WEEKLY

EDIBLE PIE ART
果撻的藝術

現今,食物除了可以被造成「色、香、味」俱全的佳餚,也可以是一種有效的藝術工具和媒介,化身成一系列驚豔、令人難以置信的藝術作品。加拿大美食藝術家Jessica Leigh Clark-Bojin結合自己的藝術天賦與對果撻的熱愛,把一個個自家製果撻裝飾得無比精緻,讓人捨不得把果撻切開。

置於餐桌中央那造型精緻的果撻,輕而易舉便奪去眾人目光,色彩之繽紛,造型之精細,與我們常見那些華麗精緻的蛋糕相比,毫不遜色。果撻予人印象一般較單調,平常款式較特別的果撻,均離不開於表面鋪上一層色彩鮮豔的鮮果,又有誰能想到,焗爐竟是發揮創意的小天地,果撻竟能成為讓人任意揮灑創意的畫布?結合熱情與創意,Jessica Leigh Clark-Bojin令美味的果撻搖身一變為一個個美輪美奐藝術品,在她手下誕生的果撻,於桌上均顯得無比搶眼。

身為前電影製作人,她獨具慧眼地把各種流行元素融合進了果撻中,電子遊戲、書藉、電影、音樂、電視劇等等,都是她的創作素材。她曾分享:「我並不是一個想像中那樣適合廚房的人,剛開始我做得一塌糊塗。」然而挫折並未令她萌生放棄念頭,本著不服輸的性格,及對創作的熱衷,她選擇了向更高難度挑戰,花了足足六個月來自學烹飪技巧,網路上看到精緻作品,造型與色彩技巧都是在無數次失敗的嘗試後總結而來的。而這些造型亮麗的果撻,味道也是極高水準的,內裡滿滿的果醬,一切開便爆發出來,使人食指大動。

突破果撻裝飾的傳統界限,這位美食藝術家成功為網上一眾甜品愛好者開啟一場視覺盛宴。
,除了平面創作,更有筆直烘烤而成的3D果撻,完美結合藝術與美食。「果撻的製作是平衡於科學、藝術、直覺、經驗之間的。在進行什麼嘗試之前,請先盡可能多學習,然後經歷失敗,因為每次失敗都能聯繫到新發現的事情。」對熱衷於甜品製作的人來說,創作不僅是一種過程,更是思維與靈感的碰撞。

自學成材是近代年輕藝術家的特點,為一有趣現象。於現今社會中,憑著自己對新事物的探索與理解,以及不斷的失敗與嘗試,遠遠勝過從書本或課堂上學到的知識,如此才可從社會所定下的規範中解脫,不被所學知識限制,揮發出最寶貴的創意。

撰文:許佩琳
美術:王曉澄

Eating is a delight for our senses, and it can also be visual feast to spice up our world nowadays. Canadian experimental baker Jessica Leigh Clark-Bojin combines her skills and passions to liven up the pastry world with her intricate masterpieces. The delicious pop-culture inspired pies are too nice to eat, and that would surely be a sin to cut.

Look at the generous and steaming pie placed in the center of the dining table, it is definitely a thing of great beauty. Comparing to those beautifully and carefully decorated cakes, the pies are not inferior in any aspects. Combining her skills and passions in a surprising satisfying way, the talented baker have created all these awesome pies that glow in the dark. She uses her works to tell the world that pies can head-to-head against the poshest wedding cakes and fancy-pants desserts on the most discerning buffet tables of the world.

Drawing on her training as sculptor and filmmaker, she creates pies that are uniquely artistic. Her pies are mostly inspired by pop culture and her favorite TV shows, video games and comic strips. ‘I was not a kitchen person by any stretch of the imagination. I’ve literally burnt Ichiben.’ A few years ago, she didn’t know how to bake at all. She didn’t give up though, and dedicated 6 months to develop her baking skills. All the fancy photos of the pies we see on social media are clearly made with patience and perseverance, and each incredible pie crust design is made with a lot of love and attention.

Not only does she draw pop culture characters on the surfaces, she also molds and bakes 3D pies that called ‘piescrapers’, bringing the baked goods into sculpture-like pies. ‘It involves scientific experimentation, graphic design, intuition and experiment. Just experiment with all the different things you can do with it. Once you have a sense of what the medium is capable of, you can begin to apply your specific ideas and you’ll have a better chance of getting it to do the things you want to do.’ To those who are passionate about baking, working with dessert is not only a process, but also a very good approach to create happiness from inspiration.

In nowadays’ society, trying and exploring new things by ourselves is sometimes better than just sitting in the classroom and learning from textbooks. Stand up, leave the social media behind, go out and have a walk, live our own lives through our own lens, then we may discover some unexpected things that spice up our lives.

Text: Natalie
Art: Agnes Wong

ISSUE #252

EDIBLE PIE ART

 

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