Dux is committed to the exploration of art and design inspired by all facets of culinary art. As interest in restaurants and cuisine has grown over the years, the role that food has played in history, philosophy and methodology has steadily become clearer and made more aware to the general public. However, there are still always beautiful and compelling aspects and perspectives that are yet to be discovered or seen - and finding new ways to bring all these interwoven subjects is the primary motivation and raison d'etre for the Art and Design projects of Dux.
"Insight is the first condition of Art."
- George H. Lewes
"New needs need new techniques. And the modern artists have found new ways and new means of making their statements"
- Jackson Pollock
"It isn’t enough to place your fingers on the piano: one must start out with a song in mind."
- Pierre Gagnaire
Dux is actively planning on bringing their chef tools and knife photography project to NYC. We will be working over the course of the next year in NYC and attempting to gather interesting subjects and obsessions for our study and photography. Please stay tuned as we hope to be able to continue moving forward with this passion project.
If you would be interested in any capacity in the art and the project, don't hesitate to contact us at: firstname.lastname@example.org
Beneath the Sheaths is a Dux Art collaboration project as imagined and produced by Eddie Lau and photographed by Meigan Canfield and Ellis Au. It is a project that was born from the basic idea that for each study – ingrained in the similarities and differences of each set of tools, there exists a dichotomy between the conscious desire for individuality and the omnipresence of a community.
The creative origins for Beneath the Sheaths stem from a vision to represent the interplay of personal relationships between style, identity and function for the tools of chefs. These tools of chefs in their simplest reasoning serve the purpose of utility. But between
each knife, spoon or rolling pin are rich stories that detail the experiences of service, the weathering from thousands of ingredients, and the reflections of their ambitions, failures, vanities and successes.
For enthusiasts and those involved, it is hard to argue about the pure physical beauty of the instruments captured - often evoking an admiration to their history and to their craftsmanship. But it is the continued objective of Beneath the Sheaths to examine the progressive linearity that may exist between chef responsibilities, occupation, community and regionality.
Currently, Beneath the Sheaths will be making its debut gallery showing at 18 Reasons in the Mission district of San Francisco. The first show is slated to commence of February 1, 2013 and end on March 30, 2013. The art show reception will take place on Feburary 1, 2013 at 5pm.
Meigan Canfield is a photographer currently residing in New York. While her work primarily focuses in Landscape and Still Life Photography, she continues her pursuits of passion in fine art practices of the 20th century and the monumental statements of academic architecture.
Ellis Au is a photographer born and raised in the San Francisco Bay Area. His work and development draws from years of experience on set with established commercial and editorial photographers to produce imagery fueled by passion and grounded in skill.
Eddie Lau is a San Francisco chef, and founder/director of the creative culinary art program Dux: a passion project solely aimed at developing conversations and sharing ideas for the many different artistic forums and merits revolving food. He is a Boston native and has made San Francisco home for the last six years.
Special acknowledgements go out to Danielle Hall (Post Production), Amanda Hibbert (Photo Assistant) and Jim Hildreth (Studio). Deepest gratitude go to the chefs participating in the project: Richie Nakano, Ryan Farr, Robbie Lewis, Melissa Perello, Bill Corbett, Gabriel Mitchell, Laurence Jossel and Ravi Kapur for entrusting this art project with their lifeblood.
Please send any inquiries, comments or questions to email@example.com.