This thesis, is based on a multi-method study to test if film documentation, thematic analysis and time geography can be used to study crafts within gastronomy and in this case culinary arts. The aim was to develop a recipe on making and how to prepare meat. The activity was performed in the research restaurant at Umeå university School of Restaurant and Culinary Arts and was documented with film method. The film material was analyzed with thematic analysis and the results were also expressed in a time geography graph. The chef’s pre-understanding was used when data was analyzed. Time geography gave a visual picture of the usage of time in space by the chef and the graph shows the activities that repeat them self a large amount of times. We can see similarities but also differences were craftsmen have to use their knowledge in order to adjust their activities after the changing circumstances in the environment. The result show three types of crafts, sensory, reflective and physical craft which are used in a complex variation. In conclusion this study shows that the methods can be used to study crafts and time geography as an approach can give a visual picture of the complexity of craft. The study shows also that time geography is helpful to create a recipe.