L’Arcimboldo online magazine, takes its name from the 16th century painter Giuseppe Arcimboldo because the artist created the famous “Composed Heads”, paintings that revealed a human figure by putting together fruit and vegetables, fish and kitchen products.
“L’Arcimboldo d’Oro” or the golden statuette with a modern and stylised shape, created by the 3D Artist Francesco Conte expert in lighting and look dev www.frankwy.com , was created to reward the Artists of Taste, in Italy and abroad, that is, those who with their profession and divided into specific categories, meet the following requirements in the food and wine sector: “Artists of Taste, custodians and ambassadors of ancient arts, capable of telling the story, communicating the culture of their territory, looking to the future and keeping up with the times and trends, with uniqueness and emotional capacity”.
The Arcimboldo d’Oro is also equivalent to the symbol of the Golden Brush, used by artists to create their works.
After a series of evaluations by professionals in the communication and gastronomic fields, deserving Artists of Taste have entered the L’Arcimboldo guide with the assignment of one to three Golden Brushes.
L’Arcimboldo food and wine magazine uses collaborating journalists who write articles for industry professionals.
In order to write your article, they need information about your professional career, current cooking philosophy and anything you may deem useful to be able to tell it in the best possible way.
Below are the questions to answer in word or pdf format to both emails:
direzione@larcimboldo.it
meroangela@libero.it
1 Name / Surname / Age
2 Name of the structure where you work
3 City/country where you work
4 Specify whether owner or employee
5 Tell me about yourself and your professional career.
6 What are your current commitments?
7 What are your future projects?
8 You define yourself as an Artist: a) Contemporary b) Modern c) Traditional d) Classic. Choose just one category.
9 What is your professional motto? Ex: Learn to cook, try new recipes, learn from your mistakes, don’t be afraid. But above all have fun – Julia Child
10 What do you want to convey to customers through your dishes?
11 There is more and more talk of organic food, Km 0 and new products such as ants and insects, what do you think?
12 Since your restaurant business was born to today, have there been any changes in your vision of food and culinary proposals in this time?
13 In the kitchen what is your first goal?
14 Is your first goal to please the customer?
15 So how does creativity arise?
16 Is there a culinary character who inspired you?
17 What is your favorite dish from your childhood memories?
18 But when you were a child did you say “I want to be a chef”?
19 Is there something to eat that you hate?
20 Does eating well change your mood?
Attach 4 (or more) high-resolution photos to the article:
1 photo of folded arms or frontal possibly a friendly expression or smiling half-length (do not cut elbows or chef’s hat)
3 photos of the venue, a dish, dessert, pizza etc. etc.
It is recommended to send multiple photos to accompany the article.
The photos must be taken by professional photographers
Improvised photos WILL NOT BE ACCEPTED.
Below are some suggestions on photo poses, with the opportunity to involve staff or close family members.
Example/idea of horizontal cover photo (not vertical) to accompany the article
Send the photos and the interview written in lowercase and in word to both email addresses:
direzione@larcimboldo.it
meroangela@libero.it
Best regards, The Management