Every so often, we have the privilege of catching up with collaborators, friends, and those who inspire our work at Veark. Recently, we spoke with Corinne Mynatt, a multifaceted creative force, entrepreneur, and the author of Tools for Food—a book our team frequently turns to for fresh inspiration.

 

Read on to discover what inspires her and the things that fascinate her these days.

 

Where’s home?

Hackney, London.

What did you serve last time you had guests?

Korean Japchae noodles to a dear friend and her 3 year old daughter, for a quick weeknight meal. The young one was skeptical at first, but the 40cm long noodles soon became a slurping success.

What are you working on now?

I spin a lot of plates — I’m about to head to Seoul, working on an event for the Architecture Biennale. I’m also in the development phase for some new architectural documentaries with Kraft Isono Films. And I’ve just launched my own travel business this year, with a design, arts, and food focus. But I’d still love to make more books! Hopefully this will form part of my future evolutions…

What else excites you at the moment?

I’m really in to exploring the Po-Mo (postmodernism) of Japan right now. I’m heading back there this autumn, and will stop at some gems such as Hotel Il Palazzo by Aldo Rossi in Fukuoka, the Jon Jerde Canal City project there, a crazy onsen hotel in Arima called Gekkoen Korokan, and the Maishima Incineration Plant in Osaka. Imaginations seemed to run wild during the boom of the 1980s in Japan. I find the madness of these buildings pretty fascinating, and definitely at some times ugly, in the most intriguing way.

Hotel Il Palazzo in Fukuoka, photo credit Wallpaper Magazine.

 

What’s a tool that you can’t live without?

After decades of being a human, and struggling to open packets by pulling the sides apart (think pasta, rice, beans, nuts), I’ve found that scissors are one of my closest kitchen friends. In a pinch, you can also chop and cook with them, if I’m being completely honest about how lazy I am sometimes!

What does cooking mean to you?

Cooking is care. Cooking is love. And it genuinely tastes better when love is behind it. Cooking relaxes me, but also gives me space to be creative, especially when I’m not fulfilling that part of my life in other ways. I remember a time recently when I was so busy, but actually instead of tackling the mountain, I took myself off to the market to gather ingredients and care for myself by cooking. I knew it was something I needed to do, that took priority over other things. It’s a powerful force for some.

What is the most overrated or under-appreciated thing you’ve come across?

Can I go back to scissors?! They are under appreciated. Fiskars are a handy pair, but equally the steel sort, of Chinese origin. Burgers are overrated. Even though I was born in the States, I don’t really get the point, and it definitely doesn’t do it for me.

Can you share a recipe for something you make or something you found that amaze you?

Best chickpeas of my life at a friend Yuki & Simon’s, who we always mutually exchange the best of food tips, ingredients, and insider scoops. I swiftly made it at home the following week and it is now firmly in the repertoire. You must use the best, largest, chickpeas you can find - in London the Bold Beans brand. With all of the herbs, lemon, and chickpea broth, I found the dish even takes on the flavour of a roast turkey dinner.

Image and recipe credit: Despina Siahuli

 

Any song, movie, art show, book you are particular inspired by these days?

A friend recommended Foundation on Apple TV, which I have been powering through. Its metaphors are poignant and veritable, and the imagination of it all speaks to my belief that anything is possible, and there is so much out there, different layers and dimensions of things, that we have nooo idea about. For books, Calvino is solidifying a place as one of my favourite writers.

 

Any restaurant or hole in the wall you can recommend

My friends and network called upon me no less than 4 times this week alone for restaurant recommendations! A favourite classic in London is Andrew Edmunds — it is longstanding, petite, and has a great wine list to compliment their Euro/British menu. It took me 18 years to finally be seated upstairs, but the downstairs is super cosy, and I’ve the food is always solid.