Marek Cecuła, Edyta Cieloch, Nature, 2009
The individuals invited to host Polish Gastronomy: Inside the Global Avant Garde each work within a specialised area of the industry. As the standard-bearers of cuisine in Poland, their work is respected for its’ innovative qualities and contributions to the global discourse. Each of the three exceptional talents, Wojciech Modest Amaro, Ryan Bromley and Marek Cecuła, have been divided into disciplines about which they will give a talk. These will examine traditional in Gastronomy while broadening the fields potential for integration into other forms of art.
Wojciech Modest Amaro is the owner and Executive Chef of Atelier Amaro. He is also the author of the best-selling book Polish Cuisine of the 21st Century which was awarded the Grand Prix de la Literature Gastronomique in Paris. Changing the image of contemporary Polish cuisine, this publication has shown what is possible when creative cuisine is based on classical and traditional dishes. His panel is titled Bringing Polish Cuisine to the World, and the World to Polish Cuisine and it explores the flavours, techniques, and philosophies that are guiding a new generation of Polish chefs.
Ryan Bromley is a curator in Gastronomy, a Food Policy Researcher, and a chef. As a specialist researcher of the chemical senses (taste, olfaction) in art, he works as a "translator" between disciplines, cultures and industries to weave together technical and complex issues into accessible narratives. These narratives then provide stepping stones for innovation in industry practise. His discussion, Breaking Rules at the Intersection of Art and Gastronomy, points out that Gastronomy is one of the only cultural disciplines that lacks its own school of critical thought. The talk unpacks the contentious relationship between art and gastronomy in an attempt to lead both fields in new directions.
Marek Cecuła is an artist, designer and educator who works mainly in ceramics. As the art director of Cmielow Design Studio, he is engaged in developing culinary porcelain products, and adding new dimensions to existing tableware. Reinventing the Space Between Food and the Table will feature Cecuła exploring new developments in ceramic design as well as the relationship between the designer, the chef and culinary art. He will argue that by designing elements with a full range of possibilities and offering an interactive form, collaboration amongst creators becomes possible.
Each 20 minute presentation will be conducted in English and the series will be followed by a question and answer session. The event will close with an invitation only workshop hosted by the speakers. Held at the Museum of Modern Art in Warsaw, it begins at 16:00 on the 30th of November 2013.
More information on the website.
Sources: Museum of Modern Art, author: SMG 20/11/2013