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80-born artist Xie Fan,
used to live in Beijing for ten years,
was an assistant to span_span7 span_span5 during the day span_span7 night painting,
mechanization of life
once made him feel anxious, confused ......
2014, 30 years old Xie Fan in his early days
chose to go back to his hometown of Sichuan,
, while painting, eat all kinds of food in his hometown.
Slowly, he realized that his real interest is not in eating.
is particularly interested in the utensils for serving dishes.
So he taught pottery, dishes
made not only look good,
has the special ability to bring out the beauty of Chinese food,
Even inspired chefs,
developed new dishes.
Yu Bo, Wang Yong, Lin Minyi, Chen Bo,
All the big names in the gourmet world want his plates.
5 span 5 span _span now, Xie Fan has bought a set of 60 meters span_span near Chengdu span5 span0 span_span 7
He will be in a dilapidated house
Invite friends from the food world to cook together, _5span7span Taste.
Xie Fan said: "The utensil is a medium,
needs to activate another person’s creativity; _span7 5span . "
author Chen rice paddy Zebian Deng Kailei
I thank sail, Jiangyou al., 2005 from Sichuan After graduating from the Academy of Fine Arts, I went to Beijing to develop.
worked as an assistant in the artist’s studio,It takes 7 years to work. Every day I drove my car to work during the day, and returned to my own world at night to paint what I wanted to paint. Although he works regularly, he does not have the identity of an artist.
At that time, the Chinese contemporary art market was booming. Many of my classmates had signed up for galleries. Some of them were even famous, but I was still unknown, and everyone didn't know what I was painting.
Once I came back to Chuanmei, and even my professional teacher asked me: "Xie Fan, have you been an assistant like this for your entire life?"
img8 pp0 span
5span 2011 In 1988, I decided to gradually become an artist independently. Accustomed to the original state of commuting to and from get off work every day, I feel as if I am unemployed and very anxious.I have been in Beijing for more than ten years, and I am in my early 30s. I hesitated for a long time, but I still want to return to my hometown of Sichuan.
The utensils behind the food are very , the soul behind Chinese food, is the soul behind Chinese food _span2span5 _span5 of". I used to have a studio in the old district in the city center,Downstairs are all kinds of skewers. Every time friends from other places come to my house to play, they will feel that I live on a food street.
Local friends also think that the restaurant I picked is good, so I gradually become their "gourmet".
In fact, the interest in food is probably the result of subtle changes since childhood. My mother and her family do catering, and they have a large kitchen where they can cook medicated meals for diners. In my memory, when I was a child, when the New Year came, my family would sit and eat together, just like the scene in the movie " ".
I even wanted to re-make medicated food. It is the most advanced Chinese food in my mind. There are many kung fu dishes, which can reflect the high quality and exquisiteness of Chinese food.
Gradually, I found that my real interest is not in cooking, but I feel that good utensils can stimulate my dishes. Human creativity helps chefs develop new dishes.
I started to learn ceramic knowledge by myself, and immediately went to study material science . After many experiments, I finally established my own standard system to make the materials controllable.
The process of making ceramics,It is very close to my previous art experience. It is like copperplate engraving and the darkroom stage of traditional photography. There are processes that cannot be directly interfered by human beings. What they need is human experience with materials.
For example, a green plate, what kind of natural materials, combination of recipes, and ratios, can be used to produce the green that you want. It is challenging and interesting.
The combination of food and utensils actually has a color logic in it, and there is also a superimposed relationship between dishes and dishes.
First of all, we must judge the state of the dishes-whether it is dry, wet, with soup or half with soup; some need to be kept warm and open, and some need to be carried in. After understanding these contents, choose the matching utensils and colors. Finally, it is necessary to decide whether or not white space is needed for the display, and the size of the white space.
For example, sweet and sour pork ribs, I will expose a part of it under the bone, and then wrap it with a rope. The rope makes this dish more like a device, which is held by hand. Sometimes there will be a different feel.
The sugar juice of the ribs is brighter, more translucent, like jelly, a creamy white utensil will be chosen to reflect its redness.
2016,I was invited by Nanjing Sifang Art Museum to make a vegetarian meal in a nearby temple. I first visited the temple for a week and mastered the "dining schedule" presided over by the abbot. Then I invited the students from the Department of Architecture to join me to make a dinner plate with hot pot paper.
Nearly 200 people attended the dinner. Through the behavior of buying fast food in the temple, to explore the relationship between the crowd and belief, form and order. When food is placed on such a special "plate", not only the meaning of the food is changed, even the action of "eating" and the relationship between people and the temple space have become more complicated. This meal actually left many friends who attended at that time for three years.
"I am a Sichuanese master who has waited for so many years." _strong2span 5 Fuxia. Fuxia Dunlop is a well-known food writer in the United Kingdom. She came to China in the early 1990s to study Chinese food and went to school at Sichuan University .
After meeting Fuxia, she introduced me to Yu Bo the first time. Yu Bo is a very influential Sichuan cuisine master, and many celebrity chefs abroad pay close attention to him.
At that time he invited me to his house for dinner,Originally, I had the impression of him as a very traditional Chinese chef. After I went to his house, I found out that he is a very popular cook. The house is very well-kept and simple.
After that we started to talk about food. I found that he was always looking for utensils suitable for Chinese food, and even went to Japan to receive a batch of potters made things, but he always believed that Chinese cuisine should have a Chinese soul, only The utensils made by the Chinese themselves are the best match for Chinese cuisine, which coincides with my idea.
But in China, the only utensils we can find are the blue and white porcelain of Jingdezhen. They are also beautiful in themselves, but they can't bring out the beauty of food. For example, if you put a piece of braised pork on a blue and white porcelain plate, the sauce will not match the color of blue and white porcelain.
After the meal was over, I reorganized a set of utensil list based on my understanding of Yu Bo and took photos to show him.
Unexpectedly, he would come to my studio the next day and was very excited and satisfied after seeing the real thing. Her wife said to me: "Yu Bo has been waiting for such a person to appear for so many years."
has continued to cooperate with Yu Bo one after another. There are 11 chefs. Like Hangzhou celebrity chef Wang Yong,In addition, there are many young chefs, such as Chen Bo, who was born in a dining family, who once worked at Copenhagen famous restaurant Noma Toto and so on.
With these chefs, not only eat together, but also play together, so that we can fully understand this person and make utensils suitable for his dishes. The vessel is a medium that stimulates the creativity of another person.
Slowly, I found that the chefs had changed their dishes before and after working with me. In China, most chefs believe that cooking a dish with their own ingredients and cooking methods, the taste represents his style.
But in fact, the Chinese say "color, fragrance," color is in front of fragrance and taste. The same ingredients and cooking techniques require a special element that others can see. Know that this is what you cooked.
bought the old house in Chengdu,
ask the chef to the kitchen to make dinner break
from After Beijing came back,I paint in the studio most of the time. The studio is located in a new district south of Chengdu. With a large space of more than 200 square meters, I divided one part into a studio, and the other part is being remodeled. I plan to move the pottery studio from Jiangyou's hometown to Chengdu, so that I can paint and do some ceramic creations at the same time.
There are a few paintings on the wall, which are painted by me in the past few years in Sichuan, and friends who come to visit me can feel the state of my life through these paintings.
In Chengdu, you can see a plant with large and low leaves everywhere, called 滴水观音 . They do not grow savagely, but they are everywhere. They are easy to be forgotten and ignored. I like to draw some things that people don't pay much attention to in daily life.
Now, I have about three or four days a week to stay here to work, and the rest of the rest time will be in the old house in the living area of Emei Studio.
The old house was bought during the epidemic last year. I want to truly integrate into Chengdu here. On the first floor, there is a very comfortable small yard with a lot of utensils piled in the house. I will invite some chef's friends over to cook a big meal in the tattered kitchen.
recently created a new gourmet space, cooperating with a few regular chef friends,Study food and dishes, and take them to the vegetable market and eat some very authentic Chengdu snacks and restaurants.
I have two children, my sister is 9 years old and my brother is 6 years old. When we are together, I play with them purely. For the education of children, I actually don't have too many standards.
But I will observe which direction their personality is suitable for. Like my sister, it is more suitable for creative industries, because she will not feel unhappy because of outsiders' evaluation of her. The younger brother is more suitable for social work, a doctor or a lawyer.
In Beijing, you can only see artists. After returning to Sichuan, you can see more different people and open up another side of the world.
I think art is not just painting, cooking food is actually making art. Utensils are a medium that needs to activate the creativity of another person. What I do is how to reflect the ingredients more attractively.
This article is "one piece" original. It is not allowed to be modified or misappropriated to any platform without permission, otherwise legal responsibility will be pursued.
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