The artist’s composition portrays the Executive Chef and sommelier as
they convene to select the perfect wine pairing for each delightful
course on the menu. Descending down the spiral staircase, they retreat
to the restaurant’s wine cellar, replete with a fine vintage collection
that is the result of years of acquiring the finest wines from regions
around the world. The subtle position of their respective glasses
illustrates the process in which they evaluate a certain vintage. The
chef inhales the aroma, as the sommelier swirls his glass to examine the
wine’s body and texture. They intentionally avoid eye contact as to not
influence one another’s opinion. Inciting the senses, the many nuances
of color, flavor, weight and bouquet are taken into consideration as
they use their expertise to collaborate on the most select, epicurean
experience.
It has been said that “a few bottles of wine
are as standard as salt and pepper in the kitchen of a haute cuisine
chef”. Contemporary painter Christopher M. pays tribute to this notion
in an image appropriately entitled, “Cuisine avec le vin” (translation:
Cooking with wine).
In the culinary world, wine and food matching is a nuanced art. Like any
art, education and experience are vital for superb results. Great chefs
are required to understand how the flavors of various wines marry that
of other flavors in a particular dish. These pairings can often bring
exciting new dimensions to a meal.
Christopher M.’s “Cuisine avec le vin” is a stunning, vertical painting
that superbly pairs art and cooking. The chef stands with elegant ease
as he prepares the dish du jour. Potent cabernet red and plum tones
dominate the canvas. Color, texture and form unite to create this
delicious work of art, just as the flavors, aromas and textures coalesce
to create the meal at hand. A bottle of red wine stands nonchalantly in
the foreground. Likened to the art of fine cooking, the artist makes its
presence known but does not allow it to overpower the composition.
Young contemporary artist Christopher M. is
known as “The Painter of Chefs” continues his artistic legacy with
delicious fervor as he paints a tribute to the culinary arts. Seeking to
capture the intensity, dedication, creativity that is executed daily
behind the scenes in a fine food kitchen, Christopher M.’s images
resonate deeply with the chefs that work hard to master their craft.
Fluid with motion, each composition expounds upon the parallels of fine
art, the culinary arts and the ultimate desire to please the patron. The
artist has a deep appreciation for the hard work and creativity that
like fine art, the culinary arts embrace. Christopher M. celebrates that
which we seek to enjoy; fine art, fine wine and fine food and like a
Master Chef striving to create the ultimate culinary experience.
“French Bistro” captures the last one to
leave the bistro as the Chef makes his final rounds. Savoring the
sweet success of the evening’s cuisine, the chef exits with a proud
sense of a job well done. Congratulations to Christopher M. and
compliments to the chef. Cheers!
Capturing the heat of the kitchen,
Christopher M. applies his brushstrokes to the canvas in warm saffron
yellows and cayenne red to imply the delicious aroma of the cuisine du
jour. The contrasting hues of crisp white and blue adorn the chef’s
toque Blanche, (French for “white hat”). The Chef de Cusine and the Sous
chef, work together composing the next hot culinary creation!
A plate of food is like a painting, and the
rim of the plate is the frame. Like an artist striving for a pleasing
composition, the master chef strives to create a beautiful presentation
that is both pleasing and memorable. Christopher M. has created this
stunning work that superbly reflects this ideal. A chef stands with
elegant ease as he presents the bananas foster, setting the dish a flame
for a few dazzling moments. Color, texture and form unite to create
these delicious paintings, just as the flavors, aromas and textures
coalesce to create an experience that is delicious.
Proving that the culinary artistry of
Christopher M. can satisfy the most discriminating taste, the
artist’s latest image titled “Savor the Moment” was selected as the
official poster image for the Las Vegas Art Expo 2008. As
Christopher pursues his celebration of the culinary arts, “Savor the
Moment” captures a refreshing pause after a job well done. The chef
is consumed by the exquisite bouquet of a glass of perfectly
chilled, fine wine. It is obvious that his discerning palate has
been satisfied by his look of quiet contentment. Cool and crisp,
Christopher’s masterful use of color sets the tone.
In his most
recent work titled, “Chefs dans L’Harmonie”
(translation: Chefs in Harmony), the artist
chooses a different perspective, a different
color pallet and displays his artistic
dexterity as he captures these culinary
masters in the moment of genius.
In keeping
with his Culinary Collection of works,
Christopher M. renders a clean, modern
behind-the-scenes glimpse at the art of
cooking. Each chef has a valued place in the
kitchen’s hierarchy as dictated by the
classical French cooking Brigade system
(Brigade de cuisine). In turn, each chef has
a particular rank and specialty.
“Mis en place”
(translation: “put in place”, or “everything
in place”) is a striking vertical
composition portraying the crucial
preparation phase required in the production
of fine culinary creations. “Mis en place”
is a French phrase revered by the Culinary
Institute of America and is paramount to the
honored brigade system of cooking.
Bursting with
delicious color, an assembly line of the
finest ingredients lay in the foreground.
Visually stimulating our senses, the artist
paints a fervent scene replete with sensual
pleasure. Texture, color, taste and smell
seem to burst from the canvas.
“Les
Trois Chefs” is a masterpiece that reminds us that two heads are better
than one, and in this case, “Three Chefs” are just right!
Capturing the heat of the kitchen, Christopher M. applies his
brushstrokes to the canvas in warm saffron yellows and cayenne red to
imply the delicious aroma of the cuisine du jour. The contrasting hues
of crisp white and blue adorn the chef’s toque Blanche, (French for
“white hat”). Like the three tenors, he paints the mastery of the chefs
as they work together composing a compilation like that of a symphony
