It's too hot to be talking about chocolat chaud... But I want to post about an Xmas party. David Dewey was my watercolor Prof for 12+ year at NAD, Parsons and summers at his Maine workshop. Annually David ran a Christmas dessert class that we all looked forward to. We'd bring in outrageous desserts and DD would set up a crazy, wild still life. We'd paint for 2 hours and finally eat the desserts and drink champagne to celebrate!This is an old Xmas demo of David's from 1996. Painting CHOCOLATE is no piece of cake...We were not supposed to use any "brown" colors. Instead we had to mix the chocolate color out of Indian Red + Pthalo Blue for example.I painted this at the 2000 dessert party. Pencil notes are all over it - overheard comments by David: "Frustration is healthy...you can always throw it away..continuity & change...what keeps you going - maintain interest...
trust the medium...be loose..."I did color swatches last week using Fancy Food Show choco bits. The trick is not to let the BROWNS go dead.
Go for a "chocolatie" feeling. "Organic paint" is when "pigments are allowed to mingle naturally on the palette or on paper wet-on-wet to describe three-dimensional form".
Taken from David's book, THE WATERCOLOR BOOK, one of the best.Some of my fellow classmates dessert paintings:Pam Fenwick did this painting last December.From Ruth J. BaronVivian Troy's painting.Last May David announced he was going off to Maine to paint full-time and he left our gang of 20 Tuesday-night-devotées.
Since then I've been painting chocolate and desserts 24/7!
What will I do next XMAS ?