Remember when our parents used to tell us not to play with our food? Well, fortunately, Ida Skivenes- better known as Ida Frosk- didn’t listen. The Oslo based food artist has been playing with food for years and the results are fantastic! Her colorful and amazing creations are fun, tasty, and for the most part, healthy.
We asked her if she would like to recreate one of Toi's artworks and she said yes! How cool is that? Thank you, Ida! Stay tuned to see her pick, coming up soon...
Interview with Ida Frosk
I grew up on a small farm on the west coast of Norway, surrounded by fjords and mountains.
Were you a good eater when you were a child? What were your favorite foods?
I was actually quite a picky eater when I was a child. My favorites were things that most kids tend to like: spaghetti bolognese and ice cream.
How did the idea of food art start?
Mostly by chance, I had seen some food art online and thought it was an interesting idea. I started trying it out by myself and thus discovered my secret talent.
What are your favorite ingredients to work in your creations?
For savory: Toast, cream cheese and bell peppers. For sweet: Greek yogurt, berries and seeds. The choices are based on ideal textures, colors and taste.
Do you consider yourself an artist?
I've eventually come to consider myself a food artist, since this is the only medium I can work in (I'm hopeless at drawing, painting etc).
Who are your favorite artists?
Painters: Hieronymous Bosch, Salvador Dali and Edward Munch. Photographers/conceptual artists: Gregory Crewdson, Sophie Calle and Miranda July.
How do you relate the ephemeral aspect of food art with the idea of permanence in traditional art?
I find it to be an interesting contrast, a way to preserve the beauty of food forever while at the same time not wasting the resources (since they are eaten).
Do you create your own scenes?
Most often yes, although I do also do some recreations, such as in my Art Toast project.
Do you work with colors and textures?
Very much so. That's the advantage (and sometimes disadvantage) of working with food, the ingredients naturally have a variety of textures and colors. I try to include a wide range of natural colors to keep it visually appealing and provide a range of nutrients too. In terms of texture, it's a combination of what's practical and what looks good. Things that have a firmer texture are often easier to work with.
Tell us about a particular follower comment you remember on one of your Instagram pics.
There's no specific comment that sticks out, what I cherish most is receiving photos of food art other people have made, inspired by me, and served successfully to their kids.
You used to work in a complete unrelated field before starting your career as food artists, do you believe in destiny?
Perhaps. I believe that your dreams can sometimes come and catch up with you at least. I was considering to go to photography school when I finished high school but chose the “safe” university option instead.
Do you feel sad when your food art is eaten?
No, because I can always relive it through the photos I've taken. It is made to be eaten.
What’s in the future?
I'm not completely sure. I've been away from food art for a time, while being on maternity leave. Now I'm slowly trying to get back into it, so I don't have a big plan ready yet.
Is there any artwork in Toi Gallery that you would like to recreate? We would absolute love to see one!
Yes, there are actually many good candidates in Toi Gallery - I love the whimsical, colorful and slightly surreal works here.
(YAY! Ida's recreation of a Toi's artwork is coming up soon!! )
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