"Where do you find inspiration" is a question that chefs are often asked, and I am sure that the variations in answers are as expansive as the question itself. I have always been of the mindset you do not find inspiration, it finds you. If you are in the proper open mindset anything can inspire. Flavors, cultures, other chefs, books, blogs, pictures, smells, all are obvious ones. The wind, landscape, soil, emotion, nature, a long run, your childhood, architecture, are not so obvious.
The last on there, architecture, has led me to an eternal man crush. A year and a half ago I visited Falling Water in Western Pennsylvania, from that point the visual style of my desserts has changed. The linear architecture paired with organic beauty reminded me so much of a perfectly plated dessert, I have still not able turned away from it. This inspiration is not to make light of the genius of Frank Lloyd Wright, but to praise it for being able to cross such drastic borders.
Thanks Frank.
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ReplyDeleteNow I'll never be able to think of Frank Loyd Wright without salivating. Its Pavlovian.
ReplyDeletechef, is it possible to label the components in this tribute to frank llyod wright? i would love to know the pieces parts of this dish.
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