OKUDA SAN MIGUEL, GUEST ARTIST AT ART MADRID\'18

Okuda San Miguel.

 

 

Suddenly, when turning that corner in that street of Porto, an impressive figure hits your look. It seems to grow up in the road, it seems to spring up from concrete like if it were a creature come from a parallel universe. Tens of facets of color, a geometric organism raises up in front of you and, also suddenly, you realize that you are looking at a phone box. It is an Okuda San Miguel’s, his signature, his shapes that appear on walls, alleys, buildings, bricks of the main capitals of the world, India, Mali, Mozambique, The US, Japan, Chile, Brazil, Peru, South Africa, Mexico and almost the whole Europe.

 

 

Okuda San Miguel. The International Church of Cannabis. Denver. 2017

 

 

His urban essence has enriched with time with the oriental philosophy, with metaphysical issues about the infinite, the universal, erasing the boundaries between the man and the nature, between the man and the art, to create an unique iconography that talks about the contradictions between modernity and tradition, between the homo capitalismus and the homo ludens, between the me and the myself in a continuous transformation.

 

“My art reflects my love for metamorphosis. Playing with the shapes I highlight this juxtaposition within my characters, mixing their profiles and personalities. I paint my faces with geometric patterns to show the equality between the different races, placing all skin types on the same level; this multicolorism symbolizes multiculturalism", Okuda San Miguel states.

 

 

Okuda San Miguel. Refugee Goddess. 2017

 

 

 

The jump from streets to the galleries, to the work in a studio, has been inevitable, a new generation of collectors and art lovers were asking for some fresh air in the market and this artist has brought to them a colour hurricane. "I use colours as a symbol of life and the natural world, while the gray scale in my paintings represents the concrete, death, dust and material of the classic sculptures," Okuda explains.

 

Now, Art Madrid, to celebrate its 13th edition and, why not saying it, to fight against superstitions, has asked to Okuda a little of his magic and he will be the guest artist in Art Madrid’18, joining the list of guests of past editions along with Ouka Leele, Carmen Calvo and Riera i Aragó, all of them seekers of new shapes and experimenters of the image.
 

 

 

 

Okuda San Miguel. Lion. Arcugnano. Italy. 2016

 

 

With Okuda San Miguel, and in collaboration with Ink And Movement, we will develop an exclusive work to Art Madrid and many other actions that we will tell about. Welcome, Okuda!

 

About the artist:
Okuda San Miguel. Santander, 1980. He lives in Madrid, where he also has his studio. Degree in Fine Arts from the Universidad Complutense de Madrid. His unique iconographic language of geometric and multicolored patterns on the streets of cities around the world have made of him one of the most recognized urban artists today. Renowned for his large-scale projects, Okuda is recognized for the transformation he made at the end of 2015 of an Asturian church: "Kaos Temple" like it was renamed, which has become a new icon of contemporary art. In parallel with his work in public space, in 2009 Okuda began his own practice of study. Since then, his work has been exhibited in galleries and venues as diverse as India, Mali, Mozambique, United States, Japan, Chile, Brazil, Peru, South Africa or Mexico, in addition to almost the entire European continent.

 

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.