A connoisseur, who might judge a masterpiece on the distinctiveness of its design, technique, balance, universal appeal and authenticity, considers, ultimately, that an artist should demonstrate mastery of their craft for it to be called as such.
A masterpiece is something that stands the test of time, our re-modelled combi-steam oven is an equal example of creativity, skill, profundity and workmanship. It is a specialised instrument, distinctively designed, hand crafted from exceptional materials and waiting to be mastered by the private chef who is open to achieving more.
To celebrate 21 years of mastering steam, we launched our new generation of combi-steam ovens at NoHo Studios, in central London. The immersive experience allowed our guests to view our masterpieces from a new perspective, exhibited within an art gallery setting.
Our Grand Masters event explored the fusion of imaginative still life food compositions and inspired culinary showpieces, all focused around the master that makes it all come together – the combi-steam oven. The exhibition, brought together some of the finest artists; Patrice de Villiers, Prudence Staite, Jason deCaires Taylor and chef Phil Fanning.
An atmospherically lit set of spaces revealed art, food and products under focused spotlights. Black walls emphasized the narrative as guests soaked up the drama, encouraged to not only view but also taste the art from edible still life displays that our guests were invited to partake of, one made entirely from chocolate and the other from cheese and wine.
Patrice de Villiers artistic still lifes, use idiosyncratic methods to combine the visual and edible worlds, making it possible for viewers to see food as art. Through the use of photography, she magnifies the beauty of natural food, finessing it so it’s viewed as elegant compositions.
“A masterpiece is defined as a work of outstanding artistry, skill or craftsmanship. While everyone has a subjective view of art, a true masterpiece is undeniable.”
Prudence Staite showcased a large, impressive adaptation of ‘The Girl with the Pearl Earring’ crafted from vegetables alone. She is an innovative artist who manifested a type of art which focuses on the philosophy that food is art itself. When she creates, she wants her audience to be able to touch, smell, taste and truly enjoy her work.
Also on exhibit was the work by Jason deCaires Taylor. A sculptor, environmentalist, and professional underwater photographer who was the first to consider the underwater realm as a public art space. In 2006, he created the world’s first underwater sculpture park – situated off the West Coast of Grenada. His unusual sculptures combine man-made structures with the beauty of the natural world, thus creating and amplifying his dynamic vision.
To demonstrate how steam can inspire culinary art, our UK partner chef Phil Fanning crafted individual edible masterpieces. Phil is the Executive Chef and owner of Paris House, a restaurant known for its use of innovative and creative cooking techniques. By utilising these methods and our combi-steam oven, Phil demonstrated the principle of steam cooking to fuse parma violet, rose, Iranian pistachio, mango and lychee to take our guests on a culinary journey. His creation showcased how steam cooking enhances different flavours and enables them to work together to create a unique dish.
The final grand masterpieces were the combi-steam ovens themselves and not just to look at. Steam cooking is a luxurious method which allows chefs to maintain the highest quality of ingredients, while working with effortless precision. This new generation of steam enables the master chef, at home, to produce their own culinary masterpiece, producing professional results, time and time again.
Since introducing combi-steam ovens to the domestic kitchen in 1999, we have worked to refine its exceptional qualities and functionalities. We are as committed to craftsmanship today, as we were over 300 years ago, and we will always continue to aim for the extraordinary.
