“As a human being living in the 21st Century I see technology as both a blessing and a curse. The daily psychological dependency on technology does create constant stress in our lives. Smart phones, social media and our immediate gratification mindset are leading us to a lonely and unsatisfied mental state where more and faster is expected by everyone at all times.

I do believe that one way to counteract this learned excellence at technical multi-tasking is to slow down and search for simplicity based on the Japanese concept of shibui, where experiences are appreciated by their own virtues. It is a sophisticated minimalism devoid of the unnecessary as a way to get through our daily lives.

 As a Latinx artist who was born in Europe, grew up in Puerto Rico and currently lives in the South (United States), my multi-cultural heritage revolves around food: I am inspired by it, its preparation, my family memories around the dinner table and its intricacies in our society. 

In one hand I see food as a positive. A way to slow down in our lives, share with family and friends, and learn about multiculturalism in a time when we often lack civility with each other, especially towards immigrants. In the other hand, I am also aware about the negative politics of food in our society. Not only there is also a human and climate cost to growing food, but food can also be tied up to racists stereotypes and cultural appropriation. At one point what people considered to be “great food” is what was considered White or European food.  

Therefore, inspired by the minimalist ideas of Japanese shibui and the plating practices of the culinary arts, I am developing a “molecular gastronomy” for painting to start a dialogue in the complexities of food. To do this, I create mixed media paintings based on specific food dishes that I simplify to very basic visual elements aiming to stimulate the limbic brain – the part that has no capacity for language but, instead, controls emotions and behavior.

Some of the materials used in my paintings are natural ingredients such as rice, clam shells and coffee beans, as well as inks made from food ingredients as turmeric, blueberries, and matcha green tea”.

 Georges Le Chevallier

Tamarind Glazed Oxtails (after Chef J.J. Johnson)
Stretcher Bars, Coffee, Tamarind, Acrylic Paint, Aerosol Paint, and Graphite on Canvas, 48”x 48” 2019

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Sea Urchin Suffle in the Shell (after Chef Jeremiah Tower)
Stretcher Bars, Coffee, Green Tea, Acrylic Paint, Aerosol Paint, and Graphite on Canvas, 48”x 48” 2019

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