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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 South East Asia region finalists: chef Kirk Westaway and fashion designer Ken Samudio.
| What inspires the aesthetics of your creations? | What inspires the aesthetics of your creations? |
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The whole dish is created around nature, served on a wooden log board with herbs and ingredients associated with the pigeon’s natural habitat. The focus is on a great product from an organic, natural setting. |
Nature has always been my inspiration especially the underwater and the ecological diversity of it. |
| How do colours and textures influence your creations? | How do colours and textures influence your creations? |
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Natural forest browns and greens combine with smooth, rich, delicate flavours to complete this dish. |
I am in love with colors and texture! They are two of the most distinct features in every piece that I create. |
| How would you describe your creative style? | How would you describe your creative style? |
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My style flows with the seasons, depending on what’s available, with a heavy focus on high-quality produce. I believe if you have a fantastic product, and cook it correctly, the meal can taste delicious every time. I like to keep the plating quite minimalistic. |
I believe in the "more is more" mantra. I believe that in an outfit, there should be at least one statement piece to give an outfit the much needed wow factor. |
| 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 do enjoy using classic products or dishes from my home area of Devon in the South West of England. |
Yes. The Philippines is a vibrant country with love for festivities and colors! Our country is mostly sunny and we are happy people. We live life to the fullest even in the bleakest of times! You can see the energy of my country in every collection I make. |
| What food would you happily die eating? | What food would you happily die eating? |
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Warm, filling, comfort food, like a rich cottage pie with mashed potatoes and cold English ale. |
Oh my God! Fresh seafood! |
| The first top fashion designer that comes to mind? | The first top chef that comes to your mind? |
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Giorgio Armani has long been a favourite of mine: the creator of my first tailored suit and too many bottles of perfume to count. |
Internationally, Anthony Bourdain. |
| 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 smart casual shirt, with casual trousers. |
A sumptuous steamed lobster with colorful seaweed salad! |
| What ingredient would you never eat, and why? | What item of fashion would you never wear, and why? |
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One of my junior chefs returned to work from his home country of Myanmar. He brought back a bag of dried crickets, and ants with chilli seasoning. I tried both, but will gracefully avoiding doing it again. Both incredibly crunchy and rather bitter. I can’t understand why they are considered a delicacy. |
Hotpants for obvious reasons! Lol. |
| 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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Meet as many people as possible, and make great friends with my fellow contestants. Us twenty chefs have a bond that will last a lifetime. It’s great to widen my circle of chefs from around the world. In this type of job you never truly know where you will be in a year’s time. |
Eat pasta and pizza because no one can do pasta and pizza better than in Italy! Its beyond! |
| What do you expect from this challenge? | What do you expect from this challenge? |
| A lot of work, a little stress and an experience of a lifetime. | To learn and to win! |
Ken Samudio's interview was conducted by Vogue.it
