Manuel Vermeire – Wood Engraving

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Wood Engraving by Manuel Vermeire, who has a studio in Prague.

Manuel Vermeire has always been drawn to Italian landscapes and Flemish clouds – probably because of his roots in Italy and Belgium. And interestingly, he draws inspiration from artistic traditions in these two regions that have a rich legacy in art.

His trail of work experience is like a travelogue – having lived and worked in Italy, Ireland, Belgium, Austria, England, Slovakia and Russia. More recently he has based his studio in Prague in the Czech Republic.

Manuel tried his hand at different printmaking techniques, until he began to focus on Burin Engraving – at first on copper, then on wood. He studied printmaking at the international School of Graphic Arts ‘Il Bisonte’, Florence, Italy.

I had a freewheeling discussion with Manuel, about his work, his interests, his public showings and the direction his passion is moving towards. Here are some brief takeaways from that interview.

Did you start with painting first, before you focused on Wood Engraving? How did you make an entry in this field? I don’t think my work horizon ever included painting – wasn’t among my core interests. My primary focus was on working on and improving my drawing skills.

I started to make woodcuts and linocuts at the age of 15. Even in those early days, I did see myself developing as a printmaker and eventually honing and perfecting my working technique. When I was around 21, I chanced upon end grain wood as a base engraving option – and I realized that it was easily the most pliable and workable surface for my craft.

My debut in this field was very spontaneous and natural. And to make a beginning, I began sending my works to wood engraving competitions and graphic art exhibitions. From the very beginning, my prints have often been selected and sometimes rewarded with recognition and prizes.

This interview was originally published on Linkedin
You can read the rest of the interview at this link >

Manuel Vermeire – on the art of Wood Engraving

Sukumaran Menon – Art Perspective Photography

B Based in Bangalore, Sukumaran is a seasoned travel enthusiast and a hobby-photographer. He started off using a point & shoot camera and moved up the value chain to professional gear. As his work involves travel – both within and outside the country, he manages to find the time to give his passion for photography newer and more exciting frames of reference.

Sukumaran refers to the black & white medium as a distinctly unique form of expression, and often takes this visual route in his explorations of period architecture, and the great outdoors. He is particularly fascinated with “trees” as a subject, and how he can capture nature’s works of art from a whole new viewpoint.

What does travel mean to you? Vacations? Seeing new places? Discovering the world? Could mean all of this, but let’s have your version of it?
Travel is about the path you will take that will ultimately define your journey – whether it’s going somewhere that is only two-hours away, or a destination halfway across the world. Travel is also about trying something new – especially if you can manage to escape from the predictable routines of everyday life. Traveling therefore gives you something different to experience, and can be like a breath of fresh air.

To me, travel also means spending the day in a new city and exploring all of its history, its museums and parks. It brings in the magic of spontaneous adventure and participation in activities that you normally would not have the time for.

Does work enable travel? Do you add on a travel segment when you travel within the country, or on visits abroad?
As an engineering consultant my work entails a fair bit of travel – both within the country and outside. On work, my travel schedule is invariably packed to the gills – not allowing time for any kind of detour. The only other option would be a planned photography excursion to a place I always wanted to visit – one example here is my week long trip to Kenya, to capture the annual migration of animals in the Maasai Mara.

Having said that, work related travel sometimes presented opportunities to explore cities and places of interest that I had only heard of before – this was indeed a big blessing. I am thankful that I have got to see some amazing places both in India and overseas. Being able to take pictures “in transit” is the proverbial icing on the cake!

This interview was done for the All India Resort Development Association
You can read the rest of the interview on the AIRDA website>
Sukumaran Menon – on Art perspective photography

Riya Patel – foodie, blogger & aspiring chef

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Riya Patel is the tiny, shy girl behind Yummy-Inside-My-Tummy – a blog for food enthusiasts, from Mumbai to Mantua. She was nominated for the category of Best Debut Blog and Best Restaurant Review Blog at the 2015 Indian Food Blogger Awards. At 20, she’s among the youngest food bloggers in town.

Riya likes cooking, baking and dining out – not entirely in that order. She is a huge fan of Italian cuisine – loves her pastas and pizzas more than anything else in the world. She calls herself the ultimate Dessert Queen because of her weakness for anything soft and sugary.

Currently a third-year Mass Media student at Sophia College for Women, Riya says that life in Mumbai has been a truly amazing journey, but Bangalore will always be home for her.

Q – You’re so passionate about food and food writing – did you have any other career in mind?
It now seems strange that not too long ago, I visualized doors opening for me at a lawyer’s office – I had seriously considered life in a black tux. But I guess my love for writing and describing food overtook my interest in the legal profession. And when the time came for the big move, I headed straight to Sophia’s in Mumbai for a degree in mass media. This was my calling – to take it to the next level and express my love for writing, and eventually writing about food.

Q – This is interesting – where do you draw your inspiration from?
I do not come from a family that has a food or hospitality background but both my mother and grandmother are great cooks. So from the age of 8, I’ve been immersed in pots, pans and the sweet aromas of cooking. I remember the first thing I tried out from this kids’ cookbook was “fish cakes” – a project completed with help from my dad’s mother. Later on, she helped me bake cupcakes and brownies for my school bake sale – she has so much patience with me. And always being around her and seeing how much she enjoys cooking has been very, very inspiring.

My mother on the other hand is a natural cook and believes in quick and easy recipes. I am invariably her official ‘taster’ giving her my little comments and feedback. She is a real superwoman and works late in the kitchen – till the last dish is washed, dried and put away. I don’t know where she finds all that energy, but can always make cooking to be fun and relaxing. (And that’s a useful thing to remember when you’re writing notes to yourself.)

Q – Do you have any famous chefs in your follow list? What do you admire in them?
My follow list is awe-inspiring and includes names such as Heston Blumenthal, Jamie Oliver, Marco Pierre White and Nigella Lawson. These are masters of the craft and names that truly are up there. My idea of ending a hard day’s work is relaxing on my couch and watching their shows – and what they can do is like poetry in motion. Even though I’m still early in the curve, I guess I can chart my own path and destination – because I hope to explore the far corners of the world – in search of authentic cuisines that made way for modern interpretations.

Q – Doing a food review and getting your hands greasy are on opposite sides of the table – where would you rather be?
Doing food reviews at restaurants is one aspect of the kind of work I currently do, in addition to giving kitchen crews some very useful feedback – on aspects like taste, discernable flavors and how food can be served in an interesting way. I also like sampling food experiments at the kitchens of friends in my foodie circle who are serious about cooking. All of this can be tedious but it keeps me on my toes and helps me track the latest trends.

At the end of the day, I love being in my own kitchen – this personal space is my biggest stress buster and has a calming effect on me. I feel like a whole new person in my kitchen and love getting my hands messy trying out new cooking styles. I also love being creative and experimental with flavors, and can come up with the most randomly creative dishes you could think of – my Fusilli-in-Curry is nice I must say, with generous toppings of potato crisps, herbs and cheese.

Q –Did you ever think of food styling as a professional interest?
Today’s career seeker in food styling has two avenues – food styling for photography, and food styling that ends up on your plate at a restaurant. It’s all about looking good. But I think I might explore the path of styling food that looks good on your plate. You’re working with real ingredients and not cosmetic sprays – you’re also working at making something truly appetizing.

I am a perfectionist and for me, everything has to look good and taste great. That’s why food styling is a natural extension of my love for cooking – I also have an eye for detail and sprucing up. If the right doors open for me in food styling I wouldn’t mind taking it up as a career – it’s hard work, but there’s a creative element out here.

Q – You’re aspiring to become a chef, food writer and critic? Where do you go from here?
I graduate in a few months, and working for a year or two will be nice. I might also want to do my masters in journalism, along with a few certified culinary courses. I would have never imagined following this path before I came to Mumbai. This city has taught me a lot and given me wings. I now know what it means to be independent and forward-looking – with a focus on what’s on your plate.

The one thing that never stops me from doing what I want to do in life is my heart and soul. So don’t be surprised when I send you an invite to the opening of my own little bistro – that’s another dream in the making.

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Riya’s Chorizo Noodles – A fusion of flavors with hakka noodles, smoked pork,red pepper and paprika – usually served with an authentic Mangalore curry and coconut milk.

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Riya’s blog & social media links
http://www.yummyinsidemytummy.wordpress.com
http://www.facebook.com/yummyinsidemytummy
http://www.twitter.com/msyumtum
http://www.instagram.com/msyumtum
http://www.zomato.com/riyapatel
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https://www.facebook.com/bigontalent