SFMOMA 75 years of Inspiration

February 15, 2010 on 1:29 pm | In Blog, Press | Comments

The idea of art being a form of inspiration, is so true. Looking at art evokes a response that can be emotional, inspirational of just sheer enjoyment. When I was asked by the SFMOMA to be a part of the MUSE campaign I had no idea that I would be paired with such an iconic artist such as Andy Warhol. I am Honored and humbled at the same time, I can still remember the first time I saw his works in DC, on a date with my now wife at the National Art Gallery. He took what everyone looked at as status quo and changed it, such a thing as a simple soup can or a portrait changed the way I look at food today. Thank you Mr Warhol for Inspiring me to never believe in status quo!!!

	Chris Cosentino and Self-Portrait by Andy Warhol Chris Cosentino, chef Executive chef, Incanto; co-creator, Boccalone Salumeria Chris Cosentino’s passion for food took seed well before he ever donned chef’s whites. He took his first executive chef position in 2002 at Incanto in San Francisco. His innovative interpretations of rustic Italian fare promptly earned the restaurant its first three-star review from the San Francisco Chronicle. Since then, Cosentino has gained national acclaim as a leading proponent of offal cookery. His approach stems from a belief that no part of an animal slaughtered for food should go to waste. Cosentino is committed to sustainable principles and humanely raised meats and is an avid researcher of ancient cooking techniques and culinary lore. Cosentino is co-creator of Boccalone, an artisanal salumeria. His passion for offal has led him to work on the definitive cookbook on the subject, aimed at providing essential instruction on the preparation of offal for both professional and home cooks. Andy Warhol, Self-Portrait, 1967; Collection SFMOMA, gift of Harry W. and Mary Margaret Anderson; © 2010 The Andy Warhol Foundation for the Visual Arts/ARS, New York

Chris Cosentino and Self-Portrait by Andy Warhol

Chris Cosentino, chef
Executive chef, Incanto; co-creator, Boccalone Salumeria

Chris Cosentino’s passion for food took seed well before he ever donned chef’s whites. He took his first executive chef position in 2002 at Incanto in San Francisco. His innovative interpretations of rustic Italian fare promptly earned the restaurant its first three-star review from the San Francisco Chronicle. Since then, Cosentino has gained national acclaim as a leading proponent of offal cookery. His approach stems from a belief that no part of an animal slaughtered for food should go to waste. Cosentino is committed to sustainable principles and humanely raised meats and is an avid researcher of ancient cooking techniques and culinary lore. Cosentino is co-creator of Boccalone, an artisanal salumeria. His passion for offal has led him to work on the definitive cookbook on the subject, aimed at providing essential instruction on the preparation of offal for both professional and home cooks.

Offal Good™

SFMOMA 75 years of Inspiration

Chris Cosentino and Self-Portrait by Andy Warhol

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