Is playing it safe in terms of design the way to beat out the competition? Does comfort rule over originality?
I have to preface this blog by saying that hands-down Janet Kim was my favorite chef on this season of Rocco’s Dinner Party. I think she might have read my book, Party Like a Rock Star!
You may be surprised that I am saying this, but Janet was the only chef that inspired me as a designer to go full throttle into her room without any fear or restrictions. She also mixed the inspiration of music with her design, instead of being so incredibly literal, like many of the chefs have been so far, in terms of props and measurements. She was also not food-oriented in terms of her design at all, which was certainly a pleasant change for me. Janet and I didn’t even discuss her dining table much in our consultation, or her food really. She was more intrigued by the entire room experience, which to me, makes up a true environmental design.
As I sat next to this chill lady, I didn’t expect her to pull out terms like punk rock, Sid Vicious, Vivienne Westwood (one of my favorite fashion designers), and awesome distressed tartan plaid curtains!I was so happy I almost fell off of my seat, no joke! So far it has been a season of chefs describing yet again a long table, measured flower arrangement,s and really literal props concerning their designs…. I talk about keeping it fun and not so literal in my book. Have some fun, people.
I love that Janet took the original gastro-pub concept, which was derived from the original pubs in England that served up “pub grub" of high quality with a casual and celebratory atmosphere, into another era of England, which celebrated the huge movement of punk rock, and the high fashion that was born out of it. To me, this was unexpected, but completely genuine and absolutely held just as much merit as the more literal gastro-pub atmosphere that Kevin wanted for his dining room.
OMGSH, Janet's room was awesome and that chandelier was amazing! Would so love to have that in my home! Great job!
ps....Janet should've won. :)
I just have to say this is my new favorite show! I love that not only is this show about the food, but also about the decor! I have more friends who have become addicts to this show, including one friend who stayed up to watch all the episodes back to back so he could catch up!
I agree with you about Janet's room. I think her creativity really came out in the room and that though you did an amazing job on Kevin's room, i was on Team Janet all the way!! I know Gastropub is all about comfort but I thought the guests and Rocco might have fell into comfort too much to really appreciate Janet's ideas and your design!
i love the "dog save the queen" poster/canvas? you put on the wall in this episode. If you dont mind sharing would like to know where i could purchase something like that.
Jes, you and Janet Rock!! Rocco missed Janet's talent and brilliance completely. Her kimchi a trois was original, and her design alignment with food was exceptional. My guess is he was miffed that she had worked with chefs more famous (and better) than him, vs. mass-production of the "winner".
I seem to be the only one who tguohht this was really bogus. They didn't like the deconstruction of Janet's salad, but hey were crazy about the bone marrow and the dessert and didn't have major criticisms of any dish. The guy's dinner, the saffron tasted like licking bathroom tile (and damn, I've been tempted to figure out just how she knew that, like Nigella knowing how the inner thigh of an 18th century courtesan quivers) and they didn't like his dessert. I tguohht she had it wrapped up.But beyond that, this is just more of the whole "technically perfect but soulless Asian" that reality competitions tend to trot out. Hung on TC. Even whats-her-name on ANTM. Whitney's getting it now on TNFNS. It's offensive to me, and I don't buy it at all. I think it's just a way to strike back at someone who's done a damn fine job of learning a craft. If you can't beat 'em, call technical perfection a flaw. /end rant. ;)