“Jean Luc, my mentor – the guy who gave me a chance as a chef – said to me it was God who created oysters and apples. And you can’t improve recipes like that. But it is our job to try. Being a young chef, I sure as hell tried. I spent ten years cooking in Paris and became head chef of Jean Luc’s restaurant. I was good. Some nights I was almost as good as I thought I was. At least that’s what I’m told. Then I destroyed it all. My devils chased me out of Paris and I washed up in New Orleans. I sentenced myself to hard labor shucking oysters. 999,999. And today’s the last day of my penance. One million.”
Adam Jones, Burnt (2015)
🎀 Let it bow, let it bow, let it bow ☃️🎄
In all my time as an actor, working at an event florist has to be one of my favourite side-hustles to date – there is a constant call for creativity that speaks to the artist in me.
This festive season has seen a flurry of activity at Lucy Vail Floristry with a number of Christmas installations, workshops, heaps of conifer foliage, miles of garlands, countless wreaths, baubles, lights and trees.
For two of the installs I was tasked with creating a pair of striking, oversized bows. The challenge was not only the scale of these props, but that they were being displayed outdoors for well over a month and needed to hold out against whatever winter weather blew their way.
Challenge accepted, I set about constructing the bows on a foundation of wooden board, galvanised wire, screws, staples and mesh; then overlaying it all with a fabric skin. The trick, of course, is to conceal this rugged construction and give the impression of a bow made only of velvety, flowing, festive ribbon. Thought they turned out pretty well.
