I’m obsessed. The edible object holds me in thrall. There is something about the all consuming consumable that grabs and keeps my attention. At first it was about eating the food, I didn’t even know how to cook anything besides a passable imitation of my mother’s meat sauce and box mix brownies until my early twenties. Art school gave me an excuse to translate my obsession into objects, Food Sculpture. The desire to support my sculpture habit and pay my rent led me to Food Styling as a profession, and suddenly my lifelong fascination with the aesthetics of food was translating into a real career. I finally learned to cook thanks to Karen Gillingham, Christine Anthony and Valerie Aikman-Smith my patient teachers and mentors.
But making sculpture is my true love and I keep at it in my spare time. These fantastical foodie pieces were made as part of an installation I did with my father in 2011 at Klowden Mann. Currently they are on exhibition at the Racine Art Museum as part of a show called Go for Baroque; Opulence and Excess in Contemporary Art.
My work as a sculptor informs my work as a food stylist because it teaches me how to compose three dimensional objects for representation in a two dimensional image. My work as a food stylist informs my work as a sculptor by teaching me about the technical boundaries of food. Currently, I’m working on installation pieces that incorporate edible elements. More of my sculpture work can be seen at siennadegovia.com