Vivek Singh has been in London for 12 years and is considered the best Indian chef of his generation in the whole of Great Britain. In 2001, he opened the Cinnamon Club in Westminster, becoming a hotspot for gourmets and the city's stars. In the meantime, he runs three more restaurants in London and has revolutionized Indian cuisine with his cooking - without falsifying its roots and originality. What was not possible in his native India was achieved by setting off for Great Britain: reinterpreting traditional Indian dishes.
deconstruction - reconstruction
Werkbeitrag
Vivek's work is a synthesis of deconstructing and reconstructing and at the same time an artistic expression of his inner attitude. For his work, he works with traditional Indian dishes for wedding, hunting and travel, breaking them down into their individual parts and putting them together in his own, new, typical way. The interplay between tradition and modernity is presented through lenticular prints (holograms) and a flipbook.
