Tethered between the Antilles and the Five Boroughs, Kemar Wynter leans on the culinary hybridity born from being of these two spaces to find his home amongst the cuisine. The velvety surface and sinuous marks of Kemar's oil pastel-based paperworks are building blocks to a visual Patois with which he articulates the sensorial experiences associated with cookery. Each portion in the studio archives a meal integral to the home—be it the uproarious Friday night dinners of his youth on Carroll Street, or afterschool trips to the chicken spot on Crown and Utica. The intimacy of cookery—the preparation, the service, the scents, tastes, and varying tongues, the heat—be it a gentle kindling or an engulfing furnace—is lovingly imbued into each surface.