I relate to food at the emotional level.

When I accepted Bernardaud's invitation, I had to let go and, for the first time, accept that my work would continue to evolve, but wouldn't be able to control that evolution. It inspired me to think that people would be eating in my paintings. It would be like a discussion with the person about to discover the landscape or the history of the dish, because each dish has a history.

I painted directly onto the plates, just as I do with my canvases. I prepare random, improbable mixtures of organic substances and watch the changes as they dry. I like mixtures and transformations.

It's paradoxical, but I cook at my studio, but not at home! This project has gotten me thinking about how I relate to food, about the person that is going to eat the food in my plate and how I will succeed in nourishing that person. For the first time, I prepared food for myself, a real dish, composing food on the plate to look nice. I took care of myself."