Lovely Daze is a curatorial journal of artists’ writings and artworks published biannually in limited editions. For this special edition: Rose, we are pleased to present a collection of delicious recipes composed by pastry chef Angela Garcia, with drawings by artist Cristina Rodriguez. The joint creation was realized for
Lovely Daze Issue 6: “A rose is a rose is a rose is a rose”, with the essence of the perennial celebrated as the main ingredient.
publisher/editor/designer ~ charwei tsai
editors ~ kelly carmena, lesley ma, sabrina shaffer
pastry chef ~ angela garcia
artist ~ cristina rodriguez
copyright ~ lovely daze, autumn 2009
printed in my beloved formosa
KELLY CARMENA lives and works in New York City.
ANGELA GARCIA was born in Colombia in 1980. She graduated from l’Ecole Supérieure des Arts Culinaires de Paul Bocuse in Lyon, France. Having graduated with the Grand Diplome (Major de Promotion), Angela further cultivated her technique under the direction of such chefs Alain Ducasse (Paris and New York), Pascal Barbot (Paris), Cristophe Moret (Paris), Carlo Cracco (Milan), Pascal Molines (Lyon), Claus Weitbrecht (Lyon), Christophe Canati (Saint-Émilion). Inspired by the concept of Lovely Daze, Angela launched her own company, Lovely Daze Desserts in Miami.
LESLEY MA is excited to start a new chapter of her life as she will be a Ph. D. student in Art History, Theory, and Criticism at the University of California, San Diego in fall 2009. She thanks her friends, family, and New York for the inspiration throughout the past six years.
CRISTINA RODRIGUEZ is a Colombian artist and designer currently living and working in the colorful Little Havana neighborhood in Miami, Florida. Cristina earned a BFA in Industrial Design at Rhode Island School of Design and furthered her studies at Parsons School of Design in New York. She co-founded the by_number studio in 2003, a design collective fabricating one-of-a-kind, handmade products.
SABRINA SHAFFER is adventuring in New England with Christopher Finlay, whom she very much enjoys cooking for. A hard copy of Charwei’s Transience sits on the fireplace mantle of their kitchen.
CHARWEI TSAI wakes up in a different city every month. Her dreams are mixed with strangers and long-lost friends, set in seemingly familiar hallways. She feels especially confused when finally arriving at home to find herself editing a cookbook in French, a language that continues to escape her tongue.