When Fashion Meets Food － CHEF INTERVIEW
From Pop-Art trends, to emerging designer collections, Designer X Food collabs and the overall editorial environment, we are seeing a concrete and obvious movement of Food & Fashion making a trend statement. Emerging Designers
Marco Laganà, Footwear Designer –The Pop Art Collection
ToiletPaper PopArt Magazine
Vivian Westwood Cafe/ 10 Corso Como
Armani Café /Just Cavalli
This year, with Milan selected as the host-city for the Universal Exposition, Italy chose “Feeding the Planet, Energy for Life” as its central theme which highly surrounded Gastronomy for a greater purpose.
Designer’s interpretation for the Food Expo -Pitti Super ( Expo Milano)
Expo Milano 2015 brought up problems of nutrition and the limited resources of our planet. The idea is to open up a dialogue between international players, and to exchange views on these major challenges which impact everyone disregarding the areas/fields in which we work in, whether its fashion, creative, sports, industrial or the artistic disciplines.
Designers talking about Food
“Style, I believe it’s always personal, you cannot buy it, it’s something you need to combine with your personality. For what concerns Food and Fashion, I love eating a big plate of Spaghetti Bolognese.” says Eva Cavalli laughing during a backstage media conference on Fashion and Gastronomy during MFW.
Eva Cavalli, Creative Director and Wife of Roberto Cavalli (interview MFW Backstage)
Given the end of Shanghai Fashion Week and this seasons’ hot topic themed on Food, The MARGINALIST has selected some of the top international Chefs to share their personal views and opinion on the correlation between Food and Fashion and how it affects them in their daily lives. I’ve also selected two very different Chefs (Mauro Colegreco Argentian Chef and Bulizo a Japanese Chef) for an in depth interview on their contrasting view points on how gastronomy and fashion is linked together.
CARLO CRACCO, Celebrity 2 Michelin star Chef
“Sustainability and quality is very important in both fashion and food. In reality they go together because they are both compartments that are very similar in nature but with different accents. Fashion is created by stylists who also have a master in craftsmanship which is equal to Gastronomy because we have a mastership of artisanship and creativity that is almost like creating a design which makes both sectors have a lot of points in common. The difference is that while fashion is developed based on one year, food is developed over several seasons and months as the type of products change and gastronomy must always be revamped depending on the seasons and fresh products.” – Cracco
The Marginalist (left) , Carlo Cracco ( right) / Cracco GQ Italia Magazine
Michael Wendling, Co-Owener and Chef at CUIVRE Restaurant Shanghai
“It’s a tricky question, food is like fashion as it depends on the years. For my style of food I go towards traditional with a twist of modern inside. This is my trend which depends on the timing and the use of different products. I try to keep it simple and traditional.”
Michael Wendling Chef
Ricardo La PERNA Chef at 8 ½ Otto Mezzo BOMBANA Pursuing his philosophy and dedication to high standards, Chef Bombana has been joined by Chef Riccardo La Perna for the 8 1⁄2 Otto e Mezzo BOMBANA Shanghai kitchen. Coming from Sicily, Italy, Chef Riccardo brings a variety of impressive culinary experiences in 5 star hotels and prestigious fine dining restaurants such as Ristorante Sadler (in Italy and in Beijing). “Our cuisine is like fashion, it comes from the past, just like modern fashion is inspired from the past, our culinary experience in our restaurant comes from the experiences of the past. You can have modern / different looking style but there’s a lot of tradition in our dishes which makes a good connection between now and then.” Riccardo La PERNA Chef
Riccardo La PERNA Chef
Mauro Colagreco Chef at Mirazur and Unico
Chef Mauro Colagreco is one of the most pronounced and up-coming chefs of the moment, well known for his creative approach to local and seasonal cuisine. The Argentinean-born chef with a Michelin Restaurant in Menton, Mirazur and Unico on the Bund gives us his take on how fashion, art and sustainability are related with his culinary creations. “I think that fashion and gastronomy is very connected as food is all about, creativity, modernity, tradition, the moment, a place in time, this is the connection.” Mauro Colagreco Chef
YOUR THOUGHTS ON THE EVOLUTION OF CULINARY GASTRONOMY IN SHANGHAI COMPARED TO GLOBAL STANDPOINT
I think that Shanghai is in a big moment, after 2-3 years of having an explosion of new concepts, new foods and restaurants which makes it a very important time for food in Shanghai at the moment. Food has become a global trend in general; to take care of products, where products come from, trying to work with organic materials and more. Here at Unico we make another kind of concept as we make in my 2 Michelin star restaurant, here it’s quite different, it’s about sharing, music bars, friends. The Philosophy is the same finally as we try to work with the best products and create diverse dishes in miniature forms. To make 1 dish we can have 5 people working on 1 dish. Here it’s more casual but we take care of our products and have our own garden here. It’s difficult to maintain this in a big city like Shanghai but we work for this, it’s difficult but we achieve good quality for value creating a balance.
INSPIRATION TO CREATE NEW SEASONAL RECIPES
I’m an artist and painter. I love visiting different exhibitions, when a creator of a brand in fashion creates I think it can be compared to the creation of a new dish. The inspiration about a country we visited, the seasons, and travelling for us chefs is a bit similar, when we travel we have experiences and new inspirations where we digest everything we observe to create new innovative dishes. We just opened a new restaurant in Paris and I’m really excited for this, it’s something more similar than here but more casual, the name is Grand Coeur.
In contrast to Mauro, the traditional Japanese Chef Bulizo opened Kappo Yu in 2010 (sister restaurant of Sushi Oyama) and serves an omakase menu (9 course dish), which changes monthly depending on the fresh ingredients available in market. With 3 successfully restaurants (Nadaman, Sushi Netaichi, and Nobu), and high studies in the gastronomy field Chef Bulizo has been in Shanghai for 5 years. He shares his contrasting views on his culinary inspirations to create new and fresh concepts for the Chinese market.
Fashion/Creativity and Inspiration?
Every month we create new diverse theme and colors to our menu according to seasonal fresh products to maintain the best quality. These colors such as yellow, orange, red for this season are a focus as well as the type of specific fragrances and aromas are extremely important for us. We want to create an experience for our customers that touch base on all 5 senses. The experience can be similar to High Fashion or luxury. Bulizo Chef Everything in Shanghai is changing at a rapid pace, the expansion, quality, service and standards have changed dramatically. Therefore, we want to create something new fresh and difference. Our management type and culture is also different given the contrasting culture from Japan and Shanghai.
Your opinion on any Foods challenges?
To ensure of best quality most of our ingredients and seafood are imported from Japan. For seafood and special products we import them from diverse countries. Other special types of products are imported from the countries specialties so our customers can taste the authentic taste while having them paired and fused with Japanese cuisine. The advancement of Japan is quite slow at the moment where it has also become difficult to have fresh products as in some areas where there is no sea where we have started to import a lot of products to ensure quality and freshness.
Bulizo Chef ( left), Ricardo La PERNA Chef (2nd left) , Mauro Colagreco Chef ( 2nd right), Michael Wendling Chef( right),