CM: Have you cooked your own meals in the movies? AS: I participated in all the dishes. I also work

Andrew is an English Stellitano fine stylist. And a little more. It uses the laser to cut small flowers in pappadoms, working with confectionery brands or drinks, experimenting with textures and fragrances. In June, he orchestrated a gustatory projection of Pan's Labyrinth. We mentioned here. Very esoteric trailer is there.
Exclusive, CinéMiam interviewed the visionary designer. Andrew Stellitano lifts the veil on the design and realization of this unique event. To discover the movie menu is here.
CinéMiam: Tell us a little about yourself. How did you become amazing food photography a gourmet designer? Andrew amazing food photography Stellitano: I studied graphic design at Central St. Martins School. In parallel, I work in the kitchen since I was 16. After graduation, I wondered how my passions converge for Design and Gastronomy.
AS: It is through Polly Betton (organizer of festivals run at London) that the Soho House group has contacted me. They wanted a menu that accompanies a projection in one of their cinemas, The Electric.
The choice of film was collective. I think it was a movie after which it was particularly interesting to create a menu. I think Del Toro has made some extraordinary films. Work on Pan's Labyrinth, it was to have a rich source of inspiration.
CM: But the kitchen scenes are not abundant in the film ... AS: Yes, and I really liked it. Because suddenly, impossible to anticipate what will serve you and when. The aromas are crucial in the cinema menu tasted, and they can be inspired by any sequence amazing food photography of the film.
CM: Have you cooked your own meals in the movies? AS: I participated in all the dishes. I also worked with Sam Carter (the brand of gin) Bombay Sapphire to create some amazing drinks.
CM: Is not it frustrating for a designer to be eaten in the dark? AS: It was very interesting. Because it's the film itself that provided visual references. It is exciting to work like that. And no visual relationship with food, in the dark, made the taste, aroma, texture and temperature absolutely crucial.
"Silk Road Whispers": Apricot tandoor with smoked honey, yogurt bay and coriander seeds, crumble with raisins, coconut and almonds. Photo (c) Dominic Davies, Design A. Stellitano.
CM: In a television amazing food photography program aired there a year, the English chef Heston Blumenthal was engaged in a similar experience in the movie Perfume. Have you seen this program? AS: Yes, I saw. But you know, there were other great projects experimenting amazing food photography with food in the cinema. Bompas & Parr (a manufacturer of modern jelly which organizes culinary events, explosive round cakes or chocolate) is the source of incredible immersive events, even if they put less emphasis on gastronomy. The Secret Cinema, also (a group of film enthusiasts who organize thematic movie nights), produced beautiful events.
I do not think there made recipes. amazing food photography Each film requires a new approach. What I get from this is that what is most important for an experiment in the dark, it is the scent.
CM: What was the public reaction to the screening of Pan's Labyrinth? AS: People have enjoyed the film, we were told a lot of good. They raised some interesting amazing food photography points, like the sound of some packages that will improve thereafter.
Chez Panisse: Mission Cuba
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