Breanne
Carluccio

Culinary Portfolio
2025




 My culinary work is a collaborative, social practice. Through food, I explore entanglements between people and the living systems that sustain us, using writing, design, and cooking as forms of inquiry.

For several years, I have worked as a cook and cheesemonger at the Olympia Food Co-op. This place is more than a grocery store; it is one of the last collectively run food co-ops in the United States, and it is an ongoing experiment in mutual care. Each day in the kitchen, we respond to the season’s offerings, transforming local produce from our farmers into meals for our community.

I’m currently writing a cookbook that traces the interdependent relationships and everyday gestures that shape the kitchen. Through recipes and reflection, I ask: What shifts in our ways of living become possible when we attend to the stories told by food, and how might sustenance itself be a language of relation and repair?