BAT Alberto Cornejo Gallery in Art Madrid\'15

Vista de Madrid. Leticia Felgueroso.

 

The gallery Bat Alberto Cornejo is a space of more than 25 years of professional experience in Contemporary Art sector. With a clear bet for the quality of works and the selection of artists, this gallery counts on a magnific space in which all disciplines pieces are hosted, from sculpture to photography, drawing, painting and print art. Bat is specially focused on the national and international promotion, edition and exhibition of contemporary artists, and with this aim it has attended numerous art fairs in and out of our frontiers, like ARCO, Art'Basel, Art Chicago, Estampa, Saga, Arte Lisboa, Arte Santander and Art Madrid.

 
 

House XVI. Rubén Martín de Lucas.

 

In the gallerism profession, Bat has always shown a special sense to seeking for new creators, with emergent artists with a promising trajectory. In this searching process it is essential to enter into a nearness relationship with the artists and their work, as the own Alberto explains: "Heart is moved first, you have literally to fall in love with the works of an artist. With years passing, the gallerist develops a special instinct that gives us clues. Without doubt, it is necessary to combine heart with intellect and bet always for the work executed with sensibility, intelligence, quality and plastic rigour”.

 
 

House XVII. Rubén Martín de Lucas.

 

Bat's proposal for Art Madrid'15 comes full of established classics and new discoveries: Carmen Pastrana, Pepe Puntas, Gustavo Díaz Sosa, Pablo Lambertos, Leticia Felgueroso, Carlos Alberts, Rubén Martín de Lucas, Diego Canogar, José Ramón Lozano and Xurxo Gómez-Chao.

 

The work of Rubén Martín de Lucas must be stood out. The professional trajectory of this artists from Madrid has suffered a surprising change when after having started his engineering studies he decided to quit everything so he could completely dedicate to art. This creative immersion, started in 2002, led him to become a prolific artist ant to combine his individual production with the active collaboration in artists collectives. Among them, we must highlight Boa Mistura, creators group characterized by their performances in urban media and their studied and sensationalist plays of perspectives, of big dimensions and spectacular visual impact.¨Ruben brings to Art Madrid a series of oneiric landscapes pieces, with a clear real referent, but burdened of an colourist weight that provides them a surrealistic and important value.

 
 

De la serie Burócratas y Padrinos. Gustavo Díaz Sosa.

 

Another young artist is Gustavo Díaz Sosa, born in Sagua la Grande, Cuba. He started a career as teacher in the own National Academy of Fine Arts “San Alejandro”, where he had studied, before he decided to project his professional career in Spain. He arrives to our country in 2004 after having being awarded with the Arteleku scholarship for an artistic stay in San Sebastián, and four years later he decided to settle in the capital. The work of this creator has the characteristic of being at mid-way between the sketch and a finished piece. The lightness of his lines passes on quickness and freshness, and it achieves to transmit the inner sensation of the creative process, like if the author had been interrupted in this exact moment. Among the subjects chosen for his creations, Gustavo does not avoid his critical will of social surroundings in which he lives and, in many times, the matters make reference to the main issues of mankind and its relationship with power and money.

 

 

 

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.