THE ART OF CONTRAST: A VISUAL TRIP WITH NISSAN PHILIPPINES

Websitebanner.jpg

CREATING DISHES IS NEVER SIMPLY ABOUT “JUST COOKING.” ASK ANY CHEF ON HOW THE CREATIVE PROCESS IS LIKE — MORE OFTEN THAN NOT, A LENGTHY WALK THROUGH THEIR CHILDHOOD, PAST EXPERIENCES, AND ANYTHING THEY FANCY WILL LIGHT UP THE WHOLE CONVERSATION. THE LINK BETWEEN THE INSPIRATION AND THE CREATION IS WHAT MAKES A CHEF ESSENTIALLY AN ARTIST. THE CASE IS NO DIFFERENT WITH 12/10’S EXECUTIVE CHEF, GAB BUSTOS, AS HE TAKES INSPIRATION FROM THE STRONG COLORS OF RED AND WHITE FROM THE STRIKING NEW NISSAN JUKE N-STYLE TO CREATE A GASTRONOMICAL TAKE ON THE ART OF CONTRAST.

  BEET AND COCONUT

BEET AND COCONUT

  RAW BEEF AND ENOKI

RAW BEEF AND ENOKI

BUSTOS TEAMED UP WITH PHOTOGRAPHER, KOJI ARBOLEDA, TO SHOWCASE THE BEAUTY OF CERTAIN RED AND WHITE INGREDIENTS INDIVIDUALLY WHILST PRESENTING THE REALITY THAT WITH A GOOD EYE FOR DETAIL AND AN IN-DEPTH UNDERSTANDING OF RESOURCES, THERE IS INDEED A POSSIBILITY FOR A WELL EXECUTED ART IN CONTRASTS.

OTHER THAN THE STRIKING PALETTE OF RED AND WHITE, BUSTOS TOYED AROUND WITH DIFFERENT REALITIES THAT AMUSED HIM TO COME UP WITH FOUR DISTINCT DISHES INSPIRED BY THE NISSAN JUKE N-STYLE – DIFFERENCES IN ALTITUDE WERE THE MAIN INSPIRATION FOR HIS BEET & COCONUT DISH, THE IDEA OF TIME AND DECAY FOR RAW BEEF & ENOKI, 

  CRAB, GREEN APPLE, COCONUT, BEET, IKURA

CRAB, GREEN APPLE, COCONUT, BEET, IKURA

  WAGYU SASHIMI, SEAWEED, YUZU KOSHO, ENOKI, CEP

WAGYU SASHIMI, SEAWEED, YUZU KOSHO, ENOKI, CEP

  KISU KATSU, RED PEPPER, YUZU, ALMOND

KISU KATSU, RED PEPPER, YUZU, ALMOND

  SAKE & HOKKAIDO MILK ICE CREAM, TOMATO, BLACK SESAME

SAKE & HOKKAIDO MILK ICE CREAM, TOMATO, BLACK SESAME

AS BUSTOS AND ARBOLEDA PRESENTS A REINVENTED GASTRONOMICAL EXPERIENCE, THE NISSAN JUKE N-STYLE REINVENTS STYLE ON THE ROAD WITH ITS NEW STRIKING COLORS – PEARL WHITE AND BRILLIANT SILVER WITH RED ACCENTS – BECAUSE NOTHING CAN GET MORE INSPIRING THAN A STANDOUT. SEE MORE OF NISSAN’S INNOVATION AT WWW.NISSAN.PH

Althea De Rivera