About this project
This is for anyone who feels deeply and loves food and art!
In being a private chef for almost 20 years, I have had the privilege of cooking and eating all over the world. Cooking for people on an intimate level has shown me how much people can be moved by food and dining. My love for creativity has always pushed me to explore new tastes and create new dishes. At one point, exploring other creative outlets came into play. Getting to know and work with highly innovative designers from London showed me that there really are no limits to how food can be experienced. That is how the seed for this book was planted.
With this newfound inspiration, I started a dining group called CR8 (pronounced "Create") over seven years ago. The endeavor had zero limits on possibilities – I wanted to truly explore creative dining. Everything from the dining room to the lighting and even the story behind each dinner was to be a new event. The dishes for each session weren't created until a concept defined each CR8. This is where I truly found my stride. See for yourself in the photos below!
I also had my first gallery show of some of the artwork in the book just a few months ago. To add another sensory layer to the show, everyone was able to taste the emotion related to each concept. Wow, what a turn out - here are some photos!
Bringing the Book to Life
So why would I do this? The energy of this project has quantified into wanting to share it with a wider audience beyond those who have been to one of my dining events or gallery pop ups in Los Angeles, Berlin, Seattle or London.
Since CR8 began, I have received hundreds of emails from all over the world asking to purchase my first book whenever it was ready. In speaking with some very creative and business savvy people, they all pointed to preselling the book on Kickstarter.
The First Edition Book
Using photography and evocative writing, this finely bound, 200-page, photo-oriented volume will include 12 chapters, each on a different complex emotion expressed through a unique dessert that I created for that expression. The book is in portrait format style and will be 9.84 x 13.78 inches.
Because this is not a cookbook but rather an aesthetic experience, there are no recipes. But I have included the ingredients for each concept and explained how I put the desserts together. All of this creates a fluidity to enhance the emotional connection. The book will be printed on imported Couche Matte paper to bring the true detail of the photos to life.
Only The Best
In the pursuit of excellence and exceeding limits: I always try and surround myself with the best products in the world. This book is no exception. I am honored to have Hering Berlin, Amedei and Vanilla From Tahiti exclusively throughout the book. Not only that, some of the worlds most innovative designers and craftsmen, like Estuari Designs , Jinhyun Jeon, Andreas Fabian, Lindsay Rogers, and Katja Bremkamp are collaborating with me as well.
I have been very fortunate to combine forces with some of the world's greatest talents. They've all helped me shape not only this book, but who I am as a chef, artist and visionary.
"Roberto is one of those rare human beings who happens to be a chef. He is down to earth, approachable, technically skilled, and, most importantly, extremely creative. After seeing his first menu that we collaborated on, I was blown away. And after tasting it, it sent me to the heavens and I realized I had found a culinary soul brother. He has such a strong influence in global cuisine that really opened my heart to what was out there and his approach and planning to his cuisine is spectacular. I have yet to meet or read about any chef that has his path."
Matthew Biancaniello, cocktail chef and author of Eat Your Drink
“[Roberto's] creation inspires me to enlarge my viewpoints towards design, life, and more that reaches a new era in food and all its surrounding assets. I am very pleased to be a part of his creation and challenges."
Jinhyun Jeon, Studio Jinhyun Jeon
"As a potter, educator, and food enthusiast, I am thrilled to be a part of this exciting project that celebrates the thoughtful collaboration between art and food."
"Over the years I have been very fortunate to work with the internationally acclaimed chef and friend Roberto Cortez. What emerged was a very fruitful collaboration in which my tableware objects became part of a whole symphony of culinary experiences where content, use and form became one. I am really excited to hear that Roberto is now launching his first book about his culinary adventures, his food experiments, and his philosophy and artistry as a fantastic chef and brilliant photographer."
Andreas Fabian, Ph.D., Senior Lecturer, Faculty of Design, Media & Management. Buckinghamshire New University
"Roberto is one of the most inspiring chefs we've had the pleasure of working with. He's found new levels of flavor in our vanilla and deftly defies all that is expected in food to create some truly incredible dining experiences. Imaginative, masterful, inspiring, we cannot say enough great things about Chef Roberto and his talents. We couldn't be more excited about his new book. If it's half as good as the dishes he's prepared using our vanilla, it's going to be a mouthwatering visual feast."
Peter Cohen, Vanilla From Tahiti
This book wouldn't be possible without my incredibly talented team!
Martin Bencomo, Art Direction
Lisa Y. Garibay, Editor
Rene Cortez, Marketing Director
Adrian Mees C., Eclipse Printing
Risks and challenges
While we are working hard to ensure that this book is printed without delay, there are always possibilities of risks and challenges:
1. Unseen delays from the printer: I am honored to be printing with such a high-end printing company as Eclipse. Getting the details of the printing absolutely correct may slightly delay the final product.
2. Delay in shipping date: Once again, if there is a delay from the printer, this may push back the shipping date and therefore the expected time of receiving the book. Should this happen, we will alert everyone right away and keep everyone in the loop!
3. Slight delays from the art direction or final editing: In light of making this book the best it can be, it may require a slight extension on the timeline. Again, we will keep everyone in the loop should this occur.Learn about accountability on Kickstarter
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