Room Art Fair 2014 Younger European Art Fair Mayerling Hotel Madrid

From 14 to 16 November 2014, ROOM ART FAIR, the youngest European Art Fair occupies every room at Mayerling Hotel Madrid in the Austrias neighborhood to celebrate an art party for its fourth edition. 

 
Exhibit during the daytime and sleep at night, all in the same space, and sharing these experiences with anyone who stroll through the Mayerling´s corridors in this festive event, open to all visitors, collectors, students, intellectuals , autonomous, opportunistic, discoverers and art connoisseurs... because RAF#4, 100% private initiative, promotes since its origin different ways of art collecting, closer to all ages, with small and medium format works and prices to suit every pocket . 
 
ROOM ART FAIR pretend to close the "artistic" gap of the general public and involves curators, cultural operators, performances and activities for all, "without fear or prejudice" as they say from the organization. Its goal is also achieved thanks to the structure of the event, open rooms, close atmosphere, confidence and a lot of collaboration. 
 
Galleries involved in # RAF4: 3K ART [ONLINE] ABUNAI COLLECTIVE [MADRID] BANDIZ STUDIO [MADRID] BISUALEKO ART FACTORY [MADRID] D'ART GALLERY CANALS [Sant Cugat] SPONTANEOUS COMBUSTION [MADRID] SPACE PLAN B [ONLINE], FACTORY OF ART AND DEVELOPMENT [MADRID] SPIRAL GALLERY [MERUELO] METRO GALLERY [GALICIA] THE FRESH GALLERY [MADRID] IS MAD MAD [MADRID] Montsequi ART GALLERY [MADRID] OA GALLERY [ONLINE] ART SPACE PLAN 9 [ONLINE] QUIOSC GALLERY [ONLINE] SWINTON & GRANT [MADRID] victoriae [ONLINE] 
 
Once again, ROOM ART FAIR PROJECT presents NEW CURATORS PROJECT, a program that gives voice to new comissioners and curators who bet on young artists and novel formats that conform and fit into the space of the room. In #RAF4 we see the "A BIT OF GLITTER" project, curated by Adriana Cereijo, "1001 = MY ROOM" curated by Nino Maza & Celine Beslu and "GALLERY Akaro" curated by Daniel Pizarro & Garazi Ansa.
 

 

If visual arts arouse emotions in the viewer, and also gastronomy, at its finest, can cause a similar effect, the relationship between both "disciplines" is more than demonstrated.

Cheese is a fundamental piece in gastronomy, its diversity allows it to be part of gastronomy different moments, from starters to desserts, and that is why Art Madrid includes it in this year’s edition of the Fair from an ambitious place. Cheese is given this way a closest view to the creation of a work of art, both from the point of view of the time spent in its execution process and the almost personalized study dedicated to each piece during its elaboration.

Like a plastic artist, the Cheese Master Affineur executes a series of actions making each piece an exclusive and individualized element. This is what Madrid cheese factory QAVA de Quesos and its Master Afinador José Luis Martín achieve.

QAVA & MARTÍN AFINADOR is a new store concept: a unique space designed to taste, learn, promote and buy cheese in Madrid, in the heart of Retiro district."

José Luis Martín is a key piece in the QAVA cheese factory. He has been working in the cheese world for more than 30 years, providing training throughout the world, visiting cheese shops, consulting and advising on the design and implementation of one of the most emblematic cheese shops in Spain. The fact of knowing the producers personally, and even advising them on the manufacture and design of their products, allows him to select specific batches, at different stages of maturation, to complete the cheese ripening and then convert each piece into a unique product, different and with its own distinct character, the signature of the Cheese Master.

In the profile of the Master Martín Afinador experience and pure knowledge merge. Martín Afinador is an advisor and consultant for artisanal cheese factories and product design, and for the best-specialised stores in the country, director of Gourmetquesos, director and coordinator of the Championship of the Best Cheeses in Spain during nine editions, technical director and jury in national and international cheese competitions and tastings, collaborator of the Ministry of Agriculture and the Academy of Spanish Gastronomy, director and coordinator of the cheese section of the Repsol Guide to the Best Foods in Spain and trainer for hospitality schools and food centres teaching, among other activities.

Cheese ripening is a complex process that requires time and dedication, in addition to a developed use of the senses. The Cheese Master Affineur, as a specialist in the field, works in all cheese stages (varied and complex), controls all stages of raw material transformation, supervises the evolution and development of cheeses according to the characteristics of each one of them, verifies the quality and the state when the cheeses arrive at their cellars, checks their care and conservation, and; finally, he controls its packaging and the type of wrapping suitable for its best preservation.

In Qava de Quesos they have two Cheese Refining Cellars. In these "tuning caves" or refrigerated chambers designed in constant conditions of temperature, humidity and ventilation, "we take great care of the cheeses until they reach their optimum point of consumption". The work of refining involves placing the cheeses on wooden shelves, turning them over daily and/or washing them frequently, brushing them periodically, as well as other regular handlings.

Among the services offered by Qava de Quesos, we can find specific courses and workshops, events for groups and companies, and advice on shop design and ripening rooms.