Breanne
Carluccio

Culinary Portfolio
2025

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My work explores the social and ecological dimensions of food through cooperative, lived practice, using writing, design, and cooking as forms of inquiry. I’m interested in how acts of nourishment express belonging, care, and transformation, and how shared food practices shape our relationships to each other and the land.

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

Through this work, I’ve come to see food as a medium that embodies the connections between biological necessity, ecological systems, cultural histories, and everyday life. My practice explores these interdependencies, translating ordinary acts of sustenance into creative inquiry. I ask: How might cooking and eating together foster repair within communities? And, how can engagement with food practices help us to inhabit the world more fully?

I am currently developing a cookbook that captures gestures of the kitchen through recipes and diaristic reflection. Writing samples can be found on my blog. A link to my design portfolio is available upon request.

Breanne Carluccio

Adrift in Kalundborg

I Will Scream about My Love for Sheep Cheese (and Pound My Fist on The Table)

Breanne
Carluccio