I have always been attracted to artists who have a singular vision and the strength of drive to push unrelentingly toward their goals. How could one not be fascinated by an individual who is so exceptionally focused that s/he is able to make huge strides in a chosen discipline? Being far too prone to distraction to sacrifice breadth for depth, (and frankly opting to let family trump everything), I spend my given hours juggling multiple interests at once, finding a different kind of depth and satisfaction in the overlap that often occurs between them. As an analogy, think ‘liberal arts’ versus ‘applied professional program’.

Impaled Vegetables; Blue Hill at Stone Barns                                            Dan Barber

Our daughter recently recommended Chef’s Table, a documentary series by Netflix. Let me first say that when either of our kids makes an endorsement, I pay close attention. They are both indefatigable information-seekers and I find their choices and judgments refreshingly astute. Check YouTube for full episodes if you don’t have Netflix.

Marrow; Blue Hill at Stone Barns                                                                                           Dan Barber

This is definitely not The Food Network. I have only watched two episodes so far, but I have been swept away by them both. Completely enthralled by chefs Massimo Bottura’s and Dan Barber’s demonstrated artistry and devotion to the craft of producing and presenting food, I realize that they provide examples of mindfulness at its most extreme, and that the lessons shared can benefit and inspire any and all studio work. Heck, they’re an inspiration for any type of work. But what I find most enjoyable is that the overlap between food and art is undeniable.

Oops, I Dropped the Lemon Tart; Osteria Francescana                                                Massimo Bottura      “this dessert pokes fun at our daily striving for perfection and pristine beauty”.

Perhaps it is because I have been so thoroughly enjoying what I have been doing in the studio these past couple of weeks (digging deeper and deeper into an exchange between positive and negative space with paint, while saving the stitching for later) that I am sensitive to the idea of being more tightly focused. It’s not that one approach is better than another, but there are different lessons to be learned and I am appreciating the opportunity to switch gears in this way.

Garden Space 5, In process                                                                   ©2015 Elizabeth Fram

Garden Space 6, In process                                            ©2015 Elizabeth Fram

I’d like to learn more from Bottura and Barber, so I will be adding both chefs’ books to my reading list: Massimo Bottura: Never Trust a Skinny Italian Chef and The Third Plate: Field Notes on the Future of Food by Dan Barber. Can’t wait to see what the next episodes and other chefs have in store.