What Can be Considered Art?
Let’s explore that question… culinary practice is usually not the first thing that comes to mind when thinking about art. At the National Congress on Culture, Opening Cocktail, I went out and asked culinary experts about food creation as an art form.
Top Chef, Nelvin Reyes believes that in order to gain someone’s attention in the industry, an artist must use their culinary expertise to keep the guests or audiences entertained, whether it’s the way the dish is presented or the details which are added afterwards. The arts, heritage, diversity and spirit in the community, is told through these different characteristics that make up the cultural and artistic person.
Other culinary experts believe that the only thing which gets them ahead of the game is word of mouth. Sous Chef at North 53, Josh Dissanayake says, “it’s more important to do what you want to do than to know how to do something”. Josh took me through the steps to create the Duck Rilette with Salt Cured Foie Gras & Sweet N’Sour Jelly. With immaculate attention to detail, he provided evidence to backup the claim that culinary practice is indeed an art form.
Josh says that “anyone can cook if you learn how to, but to be an expert you have to cook beyond toast and eggs.” He embraces the culinary arts as a positive challenge and encourages taking the “least easiest thing to cook and make it into something likeable.” The challenge is what motivates him.
Culinary kitchens don’t often allow guests to view the actual kitchen. But at Josh’s restaurant, he lets guests tour the kitchen to see how food is prepared. People enjoy knowing where their food comes from, and it’s important for the community to see the hard work that goes into the art of food. It’s not just simply “stuffing your face,” says Josh.
When asked about his strategies for progressing in the culinary field, Josh emphasized that work is part of his identity, and his personality is brought out in the food.