: “Cooking As An Artistic Discipline” - a recent piece by FEAST (@feastbybonvivant )
There is a moment in a chef’s career when his own language begins to grow narrow. The tools that had once allowed him to articulate himself no longer reach far enough to say what he now wants to say. Alejandro Serrano, the Michelin-starred chef of Miranda de Ebro who at 24 became the youngest in Spain to earn the distinction, is presently crossing that threshold.
After seven years in which his restaurant leaned on an avowedly naïve aesthetic, dreamlike illustrations, pink-tinted spectacles and a dramaturgy borrowed from fairy tales, his cuisine is shifting towards more contained terrain, less playful and conceptually more demanding. He describes the shift with a word that surfaces repeatedly: maturity.
The new approach has an unlikely method: photography. On closing days, Serrano shuts himself away with a macro lens to photograph vegetables, shellfish and fish. He magnifies them to an impossible level of detail to find what the eye fails to perceive: invisible pigments and textures revealed only under magnification. A pea, observed under the macro lens, reveals what he calls “fantastical things you simply don’t see at first glance.” A scanned bluefin tuna loin becomes “a sea made of yellows, pinks and reds.”
From these findings, the new dishes are born, and yet nothing of what came before is being discarded. The pink ensaladilla, emblem of the naïve chapter, survives on the menu because maturity, for Serrano, does not consist in repudiating what came before but in instead integrating it.
Read much more in
“Alejandro Serrano: Cooking As An Artistic Discipline”
/alejandro-serrano-cooking-artistic-discipline
@serranoalejandro@feastbybonvivant
Hay decisiones que lo cambian todo. Aunque parezcan pequeñas.
Elegir bien es una de ellas. Y si es Dockers, mejor.
@dockerseurope
#Dockers #MadeForLife
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Some decisions change everything, even if they seem small.
Choosing well is one of them. And if it’s Dockers, even better.
#Dockers #MadeForLife
🌑 🚀 Exploring a new world.
An idea born from the intangible, becoming matter.
Textures, light, color… everything revolves around the same obsession: pushing the intangible to the edge of the real. @nasa@m83music
El otro día nos preguntaron qué es lo que más me gusta de ti y, en mi cabeza, pasaron mil fotogramas como estos, llenos de momentos maravillosos. Y la verdad es que no es el momento ni el viaje… eres tú: tu forma de hablar, de mirarme, de animarme, de besarme, de quererme, de resolver los problemas… porque es única.
Me siento muy afortunado de tenerte.
Felicidades, mi amor 🎂💞 @pepmore_no
Alejandro Serrano es un Chef español y fundador de el Restaurante A.S. y Alex. Una persona que ha hecho de su camino una búsqueda constante de identidad. Desde muy joven entendió que no todo se trata de encajar, sino expresarse, aunque eso implicara dudar, frenar o empezar de nuevo. Su historia no habla solo de logros, sino de decisiones, como dejar de seguir lo que se esperaba para construir algo propio. Cree en el error como parte del proceso, en el esfuerzo como base y en la pasión como motor. Hoy vive sus proyectos como una extensión de sí mismo, intentando dejar una huella más humana que profesional.
✍🏻 @andreslanfra
🧑🏻🍳 @serranoalejandro
📍🇪🇸 @restaurante.as@alexcoolclub
📌 @elgastronomade
Gracias @bonvivantcommunications
