Abu Dhabi Art announced to host the “Cook Book” program, a series of exceptional experiences combining cuisine and art on the sidelines of the activities of the 14th edition of the art exhibition entitled “Art and Cuisine”, with the participation of a group of international chefs, such as Chef Evan Brem and Casper Cordal Maksut Askar and Sahar Barham Al-Awadi.
These chefs will collaborate with artist Emika Ogbo, Cake Tiz, Greta Alfaro and Hisham Barrada, to present an eventful program that combines culinary experiences with artistic practices, so that visitors are appointment with a unique creative journey full of details, interspersed with special dishes and foods amidst a cluster of artworks, which brings touches in line with the ambiance of this wonderful experience within a dedicated space in Manarat Al Saadiyat restaurant.
Diala Nusseibeh, Abu Dhabi Art Exhibition Director, said, “Abu Dhabi Art provides an inspiring platform that enhances creativity and embodies the best of art experiences, because we always aspire to introduce Abu Dhabi visitors to various concepts in the art world. and creativity by hosting this global exhibition with its programmes.” and its various activities. There is no doubt that ‘Art and Cooking’, held in partnership with ‘Radicants International’, will be an amazing addition to Abu Dhabi art, especially under the supervision of two of the world’s leading thinkers and well-known personalities. world cultural sector, in particular Nicolas Borio and Andrea Petrini, and with the participation of Karolai Abdukhalikova, Head of the Research and Publication Department on «Radiacantis». We will invite visitors to dine together in a communal space designated in collaboration with supporting agencies.”
For their part, Nicola Borio and Andrea Petrini affirm: “The mingling of art and cuisine, as we see in the Cook Book (art and cuisine) exhibition, confronts us today with the main challenges, and here we are talking about environmental issues, diversity and the ‘urgent need for innovation and for finding creative solutions’.
The chefs selected to participate in this exhibition have a thorough knowledge of contemporary art developments, which is evident in their work, as they will present an artistic presentation of dishes and delicacies and a group of interactive works. This show will not just feature signature dishes but will extend to include an immersive experience focusing on the environment and other related topics.
Chef Casper Cordal, Michelin-starred director of Culinary Development in Dubai, will collaborate with chef Maksut Asker, owner of Neolocal restaurant, specializing in modern Anatolian dishes and cuisine. They will be joined by Chef Evan Prim, owner of Michelin-starred restaurateur Nouri and founder of Appetite, a multidisciplinary arts space in Singapore, to oversee the preparation and preparation of a special dinner on November 16 at Manarat Al Saadiyat, precisely at the Art Gallery Abu Dhabi, in collaboration with co-sponsors Charles Zuber and Mohamed Hilal Group. These three chefs have had a wonderful experience with the art world through their installation work “Locum Rain”, which consists of 2,800 fishing lines hung from above, and at the end of each of them is a piece of colorful Malban candies, for visitors to taste.
The three chefs inspired their dishes from ingredients and concepts popular in the capital, Abu Dhabi, in an effort to take a closer look at the emirate’s unique and rich cultural scene, and to elaborate their poetic perceptions and inspiring experiences on the emirate. A lunch menu prepared by Chef Sahar and Chef Mascott, reflecting the cultural diversity of the emirate, will be presented in an effort to develop new culinary concepts within the Abu Dhabi Art Gallery.
Manarat Al Saadiyat Restaurant will be transformed into a dedicated space for displaying commissioned artworks from numerous artists to revive the spirit of creativity, art and culture during the “Art & Cuisine” activities during the exhibition. Some of these works will have a special character with characteristics and recipes that cater to the venue of the show, especially dishes created with chef’s touches, while other works will be an inspiration for the chef’s dishes and menu items. Cake is an artist, chef and event planner, as he will follow an art path in eating the art of cooking, seeking to present cooking in the form of a social experience. Through his art project titled “Tropical Touches”, he celebrates the cuisine and unique dining experiences of the tropics, while seeking to transform the restaurant into a shared space that sensitizes visitors through his approach taken to combine different elements, such as street food tropical, inside menu and artwork. .
This project, which will welcome the public on November 17, will bring visitors back to flavors, stories, historical facts, traditions and heritage, highlighting the essential essence of tropical culture, such as pineapple, cassava, coconut and cocoa, which are different ingredients which will be used in the preparation of the daily lunch and dinner dishes for the entire duration of the exhibition. .
As for the artist, Greta Alvaro, shares her photographic work entitled “In the Blink of an Eye”, which carries latent connotations about eating, and its being a collective experience accompanied by a ruthless character and full of violence, where a group of vultures appear that come from afar and devour the dishes and foods placed in an organized and flowery way on the table with extreme ferocity. Diversity dominates creative Greta’s artistic practices, from film and photography to installation works, as she relies on an inspirational storyline inspired by popular myths and traditions to address contemporary issues in her artistic approaches.
The artist, Hisham Barrada, tries in his photographic work “Presage” to unify the concept of instinct and knowledge, science and poetry, trying to explore scientific foundations that simulate with high precision the paths of nature and/or different climatic conditions, and linking all of this to food and food preparation processes, as well as raising questions about the transformation of matter and linking them to the food preparation processes themselves.
The artist Emeka Ogboh, on the other hand, monitors, through her works on display, ways of translating the history of nations and memories into their collective, private and public nature, and transforming them with latent connotations into sounds and delicacies. Visitors will be immersed in her works with their feelings, to feel the traces of sound and food in the soul.
