Reported by: Kelly MartinEver wonder how certain foods look as good as they taste? 'The Art of Food' exhibition -- a feast for the eyes and the palate -- will provide you with answers.
The exhibition’s opening night is March 6, from 6-9 p.m. at The Carnegie, and runs through March 20. 'The Art of Food' will feature various top chefs, culinary experts and artists demonstrating the way in which food comprises an art form. People will have the opportunity to view artwork made from food while also sampling some of it.
One of the visual artists, Randel Plowman, will be using food in his collages for the first time. Plowman makes collages by hand, using paper and glue to design pieces. After scanning the images on a computer, he then prints them on paper. While he enjoys compiling artwork involving nature and birds, he is looking forward to incorporating food into his pieces.
"I have wanted to do something else with collages, so I just think it is interesting that I am starting something else," Plowman said. "Food is sort of like making art if you are like an artist—you both create something."
Even though he is known as a visual artist in Northern Kentucky, Plowman enjoys cooking tremendously.
"If I hadn’t chosen to be an artist, I would have been a chef," he said.
Another artist displaying works at The Carnegie, Glenda Suttman, also shares the same love for food having been inspired by her mother’s baking techniques.
"She would make elaborate wedding cakes and use flowers made out of icing, mirrors, fountains, and other pieces to put on it," Suttman said.
Now a clay artist, she has carried her mother’s influence throughout her life. Many handbuilding techniques she uses are similar to baking, such as rolling out clay with a rolling pin. Also, clay building requires using different textures similar to decorating food. Suttman uses practical devices, such as a door knob, to create flower-like figures from pressing them into clay.
Aside from the various artists at the exhibition, many different chefs and culinary experts will provide showcases and samplings of their food. Richard Prince, the head chef at Bonbonerie Bakery, will provide demonstrations on how to make marzipan food.
Marzipan, a ground almond and sugar paste, is used for many different things in the kitchen including icing cakes, decorating pastries and sculpting figurines. Prince’s main goal is to show people the quick and easy process of making marzipan to sculpt it into various animals and holiday-oriented figures.
"It is so expressive and exciting that you take one ounce of a ball and turn it into ladybug or a bengal tiger head," Prince said. "Many people don’t realize just how easy and quick it is to create something so tasty."
Along with marzipan demonstrations, Prince and the Bonbonerie Bakery will provide cookies at the exhibition for people to decorate and eat.
While each of these artists bring something different to the table, all are looking forward to experiencing this unique event combining artists with chefs.
"It’s a cool way to see food expressed in multiple art forms," Suttman said. "Plus, you can’t pass up food!"
Tickets are on sale for $25 per person and $15 for Carnegie members on a limited basis. To purchase yours,
click here, or call (859) 957-1940 for more information.
