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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 Japan region finalists: chef Ryoma Shida and fashion designer Yasutoshi Ezumi.
|What inspires the aesthetics of your creations?||What inspires the aesthetics of your creations?|
|I’m inspired by the things I see in landscapes in everyday life, the smell of the atmosphere and emotions which change every season. I’m also inspired by museums, the exhibitions and the space itself; precisely Musée d’Orangerie and its Monet art. I like his use of pale colours, and soft, gentle moods.||
Logic is my inspiration. Creation idea comes from researching logic in the life, phenomenon, society, culture and environment. The concept of brand is to have a full understanding of the chosen notion of ideas and logic, and to combine elements from these ideas in order to reconstruct and create something completely new. Creation, as it should be.
|How do colours and textures influence your creations?||How do colours and textures influence your creations?|
|Flavour, when tasted by the tongue alone, is very dull. However, when tasted with five senses - with colours and textures in action - it gives depth and complexity.||
Colours and textures are two of the most important elements for creation. Colour influence my mood, textures influence my feeling.
|How would you describe your creative style?||How would you describe your creative style?|
I pay respect to French culture and history, yet without being conservative. I would describe my style as aggressive - aggressively seeking good taste.
||Contemporary design. My style is mixed with strong Japanese background and Europe art and fashion education.|
|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?|
The Zen spirit inherited from ancient times, Japanese architecture, food cultures that have been nurtured as a result of an Island country.
||Zen, a word from Buddhism. My house is in a temple and I had buddhist background.|
|What food would you happily die eating?||What food would you happily die eating?|
|The first top fashion designer that comes to mind?||The first top chef that comes to your mind?|
Yves Saint-Laurent. Yohji Yamamoto. Raf Simons. Karl Lagerfeld. John Galliano. Christian Lacroix. Jean-Paul Gaultier. Marc Jacobs. Alexander Wang. Kenzo.
Nobuya Niimori, executive chef of Sushi B Milano.
|If your cuisine was something to wear, what would it be?||If your creations were a dish, what would it be?|
The stoles that women wear in spring: silky, airy, with gentle colours.
|What ingredient would you never eat, and why?||What item of fashion would you never wear, and why?|
There is no ingredient in particular, but foods that use too much MSG (monosodium glutamate), and rotten foods.
||Colorful clothing, because I always wear black.|
|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?|
I’d like to feel the long-cultivated culture of Milan. More precisely, I’d like to enjoy local foods and wines from the region.
||Eating good food.|
|What do you expect from this challenge?||What do you expect from this challenge?|
|What’s very exciting is to be able to meet chefs of my own age from around the world, and to see where I stand among them, at a global level. I also wish that this competition continues, and that I can help other people to come to the global stage.||It's a completely new challenge for me. Fashion is related with sight and touch but this is about smell and taste, all five senses are involved.|
Yasutoshi Ezumi's interview was conducted by Vogue.it