Pâtisserie

I blame this body of work on the Great British Baking Show, Season 1, Episode 9- “Patisserie.” It’s Luis and Chetna’s fault, really. I fell in love with their entremets and wanted to freeze them in time, like some food taxidermist.

For me, food is a bit of a foe. I react to many foods with high histamine and salicylate content, and it results in severe dietary restriction. Falling in love with the G.B.B.S was both a lovely and painful experience. And then a shift occurred- one where what I can’t eat suddenly became art.

No food is as powerful as dessert or gets as tied up in our issues of guilt, longing, abstinence, and attraction. We celebrate birthdays with it. Grandparents spoil children with it. It’s the first to get cut from a diet and the first some flock to for comfort. And yet for me, it represents the unattainable.  This body of work started as a therapeutic exercise in deconstruction and soon became a technical riddle.

To glass, I combined my love of porcelain, realizing where one material floundered, the other excelled. This body of work utilizes nearly every possible technique in both mediums; glassblowing, hot-sculpting, lampwork, fusing, casting, and grinding in glass and well as the ceramic techniques of hand-building, throwing, and using a good old fashioned pastry tube.

click on images to enlarge

raspberries and cream      
       
     mango dark chocolate  raspberry mousse
       
       
       
     
       
       
     

 

 

All photos: Eric Tadsen

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