DISCOVER THE ART OF THE CHEFS.€¦ · BEST LONDON RESTAURANT / GBM 2013 APRON CONTRIBUTION...

DISCOVER THE ART OF THE CHEFS.

ADAM BYATTTRINITY / LONDON & BISTRO UNION / CLAPHAMBEST LONDON RESTAURANT / GBM 2013

APRONCONTRIBUTION

Technical specifi cations:

Room installation, corridor with about 200 light boxes, sound collages and slow motion video in a separate room

Adam Byatt is one of London‘s most successful chefs who owns three entirely different restaurants. The friendly British chef found his place in the heart of “London Gourmets” by presenting classic dishes in new ways by adding a unique elegance to indigenous, sim-ple dishes. If you asked him whether he prefers being a chef or a businessman, he would answer “both” and add that his time in the kitchen is still special for him. As soon as he puts on his apron, he fi nds himself in a completely new world.

CONTRIBUTION

Adam‘s contribution enables the visitor to experience this abrupt change in a walkable room installation. Visitors enters an in-termediary room through a claustrophobic corridor, decorated with more than 200 light boxes. There they can put on an apron and experience this interaction. The second room contains slow motion videos which show the chef “absorbed in his work”.

14 15

PHIL CARNEGIEINVERLOCHY CASTLE / TORLUNDY / 1 MICHELIN STAR

Phil Carnegie grew up on a farm in Alford Aberdeenshire and started his career as a cook at the age of 17 with an apprenticeship in a small pub -“Shelly Leigh‘s Restaurant”.Inspired by his mother‘s cooking crafts, he tackled every challenge successfully and made his way into several mentionable kitchens such as the “Waterwheel Inn”, the “Lairhillock Inn” and not least in Germany‘s prestigious “Villa Hammerschmiede”. This was followed by three years with Johannes King on Sylt, after Sylt he returned to Scotland where he quickly entered the heaven of star-rated chefs.He has been the top chef in the exclusive Inverlochy Castle formore than eight years now and he knows how to excite critics and gourmets alike.

CONTRIBUTION

Phil‘s contribution follows his professional journey, and the sometimes-rocky path, to the heaven of stars through his dishes. In a monumental image the Scotsman stages the different phases of the development of his culinary skills and his training years in Ger-many. Eight different dishes are “prepared” for the viewers - among them fi sh & chips (pub), duck with red cabbage (Germany) and a fi ne dining menu (Scotland) - and he invites them to dwell in enjoyment.

THE JOURNEYCONTRIBUTION


1 x C-Print, Diasec, 2 x 3 m

16 17

SIMON HULSTONE THE ELEPHANT / TORQUAY / 1 MICHELIN STAR

Competitive situations made the life of the two-time Culinary Olympics world champion chef since he started his profession as a cook. His early years were affected strongly by competitive thinking. Simon realised he could gain his father’s attention and respect through cooking, so he embraced “competition” as a mo-tivating and positively invigorating opportunity.His father, was also a top chef, Simon and his father continuously competed with each other as to who was the better cook. Even to-day, the successful star chef still acts as the captain of the British team at the culinary Olympics and enjoys the stimulating effects of competition.

CONTRIBUTION

Simon Hulstone focuses in his work on the personal competition and the deep connection with his father Roger. A triptych with large-sized photographs tells the story of father and son, of shared pas-sion, appreciative encounters and common hobbies. The fi rst image depicts their passion for cooking, the second one the shared en-joyment of food, the third one sees them both on their Lambrettas - another passion that they both have in common and compete in.

COMPETITIONCONTRIBUTION


3 x C-Print, Diasec, 1,80 x 2,50 m

18 19

JOHNNIE MOUNTAINTHE ENGLISH PIG / LONDON

Johnnie Mountain found his true calling in 1994 when he began work-ing in restaurant kitchens. He suddenly realised this was where he belonged. In 1995 Johnnie became the sous-chef at the Café Dell Ugo and worked with the famous chef Alastair Little. At the start of 2012 he opened “The English Pig” in Westminster. Grounded in profound sincerity, Johnnie Mountain polarises like almost no other British chef. He sounds out the threshold between genius and madness on a daily basis, he searches for and fi nds extremes and exposes himself to these extremes consciously to prove to him-self (and everyone else) that he is stronger than “them”. His most fervent critics honour him as an “exceptional cook”, because he puts his heart into everything he’s doing.

CONTRIBUTION

Johnnie takes the visitors on a journey to his character through the help of 13 video and photo installations that are spread across the entire exhibition. Bit by bit he grants them deeper and deeper insights into his world and indicates his sporadic inner confl ict. Visitors can use 13 QR Codes to get to know what it is that drives, moves and inspires this extraordinary cook.

PAPER CHASECONTRIBUTION


Mixed media installation with 13 QR Codes

20 21

SIMON ROGANL‘ENCLUME / CUMBRIA / 2 MICHELIN STARE

Simon Rogan is one of the most gifted cooks in Britain and is rec-ognised as “one of the most innovative chefs of the country” by gourmets and critics alike. Since autumn 2012 two stars have been shining above his restaurant “L´Enclume”. Simon was taught by the best of the best, and was an early convert to molecular cooking be-ing trained by the famous molecular cooks Marc Veryat (Annecy) and Pierre Gagnaire (Paris). His trademark and the centre of his menus are locally grown products. On his farm he grows a wide variety of almost extinct and rare species of vegetables, fragrant fl owers and herbs. Each meal includes freshly and daily harvested produce. This way, the menu changes almost daily.

CONTRIBUTION

Entitled “From Field to Plate” Simon Rogan‘s contribution shows the immediate connection between the available ingredients from his farm and the fi nal dishes the guest will fi nd on their plates at lunch or in the evening. There‘s no room for a menu in the traditional sense! His menus are rooted in rhythms and seasonal gifts of na-ture, conceived on a daily basis. Visitors experience these rhythms with a total of eight rows of images that show the different steps of harvesting and preparing from the morning until the evening in an artistic way.

FIELD TO PLATECONTRIBUTION


64 image tiles in front of a LED wall (installation)

22 23

VIVEK SINGHTHE CINNAMON CLUB / LONDONWORLD FOOD AWARDS / BEST LONDON RESTAURANT 2009

Vivek Singh arrived in London from India in 2000, he is considered to be the best Indian cook of his generation in Britain. He opened the Cinnamon Club in Westminster in 2001, and immediately it became the hotspot for the city‘s gourmets and stars. During the past decade, with his craftsmanship, he has revolutionised Indian dining in Britain.Because of his skill as a master of tastes he has introduced the population to the different tastes and culture of Indian cuisine. In addition to the Cinnamon Club he operates three other restau-rants in London.

CONTRIBUTION

Vivek‘s contribution is a synthesis of deconstructing and re-constructing classical Indian dishes. He masterfully illustrates the transition of traditional Indian dishes for weddings, hunts and journeys, deconstructed them into their basic elements and com-ponents and reconstructs them in his own individual way. The in-terplay between traditional and modern spirit was crafted through lenticular prints (holograms) and a fl ip-book.

DECONSTRUCTION - RECONSTRUCTIONCONTRIBUTION


3 x Lenticular Print, 1 x 1 m / 6 x C-Print, 1 x 2 m / 1 fl ip-book

24 25

MICHAEL SMITHTHREE CHIMNEYS / ISLE OF SKYE3 AA ROSETTES / WINNER GBM 2013

Michael Smith is the chef at the “Three Chimneys” on the Isle of Skye, one of the most remote restaurants in the world. He started his career at the “Arisaig House Hotel” on the West Coast of Scotland at the end of the eighties. Three years later, he moved to London and worked With the Roux Brothers and Jeremy Lee among others. He re-turned to Scotland in 1998 he met Shirley Spear, the owner of Three Chimneys in 2004, moved to the “The Three Chimneys” and became chef there one year later.He has been both chef and director since 2012. Frank Bruni (New York Times restaurant critic) nominated the restaurant as one of the top 5 restaurants in the world. Visitors fl y in from every country just to experience the culinary delights of this likeable Scotsman on the edge of Europe for a couple of hours.

CONTRIBUTION

For Michael Smith, his restaurant‘s heart and soul is his menu. His creed: “A menu makes a restaurant”. He takes the visitors in his con-tribution on a journey to his sources of inspiration and infl uences, which make up his menu. Michael photographed the many different things which surround him, people, events and impressions all of which stimulate him every day. He uses his place at the edge of Europe to express his culinary excellence to create his menu. Along the way, visitors will encounter the breath taking nature of the Isle of Skye from the perspective of a cook.

THE MENUCONTRIBUTION


Mixed media installation/Polaroids, C-Prints, video and calligraphy

26 27

PARALLEL WORLDSCONTRIBUTION

HANS HORBERTHLA VISION / KÖLN / 2 MICHELIN STARS

History tells us the kitchen used to be in the basement, while the master of the house dined in the upper Bel Etage. Thanks to Bocuse, both kingdoms are united at the LA VISION on the same fl oor, the 11th fl oor or the formerly biggest water tower in Europe. The Mainz-born chef has been cooking in some of the most notable kitchen of Cologne since 2008. For his commitment, he was awarded two Michelin Stars in 2012. He was twice the “Shooting Star of the year 2012” and promotes young gourmet cooks with his team.

CONTRIBUTION

Hans Horberth’s contribution – a monumental video installation - of-fers insights in these parallel worlds (kitchen vs. dining room) by showing also those who connect these two worlds with pendulous movements: the service staff. For his installation, people and events at LA VISION were documented in a 24-hours-photographic time lapse, working both in the kitchen, the dining room and the service area. The dif-ferent rhythms, dynamics and features of these three worlds also illustrate what it exactly is that connects them: the dedication of each and every one for his or her work.


2 video canvases, 4 x 8 m

28 29

OTTO KOCH181 / MÜNCHEN / 1 MICHELIN STAR


4 x C-Print, Diasec, 2 x 1 m / slow motion video on fl at screen

ESSENZENCONTRIBUTION

Otto Koch once belonged to the “young and wild ones” of Ger-many and revolutionised, together with Eckart Witzigmann, the local gourmet territory. That was thirty years ago. He is still active today as a pioneer of fi ne cuisine and continues to raise the culi-nary bar. He lets his creativity run wild in the dizzy height of the 181 restaurant on top of the Munich television tower, the young and wild one is much calmer today.

CONTRIBUTION

Otto Koch opened his private world to WHITE PLATE and granted an insight into his way of observing and perceiving the world. In the words of Paul Klee, art does not reproduce the visible; rath-er, it makes it visible. Thus, WHITE PLATE reveals Otto Koch‘s love for food, the “four elements” and his understanding of the essence of being.

30 31

CHRISTL & GABI KURZBIOHOTEL KURZ / BERCHTESGADENGOLDEN FEATHER / WORLD COOKBOOK AWARD


5 x wooden cubes with about 100 dices each, 10 x 10 x 10 cm

BUILDING BLOCKS O LIFECONTRIBUTION

Born in Berchtesgaden, Christl Kurz is one of the few international pioneers in the fi eld of healthy vegetarian cooking. At times when the word “organic” was still alien and organic food was considered exotic Christl Kurz was already at the centre of events and turned the art of vegetarian cooking into her purpose in life and into her family business. For more than 30 years, Christl has shaped the veg-etarian cuisine in Europe with the help of her daughter Gabi. In 2007 Gabi Kurz transported this passion from the fi eld to the desert, to the Persian Gulf: to Dubai, as the boss of the Resort Wellbeing in the Madinat Jumeirah.

CONTRIBUTION

The Mother and daughter artists wish to inspire the exhibition’s vis-itors by approaching the “green stuff” - far beyond white plates - from a different perspective by researching the direct impact food has on the human body. Their fi ve-part contribution “bricks of life” illustrates the different and pleasant effects of food on our bodies. The room installation is interactive and invites visitors to com-pose a menu from the raw products pictured on the wooden cubes, which puts body, mind and spirit in balance and keeps them healthy. The realisation after “rolling the dices”: “You are what you eat.”

32 33

CHRISTIAN LOHSEFISCHERSFRITZ / BERLIN / 2 MICHELIN STARS


1 x C-Print, 3 x 4 m / 12 x C-Print 20 x 30 cm

TAFELFREU(N)DECONTRIBUTION

Christian Lohse has always been a pioneer. He was the second chef in Berlin to be awarded a Michelin star in the capital after his arrival in 2003. Since then a lot has changed in Berlin and at the Spree River in regards to eating culture. His workshop, the FIS-CHERSFRITZ, has the reputation of being one of the most delicious addresses in the city. Lohse is still one of the brightest stars on Berlin‘s gourmet heaven. Years of touring through the best French restaurants (Charles Barrier/Tours, Guy Savoy/Paris) were especially formative for the Westphalian, as well as all the different encoun-ters with people and his time in London, where he worked as the private chef of the Sultan of Brunei.

CONTRIBUTION

His contribution “Tafelfreu(n)de” is a culinary homage to the de-light of abundant enjoyment in acclaimed company. It shows a lux-urious picnic in front of the Berlin national gallery. In similar form to a LIVE PERFORMANCE, Lohse let loose his culinary crea-tivity and joy for company on the day of the collaboration‘s crea-tion, all while still keeping an attentive eye on his friends‘ well-be-ing at the table, despite his ongoing excitement. You will see, this was to everyone‘s delight.

34 35

JENS RITTMEYERKAI 3 / SYLT / 1 MICHELIN STAR

WATER-POWERCONTRIBUTION


3 video projections behind water pillars, H 1,80 m

Jens Rittmeyer’s inspiration has always been the sea long before opening KAI 3 on Sylt. For many years he cooked at “Villa Joya” the coastline of Portugal with much recognition and acclaim, creating wonderful dishes for his guest‘s with delicacies from local waters. The power of the water and the vastness of the sea are the sources of inspiration and distinctiveness in this young star chef‘s thinking and cooking.

CONTRIBUTION

The sea, its power and its treasures are woven like a thread through Rittmeyer‘s contribution. A complex three-part installation projects images and videos onto pillars of water, which imitates the move-ment of the sea as well as the interaction between the waves and the sand. The pillars might be murky in the beginning, but they change in time to reveal an image through painterly transitions. The images cycle through fi nest culinary creations from Rittmeyer‘s kitchen and the moving landscape photography of Sylt. His source of inspiration stands thus in direct relation with his dishes and his surroundings.

36 37

JÖRG SACKMANNSCHLOSSBERG / BAIERSBRONN / 1 MICHELIN STAR


Tableau made of 45 x C-Print, Diasec, 80 x 80 cm

METAMORPHOSESCONTRIBUTION

The friendly chef from the star rated village of Baiersbronn is a for-mer student of Eckart Witzigmann and Harald Wohlfahrt. His cook-ing talents has taken the small and exquisite family hotel of his par-ents to national fame. His creative use of products together with his unmatched attention to detail, make his art of cooking stand out. Sackmann is a master of textures and fl avours and loves creating new structures.

CONTRIBUTION

His contribution documents Sackmann‘s distinctive sense for order and structure in combination with his enthusiasm for the mutability of groceries. The 45-part composition of the image illustrates the use of two distinctly different products: lobster and rice. Turn two into eight into fi ve into four… the Black Forest-born chef uses the Lobster and Rice different states of aggregation, fl avouring in a masterful way by composing eight entirely different dishes based on his pref-erence for structure and order.

38 39

DIRK SCHRÖERBÜLOW RESIDENCY / DRESDEN / 1 MICHELIN STAR

FLAVOUR COMPOSITIONSCONTRIBUTION


Interactive sound installation (Do it Yourself)

Harmonies are the building blocks of both the arts of cooking and music. In the eyes of Dirk Schröer, both belong together like day and night or the sun and the moon. However, music also takes a central role in his daily process of creation: there‘s almost no recipe, which wasn’t created, with music at night when the family was asleep.

CONTRIBUTION

The Stuttgart-born cook decided to try an exciting experiment for WHITE PLATE He had the idea of translating tastes into sounds and pitches. In cooperation with the conservatoire Trossingen and stu-dents from the degree programme “Sounddesign”, an interactive sound installation was created under the supervision of Professor Florian Köppler. Visitors are encouraged to experiment and to experi-ence the comparability between fl avour and sound as an interplay of harmony and disharmony – and accordingly to experience the challenges a chef faces as a composer of tastes and fl avours.

40 41

DISCOVER THE ART OF THE CHEFS.€¦ · BEST LONDON RESTAURANT / GBM 2013 APRON CONTRIBUTION...

Documents

Transcript of DISCOVER THE ART OF THE CHEFS.€¦ · BEST LONDON RESTAURANT / GBM 2013 APRON CONTRIBUTION...