The people still are surprised when I speak of eating artistic sweets, there is the one who wants to preserve them, or even to whom it makes sad to eat them.
I am a pastry chef but before that I’m creator of eatable art. I started by painting, modelling clay and carving stone. After years like sculptor and art director of projects in not eatable materials I decided to mix my passion for the confectionary with my devotion for the Art.
If it wanted to do lasting art it would do it, but I think that as we live through the better thing it is not to accumulate. For me, the sweet works as an artistic piece it supposes an evolution, for which it is a support that allows to enjoy the work with more senses: besides the sight and the tact, it can delight the smell and the palate, and in addition it is ephemeral. The intensity with the one that is lived slightly ephemeral. The intensity with the one that is lived slightly ephemeral and the documentary and perceptive track that stops they are much more powerful.
We speak about intensity, passion of living and enjoying it to the maximum. I do it creating and consuming sweet art. And you?
Daniel Diéguez Cake Artist