Kristiane Kegelmann Exhibition
Kristiane Kegelmann to take over the space between the glass and curtains of their shop window. During this period, the restaurant’s traditional small treat for the way home will be a praline of Kegelmann’s label PARS Pralinen. Head-Chef Micha Schäfer and Kristiane Kegelmann worked together to develop a filling for this special edition.
Starting mid-October (17.10.2019) Nobelhart & Schmutzig cooperates with the artist Kristiane Kegelmann. The small bite for their guests way home which the restaurant traditionally provides at the end of the dinner will be a chocolate of Kegelmann’s label PARS Pralinen, whose special filling she is developing for this occasion together with head-chef Micha Schäfer. As with most of her chocolates, the artist only uses regional products of the highest quality for the filling. The couverture used here comes from Holger Intveld (Xogue) who processes only fair trade fine cocoa from the best possible cultivation conditions. Roasting, breaking, separating, mingling – All steps from raw beans to couverture are carried out by the Berlin chocolate specialist himself.
During this period, sculptures by Kristiane Kegelmann will also be on display in the restaurant windows of Nobelhart & Schmutzig. The work Body of Work is not a finished study, but an ongoing one that deals with the relationship between different bodies, volumes, structures and textures. Kegelmann combines stable materials like steel with fragile ones like kefir and other organic elements. She creates objects that leave room for transformation in a harmonious juxtaposition.
Kristiane Kegelmann (*1990 in Munich, Germany) initially worked as a classical confectioner in the traditional Viennese Hofzuckerbächerei Demel, where she also completed her masters in the field. Kegelmann has been active as a sculptor since 2014. Her works have already been exhibited at Haus der Kunst, Munich, at the MAK Museum für Angewandte und Zeitgenössische Kunst, Vienna, and in many galleries as well as published in magazines, including Vogue Germany and Time Magazine.
Since 2016 the artist has been producing exclusive and individual chocolates in addition to the visual arts, which have been available under the PARS label (Latin: small piece/element of) since January 2019. This work offers her the opportunity to maintain her contacts within the gastronomy and to farmers as well as to convey her appreciation of sustainable and regional agriculture.
For her PARS editions, Kristiane Kegelmann experiments with seasonal products from small producers, such as dried flowers (dill, elderberry, cherry…), Jerusalem artichokes, kefir, spruce tips or hay.
Kristiane Kegelmann Exhibition
Kristiane Kegelmann to take over the space between the glass and curtains of their shop window. During this period, the restaurant’s traditional small treat for the way home will be a praline of Kegelmann’s label PARS Pralinen. Head-Chef Micha Schäfer and Kristiane Kegelmann worked together to develop a filling for this special edition.
Starting mid-October (17.10.2019) Nobelhart & Schmutzig cooperates with the artist Kristiane Kegelmann. The small bite for their guests way home which the restaurant traditionally provides at the end of the dinner will be a chocolate of Kegelmann’s label PARS Pralinen, whose special filling she is developing for this occasion together with head-chef Micha Schäfer. As with most of her chocolates, the artist only uses regional products of the highest quality for the filling. The couverture used here comes from Holger Intveld (Xogue) who processes only fair trade fine cocoa from the best possible cultivation conditions. Roasting, breaking, separating, mingling – All steps from raw beans to couverture are carried out by the Berlin chocolate specialist himself.
During this period, sculptures by Kristiane Kegelmann will also be on display in the restaurant windows of Nobelhart & Schmutzig. The work Body of Work is not a finished study, but an ongoing one that deals with the relationship between different bodies, volumes, structures and textures. Kegelmann combines stable materials like steel with fragile ones like kefir and other organic elements. She creates objects that leave room for transformation in a harmonious juxtaposition.
Kristiane Kegelmann (*1990 in Munich, Germany) initially worked as a classical confectioner in the traditional Viennese Hofzuckerbächerei Demel, where she also completed her masters in the field. Kegelmann has been active as a sculptor since 2014. Her works have already been exhibited at Haus der Kunst, Munich, at the MAK Museum für Angewandte und Zeitgenössische Kunst, Vienna, and in many galleries as well as published in magazines, including Vogue Germany and Time Magazine.
Since 2016 the artist has been producing exclusive and individual chocolates in addition to the visual arts, which have been available under the PARS label (Latin: small piece/element of) since January 2019. This work offers her the opportunity to maintain her contacts within the gastronomy and to farmers as well as to convey her appreciation of sustainable and regional agriculture.
For her PARS editions, Kristiane Kegelmann experiments with seasonal products from small producers, such as dried flowers (dill, elderberry, cherry…), Jerusalem artichokes, kefir, spruce tips or hay.