OneShot, Oficial Hotel for Art Madrid\'15

The contemporary art fair Art Madrid'15 renews its partnership with ONE SHOT HOTELS, so that they are the official hotels of gallery owners, artists, organizers and collectors fair. Also, on this occasion, to celebrate the 10th anniversary of Art Madrid, the hotel ONE SHOT Recoletos04 will host one of the exhibitions of the Parallel Program of the fair, a photography exhibition with the work of some of the most personal and prominent voices in contemporary photography and a special curator.

"Believe you can and you're halfway there" with this maxim of Theodore Roosevelt and a credit of 100,000 euros starts the history of the hotel chain ONE SHOT, spontaneous hotels, unique and unrepeatable, as defined by its creators and with a vocation focused in contemporary art as the backbone of the project. ONE SHOT HOTELS are linked especially with photography. "One shot" is an exclusive release, a single master shot and a limited edition, in photographic slang, and so are the hotels of this young project: all different, each is a "one shot".

 

Javier Ayuso. Untitled Project.

 

A HOTEL IN MOTION WITH ITS OWN ART PROJECT
 
To support and promote private initiatives contemporary art, ONE SHOT HOTELS have created a cultural sponsorship project: ONE SHOT PROJECTS. For what purpose? To achieve that art, culture, beauty and creation becoming a part of everyday life of each of its hotels, as part of their identity and business philosophy and, by extension, as part of the identity of their customers.
ONE SHOT PROJECTS aims to be not only a draft presentation of the latest creative processes, but an initiative that shares reflections through talks and meetings with artists, educational activities and participation in the artistic program of the city where we are . In ONE SHOT PROJECTS have already exposed the work of Jorge Fuembuena, Marta Soul, Javier Ayuso and Alfonso Batallla.
 
Diego Pedra. Vagabundeando.
ONE SHOT RECOLETOS 04 AN ALTERNATIVE SPACE FOR ART MADRID'15
 
The art fair Art Madrid repeats in its 10th anniversary edition, the collaboration with ONE SHOT HOTELS in February 2015. It will not only be the Official Hotel of the fair, with special prices and facilities to gallery owners, customers and collectors, but one of the alternative spaces of Art Madrid'15 within its parallel activities program.
 
During February, the hall and corridors of the hotel Recoletos 04 ONE SHOT will host a magnificent photo exhibition curated by sociologist and independent art critic Nicola Mariani with the work of David Catá , Irene Cruz, Karina Beltrán and Victoria Diehl, four of the most prominent and most promising names in contemporary photography.
 
The exhibition reflects the common thread that unites the work of four photographers, who from different concerns, aesthetic premises and formal solutions, reflected a poetic dimension of existence, in which the prevailing uncertainty and the suspension between reality and fiction; description and evocation; inner and outer; natural and artificial; history and memory. In short, between life and death, between experience and desire.
 
Art Madrid'15 celebrates its 10 years with the best in the best possible space.

 

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.