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The names of the 20 emerging designers selected by Vogue Italia to pair up with the S.Pellegrino Young Chef 2015 finalists have finally been announced.
Each designer will reinterpret the work of their team-mate through a fashion creation inspired by the chef’s dish, in an unprecedented fusion of fine food and style.
Here is the interview with UK-Ireland region finalists: chef Mark Moriarty and fashion designer Kirsty Ward.
|What inspires the aesthetics of your creations?||What inspires the aesthetics of your creations?|
I believe food should always look natural as opposed to synthetic. I try to find inspiration in the terrain of Ireland and reflect that in how my food looks.
I'm often inspired by layering techniques, creating interesting shapes within a garment with bias binding and the idea of merging jewellery with garments.
|How do colours and textures influence your creations?||How do colours and textures influence your creations?|
It all comes back to the saying: ‘You eat with your eyes.’ I try to incorporate bright, natural colours in my food - spinach green and carrot yellows in the springtime, moving into whites and brown to reflect autumn. Texture plays a big role in how food feels in the mouth and is always a key element in a dish.
I like playing with the idea of contradiction and this is important with the texture and colour. I love an unexpected flash of colour on a detail that no one is expecting.
|How would you describe your creative style?||How would you describe your creative style?|
I believe it’s very rare to have a unique creative style, as we are heavily influenced by our mentors at this stage of our careers. I try to ask what hasn’t been done before. So I’d describe my style as a modern twist on classic Irish themes. Always attempting to innovate instead of replicate.
||It's bold, fun and embellished!|
|Is there any influence of your country's traditions, culture or materials in your creative work?||Is there any influence of your country's traditions, culture or materials in your creative work?|
|Yes. My signature dish reflects the theatrical culture and food traditions of Ireland. I use a smoking cast-iron tea pot and old-school copper sauce pan as a nod to Ireland’s love of tea. I also use a cup which my granny received as a wedding present in 1956, so family values are also acknowledged.||All of my garments and jewellery are all made in the UK and a lot of the fabric I use is made in the UK also, especially the wools.|
|What food would you happily die eating?||What food would you happily die eating?|
Skinny chips and garlic dip.
I'm a big fan of olives and Prosecco.
|The first top fashion designer that comes to mind?||The first top chef that comes to your mind?|
I’m well known among family and friends for having questionable fashion sense. But I bought a Michael Kors handbag on holiday so i’ll go with him.
||Jason Atherton. We went to Pollen street social for my 30th birthday and it was the most amazing meal that I've ever eaten.|
|If your cuisine was something to wear, what would it be?||If your creations were a dish, what would it be?|
|Underwear, because its stripped back.||Something that played with the idea of texture, flavour layering and contradiction.|
|What ingredient would you never eat, and why?||What item of fashion would you never wear, and why?|
Insects of any kind, fried or alive. Who wants to eat insects?
||Never say never - although Ugg boots are awful (it's not really a fashion item though is it?)|
|What’s the first thing you’ll do upon arriving in Milan next June?||What’s the first thing you’ll do upon arriving in Milan next June?|
Find a good place for pizza.
||Enjoy the sunshine, drink Prosecco, have aperitivo and eat gelato.|
|What do you expect from this challenge?||What do you expect from this challenge?|
|I’m looking forward to this challenge. I expect it to be a unique and challenging experience, but one which I intend to enjoy. It will probably be the first and last time I’ll see myself in a world final.||I expect to be inspired by a totally different art form. I'm looking forward to the collaboration.|
Kirsty Ward's interview was conducted by Vogue.it