During a color consultation, I like to reference food as a visual. Hot fudge and orange marmalade paint a clearer picture and helps prevent end results that leave you feeling unsatisfied.
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With food, you're the artist; you put the colour in it, you present it to the table and it has the ability to knock out the senses. It can look fabulous, be beautifully presented and smell great and taste good as well.
Full, saturated colours have an emotional significance I want to avoid.
Color is a matter of taste and of sensitivity.
The more colorful the food, the better. I try to add color to my diet, which means vegetables and fruits.
I use color in terms of emotional quality, as a vehicle for feeling... feeling is everything I have experienced or thought.
I'm into very colorful food. Obviously lots of flavor, but I think we eat with our eyes first, so it has to look great. The presentation has to be great.
I love the challenge of taking colors that are totally disparate and making them work together in an interesting way.
You must try to match your colors as nearly as you can to those you see before you, and you must study the effects of light and shade on nature's own hues and tints.
I love dishes that feature the various shades of a single colour, making you stop to check what's in there.
I used to rely on black-and-white, and while I was working on 'Smile,' I learned to adapt to color on my end.
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