal life and in the kitchen, my cooking techniques transformed. My Mum had a significant early influence on my career, teaching me to cook super healthy and make everything from scratch, including sourdough bread, yogurt, and ghee. As I started eating healthier and seeing the positive impact on my body, I began experimenting with making traditional recipes I learned in culinary school more wholesome and healthier.
At Awakened Table, we believe in certain principles regarding food preparation that have been passed down from our ancestors. Cutting vegetables, meats, and fish in a specific direction according to the direction of the grain or muscle can enhance the taste, mouthfeel, and nutritional intake. This practice has been followed for thousands of years and we are fortunate to work with a team that understands these principles. It may seem esoteric, but we firmly believe in the power of ancestral knowledge when it comes to food.
“We care about the energetics, sustainability and nourishment of our food because we believe it’s just as important as the taste and presentation.”
Given the environmental footprint of food waste, what do you believe the hospitality industry at large can do to combat this issue? And how do you see “Awakened Table” playing a role in this?
We hope that the Awakened Table inspires other catering and food concepts to develop a stronger connection with nature and ourselves.
For a sustainable future, it is important that we learn to cook and eat together as a community. Over the years, there has been a decline in communal eating for various reasons. Our favorite author, Michael Pollan, believes that this is due to the undervaluing of home-based labor, including cooking.
Our vision for the future of food is not centered on restaurants, but rather on communal eating. Unfortunately, the food industry has capitalized on the decline of communal eating. Solo dining suits commercial interests across the food system, with many big food companies promoting a convenience culture around food – encouraging people to “eat when you want, wherever you are”.
We believe that communal eating is essential for a sustainable future, and we hope that more people will come to appreciate the beauty of cooking and eating together.
How do you source your ingredients, ensuring they are both high-quality and ethically
produced?
We work directly with local farmers and suppliers in each location to ensure that we get the freshest and highest quality ingredients. Plus, we have a forager on our team who goes out a few days before the event to explore all the amazing ingredients that our nearby forests, meadows, and gardens have to offer. We’re really passionate about bringing the best possible experience, and that starts with the ingredients we use.
Tasting the world is one of our favorite things to do when we’re on the go, and we always come back with all sorts of new and exciting ingredients to use in our dishes. We especially love finding healing ingredients from other cultures to incorporate them into our dinner ceremonies – it’s like bringing a little bit of the world to share with the diners! While we do collect some spices from our travels, most of our ingredients come from the event’s location.
We’ve been working hard to prioritize local and eco-friendly suppliers for our big events, but it hasn’t been easy. We’ve faced some financial strains while doing so, but we’re learning how to navigate through them. Sometimes, our farmers can’t keep up with our demand for larger events, and we have to look for larger suppliers. We know it’s a learning process, but we’re making progress and we’re excited to keep moving forward.
“It may seem esoteric, but we firmly believe in the power of ancestral knowledge when it comes to food.”
Where do you see “Awakened Table” in the next five years?
We’re excited to keep expanding and sharing our vision with more people. And of course, we can’t wait to keep enjoying delicious meals and cooking together as a community!
We are also passionate about organizing an Awakened Table Food Festival in the future, where each guest chef will have their own ‘table’ to create a unique dining experience, much like how people go to see a DJ or a band perform their music. Our ultimate goal is to inspire people to elevate cooking and nourishment to a higher level of importance where society recognizes its value.
We are also excited to let you know that we are working on launching an Awakened Podcast! Our aim is to create a platform for the unsung heroes of our industry who are making positive changes. The podcast will focus on healing foods and their importance, instead of highlighting awards and accolades in a profit-driven industry that often dismisses true health and wellbeing. We believe inpromoting free speech and giving a voice to those who are bringing about meaningful change. We hope you find our mission exciting and would love your support in spreading the word. Together, we can make a difference!
Both of you emphasize a deep connection to nature. Given your time in urban London, where do you envision settling later in life to be closer to nature?
It’s been five years since we made London our base. Even though it’s a bustling city, we’ve found a way to stay in touch with nature. We’re lucky enough to live near Hampstead Heath, which is just bursting with life in the spring and summer. We love foraging there! We also make a weekly trip to the farmers market to get our hands on the freshest ingredients from organic and biodynamic farms across the country. Our concept, Awakened Table, is always on the move, traveling to beautiful locations for almost half of the year. We often find ourselves daydreaming about owning different properties around the world, all under the ‘Awakened’ brand. Our dream is to have a farm, a meditation center, and a permaculture/culinary academy as part of the ‘Awakened’ branch. This way, our community can come stay and enjoy these places while we travel and explore the world.
Thank you so much for your time!
Thank you! (smiles) Eva & Kerem.