SEEN FROM THE AIR

 

Kacper Kowalski. “Untitled”, 2016.

 

 

Kowalski (Poland, 1977) started his career as an architect, though very soon he shuttles towards the field of aerial photography. The fact that he, himself, is a pilot is a remarkable advantage for his work, to which he is now exclusively devoted. He lives in Gdynia, a port town of northern Poland, and he takes the major part of his images in his native country. Kowalski’s photographs have been awarded World Press Photo (2009, 2014, 2015) and Picture of the Year International (2012, 2014, 2015, 2016), among many others.

 

 

Pere Soler. “The Art of Algae”, 2014.

 

 

The Spaniard Pere Soler has also stood out as an aerial photographer. He earned much international celebrity after he was awarded in 2015 one of the mentions in the Wildlife Photographer of the Year contest, which the Natural History Museum of London organises every year. This aerial snap of the Cadiz Bay, entitled “The Art of Algae”, conveys the beauty of a natural phenomenon that every Spring takes place in this region of Cadiz.

 

 

Navid Baraty. New York, 2013.

 

 

Navid Baraty educated as an engineer, but he quitted this path to pursue his authentic passion: photography. Even though he works with several genders within this discipline, some of his most outstanding images are the aerial pictures of the city. This author has received much recognition and he was awarded several times. One of his most remarkable achievements is that he was selected by Apple to develop an artistic project linked to the opening of the new Apple Store in Jiefangbei, China.

 

 

Bernhard Lang. “Harbour 001”, 2014.

 

 

The photographer Bernhard Lang shoot this amazing aerial pictures tied to the low part of an ultra-light plane. Since 2010 he works exclusively as an aerial photographer. This image, taken in Germany, is able to convey, though it may seem paradoxical, the geometric beauty of an industrial scenario. Lang won numerous awards for his work, and he also counts on several solo exhibitions all around the globe.

 

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.