CULINARY MODERNISM

With every new ingredient that I see, I can’t help but wonder what more it could be... Shapes, textures, structures, colours and flavours, along with all the relationships that could exist between them.

Pictured with enough force, a blood orange can be so intensified that you can almost taste the sweet and sour flavours of the deep red juice. A Tripping Shrimp, cast as a crustacean indulging in a generous snort of aromatic powder drawn from citrus peels, becomes trapped in ecstasy: even if all of the wonderful flavours are concentrated in the shrimp’s head, what might actually be going on inside its little mind? Take a sumptuous côte de boeuf, dress it up in a wig of beetroot, and watch the magic happen: inspiration casts a new face on the beef, prompting us to develop a more conscious appreciation of the object before our eyes. In this way I visualize the endless inspirations and associations to culinary beauty.