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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 Latin America-Caribbean region finalists: chef Maria José Jordan and fashion designer Paula Cademartori.
| What inspires the aesthetics of your creations? | What inspires the aesthetics of your creations? |
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Lots of things, but nothing specific. I don’t think I have figured out my style yet. I’d say anything that’s aesthetically appealing - maybe not always in a pretty way - can influence me. I’m inspired by things like a song or a music genre, maybe even a feeling or a memory. |
... I love art and photography but also music and cinema: I think that inspiration is every where and that sometimes we onlyhave to be ready to see the creative clues offered by the surrounding world... |
| How do colours and textures influence your creations? | How do colours and textures influence your creations? |
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Textures are more important than colours. A dish might have only two components, but you have to vary the texture. If you add something crunchy, chewy, creamy or smooth you can bring it to a whole new level. Colours are also very important, because food goes in through the eyes. It has to look good. |
... I love to combine together colors and textures to create unusual and contrasting combinations I would define “unique”. Color, especially, conveys our mood and state of mind, a particular period or phase of our life. And with my creations I want to convey something beautiful, something that makesyou happy every time you wear it. |
| How would you describe your creative style? | How would you describe your creative style? |
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My creative process or style is a mix of Ghetto/Street, with a bit of Punk. The ‘I don’t really care about your opinion’ aspect of both styles suits my personality the best. The presentation of the dessert that I’m making for the competition is more Art Nouveau than anything else. |
I have always strived to create unique, refined, exclusive pieces, pervaded by a classic spirit that, revisited with a modern appeal, defines the timeless style of accessories destined to become iconic. Smart sensuousness, structure and contemporary refinement are the key features of my aesthetic and creative philosophy; a unique perspective in which design becomes a primary tool of expression, emotion and timeless elegance. |
| 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? |
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I work with produce from the Amazon, so I get to handle fruit that most people won’t ever get a chance to see or try in their whole life. It’s always exciting. When it comes to tradition, I always keep in mind my roots, but at the same time I also want room for creativity. |
My Brazilian roots deeply influence my life, besides my creative vision... I love mixing together the most unusual colors. For me, this is synonymous with life and cheerfulness and it reminds me of the liveliness of my homeland. |
| What food would you happily die eating? | What food would you happily die eating? |
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Either a bowl of rice with a perfectly cooked sunny-side-up egg on top and a glass of passion fruit juice, or a few pieces of Toro sushi and a pint of Hefeweizen. |
Fresh fruit, muesli and yogurt. I just love it! |
| The first top fashion designer that comes to mind? | The first top chef that comes to your mind? |
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Alexander Wang. |
Carlo Cracco. |
| If your cuisine was something to wear, what would it be? | If your creations were a dish, what would it be? |
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A black dress and a pair of blood red Dr. Martens. |
A lovely cup of ice-cream with lots of colorful fresh flavors or fizzy and ‘explosive’ candy. |
| What ingredient would you never eat, and why? | What item of fashion would you never wear, and why? |
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I would never eat a cat, because I have one as a pet. Does that count as an ingredient? |
Surely white cowboy boots. Not very feminine. |
| 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? |
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Have an espresso and delicious gelato, most likely pistachio. |
Do not miss Piazzetta del Carmine and the little alleys in Brera. It’s the only way to take a break from the hectic pace of Milan and enter a “magical” town. It’s nice to get lost amid the understated luxury of old shops and artistic treasures like the church of San Marco. The arty area par excellence! |
| What do you expect from this challenge? | What do you expect from this challenge? |
| During the challenge itself, I expect not to get nervous and have fun. Just enjoy it. After that, hopefully it will make my short term plan (dream) of getting a job in Europe a bit easier. | I am very excited to have such an opportunity. The foods egment through this point of view is something new to me, I am electrified just thinking I will take part in this project, I have to say I find it really stimulating and it gives me the chance to feel closer to my homeland again! |
Paula Cademartori's interview was conducted by Vogue.it
