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Showing posts with label Toulouse-Lautrec. Show all posts
Showing posts with label Toulouse-Lautrec. Show all posts
Sunday, October 11, 2009
Along with not bringing any Boots to Paris I got a haircut before I arrived..
Big mistake! Everywhere I turn I see ponytails...
And top knots...
Straight out of a Toulouse-Lautrec painting...
Like here at the Marie Bishara - Spring 2010 fashion show...
If only I'd left a few scraggly hairs to pull up into tiny ponytail...sob...sob
A few more washer woman top knots...
My Parisienne friend, Anne pooh, poohed my insights. She does this updo everynight when she gets home after work and that it's nothing new...
But to my extra-terrestrial eyes it looks like a tendance.
If you live in a place you don't notice what's right in front of your nez. What do you think?
Here's a top knot nuzzle...
And a ponytail hug...
Even the guys are wearing it!
His and her updos at the show - does this not say tendance/trend?
This guy is badly in need of a ponytail...non?
There are plenty of edible top knots in Paris like this foie gras number at Dalloyau...
Or the choux pastries Bouchee a la Reine at Patisserie Stohrer.
Laduree's rose "topknot" religieuse. Have you tried it?
Laduree has a new book out, simply called "Sucre"/sugar - 391 pages of classic recipes and secrets by Philippe Andrieu and Sophie Tramier.BONJOUR PARIS TOP KNOTS!
Tuesday, July 3, 2007
A bit more Paris Breakfasts ancient history, since you loved the Bocuse story...I got involved with The James Beard House because I fell in love with fancy plating while at a French spa, Les Pres D'Eugenie les Bains...I took a tour visiting New York's top restaurant kitchens when I returned.The leader suggested I volunteer at the Beard House so I could learn to plate on the spot.
This chef is 'plating' = creating beautiful plates for the diners and he's making sure every plate is perfect and delectable.That's how I joined the Beard parsley chopping brigade...
The chefs perform in the kitchen like theater. They dance around like Baryshnikov, working in unison and I loved sketching them. But plating is HARD WORK, and first chance I got, I switched to shooting the chefs. 
Watching the chefs move around is like being at a life drawing class... I was dying to draw them! As soon as I got home I'd start sketching and next day I'd shoot off my sketches via fax into the chef's kitchens.
I became the Toulouse Lautrec of the kitchen. I met every chef in chefdom and I got to draw them too!
But painting those chefs caused me such weltschmerz /world-pain. Finally a week before the portrait show opened I figured it out. Painted multi-drawings on a toned ground a bit like old master drawings.
I loved painting chefs from the back especially...so much character revealed from the back.
I almost forgot! Part of the hard work of photographing the chefs dancing in the kitchen, was shooting these gorgeous plates. AND eating them. The top dish is a roasted peach filled with berries and ice cream. The bottom dish looks like fish + chips, but is really Rattlesnake + chips. All part of the job of shooting the chefs. More on my brilliant careers to come...
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