Le Festin d'Ève
Posted on April 25, 2012 by VINGT Editorial
Text: Philip Tonda.
Meet culinary chef Eve Tribouillet-Rozencweig and get to know her inventive creations. She’s a perfectionist, she’s fun, and she never does the same thing twice!
Lately she developed a culinary event following the opening of the exhibition “Josef Albers in America” at Centre Pompidou (which you can still see until the end of April), organized by The Josef and Anni Albers Foundation. For this occasion, Eve took her starting point in the creative process happening in an artist studio. The result was an interactive event exploring the way Josef Albers applied paint on paper by using direct colors, while very rarely mixing them. The guests of the event were invited to make their own culinary creations using bread and food as painting materials.
Eve is truly passionate about Josef Albers and his work: “One rarely has an opportunity to peek into a creative process as it goes through the artist’s mind, and that is exactly how I felt as I discovered Josef Albers’s paintings. Thus, I aim to make people go further into that experience by stimulating their own creativity”, Eve explains and adds: “When you experience some of the works chosen for the exhibition at Centre Pompidou you can almost see the artist’s inspiration and how his thoughts have taken shape into the finished paintings.”
You can see the video from the culinary event HERE.
What is, for you, the most exciting aspect of your work?
Among many high points, I greatly enjoy having the ”eureka” with a strong idea, knowing it will work ideally. Another exciting moment is when I see the pleasure/surprise/wonder on people’s face as they taste my food.
How often do you work in a Fine Art related context?
About once or twice a year, I work specifically on a fine-arts related project, but you have to understand there is a real continuity with other projects as well. I apply the same methods, only the context differs.
What does working in such an environment add to the experience and to the result?
I see myself as a chameleon that uses its environment to define itself. When I work on an art-related project, I have to integrate the artist’s world as much as possible. I read as much as possible on the subject and make it my own in order to translate it into my own medium.
What difference does it make being a woman in the traditionally male dominated culinary world?
I never suffered from being a woman in this business. When I came into the culinary world I was never placed in a competitive relationship that could lead to such issues. Though I have worked as an intern in many different restaurants, I always was the Chef’s guest, and other than that I’ve always been self-employed, that certainly explains it too. And of course I’m much too hard-headed to accept any bullying without fighting back!
How do you envision yourself developing in the future?
There are always new raw materials to taste and transform, new challenging ideas or constraints to explore. I’m particularly interested in the concept of Note to Note cooking currently developed by Hervé This, which will probably succeed to molecular cuisine in the future.
