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Monthly Archives: January 2021

Food-Foto-Art-Inspiration-Magazine-Interview

INTERVIEW FOODINSPIRATION MAGAZINE

THE INGREDIENT AS MEDIUM FoodInspiration Magazine First, cooking a Michelin star as a master chef. Then converting a hot air balloon into a restaurant, then painting with food. And now the world’s first Galerie Culinaire, with Art & Eat gatherings at the intersection of art and gastronomy. Ideas that are within her need to be mined. In our Museum of Taste & Beauty, the leading role this time is for sensitive go-getter Angélique Schmeinck (1964). We present a selection of […]

Naturally Dutch Magazine

MAGAZINE NATURALLY DUTCH

INTERVIEW NATURALLY DUTCH Angélique Schmeinck flavors the senses Art to eat Many chefs ‘paint’ with flavors on the plate. Angélique Schmeinck goes much further. In her culinary gallery in Velp, she not only creates edible paintings but also makes food photos come to life during ‘Art & Eat’ nights. “What is my role? Seasoning emotions: I flavor the senses with gourmet, edible art.” Original Dutch Text: Bianca Roemaat At first glance, it seems like you’re walking into an ordinary art […]

PORTFOLIO MARKETING TRIBUNE

PORTFOLIO MARKETING TRIBUNE

  Portfolio, selection of culinary photographs in marketing Tribune Magazine. Art gift | Photo art | Culinary photography | Modern art

PHOTO SERIES SEA TREASURE VISION MAGAZINE

PHOTO SERIES SEA TREASURE VISION MAGAZINE

Collaboration with Vision Magazine (a Dutch publication), photo series Sea Treasures (Zeeschatten in Dutch)…. The collection has grown to include photographs of sea urchin, squid, Eastern Scheldt lobster, North Sea crab, cockles and razor shells. View all culinary photography of sea treasures at the photo works collection. Art gift | Photo art | Culinary photography | Modern art

Cover Bouillon Magazine

Cover Bouillon Magazine-Culinair

‘Sea of Love’ is the title of this culinary photograph that adorns the cover of cultural gastronomy magazine Bouillon! The photo is from the Culinary Modernism collection. A floundering fresh mackerel takes a dip in a bath of freshly squeezed red beet juice. They recognize each other by their distinct flavors, salty and earthy from the depths of the sea and earth. In one dish, they meet in the form of fresh salty mackerel tartare with samphire and moussaise of […]