In response to the growing anti-institution sentiment pervasive in our culture, a group of 20 select street artists were engaged to occupy the third floor gallery at the Museum of Sex. Showcasing work that pushes the boundaries of our relationship to sexuality in public space, F*CK ART invites a dialogue around the power of visual provocation in the urban environment.

This installation is a combination of existing pieces and site-specific works created for the run of the show.
See more here.

Image Opening Night Party ©todseelie

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F*CK ART is curated by Emilie Baltz and Mark Snyder.
Graphic design in collaboration with Vera Apuzen.

Video installation made for Paris des Chefs to communicate my definition of Food Design.

Valentine’s Day 2012 campaign and t-shirt design for the Museum of Sex, New York City.

The performance of reflection.
DUMBO Arts Festival. Sept 24, 2011.

The BUOY project is a performance of reflection in an otherwise turbulent world.

In collaboration with Jeremy Linzee, this installation and performance piece is a 12 foot diameter stainless steel floating disk weighing 400 lbs.
We carried it into the water with 6 strangers who were visiting the East River Basin of the DUMBO park on September 24th, 2011, my 33rd birthday.
The piece was (re)installed using two anchors a total of 3 times in 23 hours by myself and Jeremy Linzee. We used our bodies and a row boat belonging to Jeremy’s grandfather to tug the BUOY into place. The final installation ended at midnight on September 24th.

The Artifact

The goal of the installed piece is to create for an audience a visual moment of reflection in an otherwise moving landscape. As a point of stillness in the water it allows visitors to the park to take notice of their surroundings in a new way. As the action of the water makes the BUOY move, the public beach, the sky, bridges, and buildings of manhattan and Brooklyn are reflected in its surface. The change in light makes the BUOY glow orange in the water and, as the sun sets and as the waves move it, reflections from the lights of both the Manhattan and Brooklyn bridge twinkle on its surface.

The Performance

The semi Herculean task of installing the piece offers a spectacle for the audience, while also demanding precise physical attention on behalf of the artists. The BUOY thus functions as the point of focus upon which both viewer and performer, audience and artist are concentrated. Depending on one’s physical distance to the piece, the reflection of self or environment is seen.

A temporary restaurant installation that transforms every 30 days.

What Happens When is an inspirational experience created by a group creatives who have worked in and around the restaurant industry for the last 15 years. It is a collaborative experiment that will use the context of the restaurant as a space for generating and iterating creative content around the food experience for 9 months in New York City.

The Strategy

As self-funded project, a creative funding-raising strategy was developed using Kickstarter, the unique patronage platform for the arts and beyond. You can see the project page here. The following video was directed and produced in collaboration with Jeff Larson as a communication piece for fundraising:

What Happens When… from Jeff Larson on Vimeo.

The Brand

The branding system developed below uses a system of iconography to represent every month of What Happens When. Each month, a new icon will represent the brand, creating a playfully abstract visual language that has potential for multiple meanings. The application of the brand icons will be flexible, translating easily into uses like urban tags that will serve as artistic means of advertising.

APPLICATION

More coming soon….

Project website here.

This project is in development in collaboration with The Metrics, Chef John Fraser, composer Micah Silver and filmmaker Jeff Larson.

Food as Material. Food as Object. Food as Artifact.

A commentary on American Industrial Consumption.
Exhibited at Murphy and Dine Gallery, 520 West 27th St. NYC, 11.11.2010

“The difference between art and artifacts is that artifacts do not lie. Artifacts have specific functional programs that are constants…and are unconscious expressions of cultural value and beliefs.” – Jules David Prown, Art As Evidence

Inspiration:

OUTPUTS

1. Dream Bed
// Marshmallow bed pad, Wonder Bread Frosting Sandwich Bun Mattress, American Cheese Blanket, Honey Bun Pillow

2. Dream Food
// 24 karat gilt Wonder Bread Burger Bun with American Cheese; 24 karat gilt Twinkie

You are what you eat. A parody of American Cuisine.

Junk Foodie is a gourmet junk food cookbook written, designed and photographed by Emilie Baltz.

Originally published by Core77 as Office Snack Gourmet, this collection of 8 recipes became a regime of 51, each serving as industrial interpretation of a gourmet dish and poking fun at the parody that is our national “cuisine”.

Junk Foodie is published by Adams Media, a division of F+W, Inc.

Copies for sale here.

Official website here.

When trash is a luxury.

Upcycled porcelain plates.

The Vol plate set reclaims flawed porcelain Limoges plates, transforming them into objects of desire by using forgotten decals from the Limoges archive. This second life is designed by glorifying the flaw in each plate. Sustainable both in re-use of material and product development, the Vol plates refresh the traditional manufacturing method and aesthetic of Limoges.

Note: Vol means both to fly and steal in French.

What does your life taste like?

Photography commission for So Good magazine. Chef Robert Truitt at Corton

This series of images captures a three course pastry flight that represents three phases of Chef Truitt’s life-to-date:

Gateaux Cala Montjoi
A scale-model reproduction of the Catalonian hills where Chef Truitt cooked with El Bulli.
This was a life-changing experience and launched Truitt to the heights of pastry recognition. All the ingredients used herein are Catalonian.

Pinenut Cremeaux – Sable Breton Presse
White Chocolate Spray
Pinenut puree
Candied Pinenuts
Pine Honey
Cassis Sorbet
Frozen Blackberry cells
Green apple dice
Fennel confit brunoise
Fennel chips
Fennel Gel
Whipped Green Pine
Violet meringue – wet and dry
Lemon Preserve + Sel Gris
Rosemary flowers
Vichey Catalan espuma

Mi Mexico Lindo: Homage Hernandez’s ez
An homage to the present tense: Truitt’s inspiration and lover.

Guanabana Sorbet
Jalapeno Oil
Candy corn
Hibiscus fluid gel
Crystallized watermelon rind
Watermelon brochette
Gold leaf
Lime zest
Grated Combava
Fresh Chamomile
Sugar cane- soaked in tamarind water, mescal and agave syrup

Geisha 4.0
A return to the past. The fourth iteration of a dessert developed with Truitt’s original mentor, Chef Will Goldfarb.
The dish attempts to represent a geisha, both in material and taste.

Frozen Hollow Coconut sphere
Coconut powder
Caramelized Black sesame
Black Sesame Sabayon
Black Sesame “Glacage”
Fresh Raspberry
Raspberry Meringue
Raspberry Espuma

Old World meets New World.

Max Lang Gallery, New York, NY, 2007

Florian Papp, New York, NY, 2007

An ode to the duality of American Living.

I grew up between France and America. In France, we ate off porcelain plates and used silver forks. In America, there were paper plates and plastic knives.

The 24 KaP table began as a personal representation of my consumption experience between the Old World and the New World, a symbol of the duality I felt moving between the utilitarian and luxury worlds. Fabricated by the Amish of Lancaster, PA, the table is made of pressure treated pine and gilt in 24 karat gold leaf using an artisanal water gilding method. This underlying layer of Amish woodworking simplicity creates a juxtaposition that transforms the symbol of “picnic,” an icon of utilitarian American consumption, into a luxury experience. The fusion of the two worlds, Old and New, function and form, becomes a symbol for duality, and inherently the constant tension experienced in all facets of American culture.

Part of the Props for American Living series.