Are we artists, craftsmen or some kind of cult? - Page 2

"-----but if thats your style so be it---"

No, not my style in general.

There is a  statement to be made with my concoction, it is just as I said, “Art is in the eye of the beholder”

The works by the very well known artist Jackson Pollock are very controversial. Some say they are trash and any kid can make them, many museums consider them high art, worth multi-million dollars each.

Therefore, it’s a lot of fun to cook a Pollock fish in the style of Jackson Pollock. My photo is superimposed on two of his works.

dcarch

well put durangojo.... I think we are on a similar trip. I cannot rest for a second without creating something and using my imagination.

I think we can also break it down further, do you as a chef have an instinct for colour, contrast, composition, lightness and textures...?

Look at the colour of this steak......

Quote:

Originally Posted by durangojo 

just curious and just a guess,,,

roasted red pepper...or maybe sirachi...just don't tell me it's ketchup!

roasted yellow pepper

balsamic redux

 

lovely...lively!

joey

Very good!

roasted red pepper...a few drops of  sirachi

roasted yellow pepper

&

Black garlic sauce.

dcarch

Art with crispy edges...I like it dcarch

Tom Peters makes a good point - http://www.tompeters.com/docs/TLBTSynopsis_37_Design.pdf

Tom Peters makes a good point - http://www.tompeters.com/docs/TLBTSynopsis_37_Design.pdf

I'm inclined to agree with "all of the above, plus.."

The craft is in the cooking itself, the artistry comes through in the plating.

As far as "plus..," you could even go as far as to call a chef a scientist -- despite the negative feelings a lot of people have towards molecular gastronomy, even if it just comes down to a minor disdain for the term itself; it's science.
 

Some forms of cooking has become performing arts.

dcarch

I do pastry to satisfy my personal passion.  I do not do pastry as a career or business,  purely hobby for me.  I do it when I feel like doing it and not when people want me to just because they pay me to do it.  AT my own time and pace.  I make my cakes for my friends and family as gifts or for "just because".. I do not charge them for anything.  But I admire all you Chefs for doing what you are doing.  I get my inspiration from all of you..

Whether I am making French Macarons or a six tier wedding cake or cupcakes for the school kids,  I do them like I am getting paid for it.  No short cuts nor substitutions.  And I present them like I am selling them at Laduree in Paris.  Gave this Barrel cake to my Supervisor at work on his birthday:

These cupcakes I gave the school kids at my son's school.

I made this for a friend's daughter's 21st birthday.  This kid loves to surf and the beach:

Awesome thread ... enjoyable ...

See my Photo Gallery with native Barcelona based ( Sant Pau )  5 Michelin Star Chef Carme Ruscadella´s Planetary Orbit Wine Candies  ...

Culinary artists are artists and artisanal crafts persons ...  and passion is key word. Without passion for the art, it would not have impact nor love.

Margcata