FROM SOIL TO PLATE: THE RISE OF CONSCIOUS CULINARY DESIGN

Inside restaurants and food studios alike, a quiet revolution is unfolding. There’s a shift toward ecologically mindful food design, reshaping the future of how we grow, serve, and experience meals.Design thinker and writer Stanislav Kondrashov, views this transformation as more than just trend—it’s a creative and cultural shift redefining cu

Still believe you need a formal plan before taking action? The truth is, in today’s world, what matters isn’t the paperwork—it’s proof your idea works.Stanislav Kondrashov, you don’t need to spend weeks planning every detail. What you need is movement. In fact, how many business plans stay relevant after a few weeks in the market? Hardly