chocolatecheese's posterous

warren laine-naida

Information for potential authors.

This post is intended for potential authors, and those interested in doing business in Germany. It is intended to bring to light facts which may be of use to other authors when it comes to the publication of their work.  This post is in no way intended to be a promotion of nor a warning against doing business with Dr Nils Aschenbeck, nor is it in any way intended to be a promotion of nor condemnation of his person.   It deals with the documented facts and pitfalls of doing business. 

My book, "art in chocolate", was published in april 2009 by aschenbeck media in Bremen.  My book was listed on their website - however the website has now been closed.

http://www.aschenbeckmedia.de/index.php/catalogsearch/result/?q=warren&x=29&y=14

The contract entered into with Dr Aschenbeck's company in April 2009 was for the production of 2000 copies of my book for a cost of €3000. 
The amount was paid in full by myself prior to the printing of the book. 
In our contract 1000 copies of the book were to be delivered to me and 1000 were to be printed for sale and use by the publisher.
The initial working relationship between us was both enjoyable and productive and a friendship was born from this process.

By October of 2009 I had received only 500 copies of my book.  
I made many attempts to receive the rest of the books - this lasting from October 2009 until June 2010.
In June an agreement was made between myself and aschenbeck media simply to reimburse me €500 for the remaining copies I had not received. 
This sum was billed but until today's date never paid me by aschenbeck media, even after many requests and his agreements to pay.

In November 2010 I turned the matter over to my lawyer, Eichbaum-Mogenstern in Bremen.
A letter outlining the complaint was sent to aschenbeck media and to today's date no payment was made even though an agreement to pay was entered into.
The aschenbeck company was closed and bankruptcy was entered into in March 2011.

To collect an outstanding 500 euro or to receive the outstanding 500 books took my time from April 2009 until March 2011 without result.
My lawyer was informed by Dr Aschenbeck that he was declaring bankruptcy.

If this is so, I find it hard to accept that he is now, with a new company with whom I have no contract, selling my books for which I did not and now will not receive any compensation.
The same can be asked about the other author's books ...

In April 2011, two years after publication of my work and after declaring bankruptcy, Dr Aschenbeck has published yet another work:
http://aschenbeckmedia.blogspot.com/ 
Neu im April bei aschenbeck media:

Björn Bischoff: Worpswede von A bis Z, Das Künstlerdorf
16,80 Euro
ISBN 978-3-941624-60-3
im Buchhandel oder unter aschenbeckmedia@gmail.com

To this date I also received no information about the sales of my book through the publisher.  
I have no knowledge if the 1000 copies that were to be printed by the publisher were ever printed, or if so if any were sold. 
No royalties were reported to nor received by me for my book.
In addition I had to pay for the services of my lawyer trying to recoup the unpaid monies and unpublished books.

This post is intended for potential authors, and those interested in doing business in Germany. It is intended to bring to light facts which may be of use to other authors when it comes to the publication of their work.  This post is in no way intended to be a promotion of nor a warning against doing business with Dr Nils Aschenbeck, nor is it in any way intended to be a promotion of nor condemnation of his person.   It deals with the documented facts and pitfalls of doing business.

One Month, 4 New Wicked Chocolate Ideas to try at home ...

These 4 desserts were featured at Brennan's during February - it might be the change in air, being back in Canada after 20 years in Europe - but my wife says my cooking has improved in the month since we've been back ...  ;o)

Chocolate Shots - pots au chocolat - with Bacon and Rosemary

White Chocolate Goat Cheese Mousse - with Spicy Mango and Papaya Salsa

Butternut Squash White Chocolate Sponge - with Chocolate Caramel Sauce

Espresso Chocolate Sponge - with Onion Marmalade

no one likes following a recipe - you never have all the ingredients, measure wrong, and basically panic  - it's not pharmacology - it's food you're making.  so sit back and relax.  taste, make mistakes, enjoy. it's chocolate.  how can you not enjoy it?

chocolate shots.
this is a reduction of sugar, white wine, lemon juice, chocolate and whipping cream.  fresh rosemary is added to flavour and then rendered bacon fat is added at the end for richness.  as if it required further richness ... the reduction is poured into sherry glasses and left to set.

white chocolate goat cheese mousse.
a blend of whipping cream, chevre and white chocolate - which can be shaved or melted depending on your taste.  poured into a glass and topped with a salsa of fresh mango and papaya jazzed up with lime juice.

butternut squash sponge.
butternut squash is sweated with butter, sugar and walnuts, then baked with egg and white chocolate to form a brulee.  a simple sponge is baked and cut into squares which are soaked in a whisky sugar syrup and then warmed in the oven.  the butternut brulee is spooned over top of the sponge to serve.  drizzle a caramel sauce made from butter, sugar, dark chocolate and whipping cream.

espresso sponge.
again the simple sponge, this time cut into a small round and again spaked in sugar syrup and warmed for service.  make a ganache from whipping cream, dark chocolate and espresso.  warm a few spoonfuls of this and coat from the top the sponge piece.  top this with onion marmalade.  onion marmalade can be made by pairing fresh chopped onions with jam sugar like you make any fruit jam.  usually onion marmalde is used for grilled meats and grilled cheese sandwiches - I know -  but if your mouth hasn't had an orgasm then try it with chocolate now - get ready :o)

chocolate workshop @the bluehouse november 28, 2010

15 participants, 2 press, 4 hours, 30 kilo of chocolate, 1 photographer and 1 chef. creations by everybody, captured by konstantin mihov.

www.chocolatecheese.de

facebook gallery: http://www.facebook.com/#!/album.php?aid=2035719&id=210100895
images in stunning b&w: http://imperfiction.com/2010/11/chocolate-christmas-decoration-workshop
Press article: Süße Unikat aus Shokolade http://www.weser-kurier.de/Artikel/Bremen/Stadtteile/Bremen-Nord/279592/Suesse+Unikate+aus+Schokolade.html


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Workshopteilnehmer erlernen im Vegesacker "Blue House" die Grundlagen der "Chocolate Art"

 - 03.12.2010

Süße Unikate aus Schokolade

Von Christian Pfeiff

Vegesack. Ein klebrig-süßes Tohuwabohu herrscht in der Gemeinschaftsküche des Hauses am Vegesacker Bahnhofsplatz 2. Mit hohem Eifer wird geschmolzen, geformt, kombiniert, verziert, dekoriert und schnabuliert; schließlich geht es an diesem Nachmittag um die Schokolade.

"Schokolade ist ein dankbares Arbeitsmaterial, das sich sehr gut formen lässt", weiß der kanadische Meisterkoch Warren Laine-Naida. Seit gut zehn Jahren hat er sich neben seiner aktuellen Tätigkeit an der Jacobs University auf die Schöpfung von immer neuen, kunstvollen Schokoladenkreationen spezialisiert und war mit seiner "Chocolate Art" bereits weltweit auf Ausstellungen vertreten.

In der Gemeinschaftsküche des den meisten Vegesackern vermutlich eher als "Haus am Hafen" bekannten "Blue House" teilte er das grundlegende Basiswissen dieser Tätigkeit ebenso wie zahlreiche Tipps aus der Praxis unlängst mit den Teilnehmern eines "Chocolate Workshops". Dass das Gros des Teilnehmerfeldes dem direkten Umfeld der Jacobs University entstammt, verwundert wenig, handelt es sich beim "Blue House" doch um eines der Studentenwohnheime.

Camembert, zart ummantelt

Neben Studenten, Mitarbeitern und Mäzenen der Universität versammeln sich jedoch auch weitere interessierte Schokoladenliebhaber sowie in Person des amtierenden Vegesacker Jungen Max Neumeyer auch Lokalprominenz an den Tischen. Im Kollektiv wird nach Herzenslust kombiniert und experimentiert, unter anderem entstehen kleine Pralinés, Schokoschalen, Ravioli aus weißer Schokolade und Rosmarinblättern, Schokoladenröllchen mit diversen Füllungen und vieles mehr; der Fantasie und Kreativität der Teilnehmer sind keine Grenzen gesetzt.

"Man kann Schokolade mit fast allem kombinieren, außer mit Fisch", weiß Laine-Naida, der gerade im Begriff ist, ein Stück Camembert mit geschmolzener Zartbitterschokolade zu ummanteln. Dementsprechend variationsreich liest sich die Liste der den Teilnehmern zur Verfügung gestellten Kombinationszutaten: Neben Marzipan, Mandeln, Kirschen, Walnüssen und Krokant finden sich auf dieser auch Creme Fraiche, Anis, Chili, geraspelte Kokosnüsse und Zitronenstückchen.

Mittels einfacher Alltagsgegenstände wie Streichmessern, Luftballons, Garnierspritzen oder präparierten Luftpolsterfolien wird die geschmolzene Schokolade in ihre gewünschte Grundform gebracht, die süßen Unikate anschließend ebenso liebevoll verziert. "Man könnte am ehesten sagen: Statt Weihnachtsplätzchen machen wir hier eben Weihnachtskonfekt", schmunzelt der Meisterkoch, dessen langjährige Großküchenerfahrung ihm sekündlich anzumerken ist.

Unablässig streift der Kanadier tigerartig durch die Küche, scheint seine Augen gleichzeitig überall zu haben, versorgt die Teilnehmer kumpelhaft, aber auch mit der gebotenen Knappheit mit kleinen Tricks und Kniffen zur Formgebung und arbeitet parallel hierzu selbst an kleinen Kreationen. "Die Arbeit mit Schokolade ist wirklich nicht schwer, selbst mit einfachen Haushaltsgegenständen lassen sich ebenso schmackhafte wie anschauliche Ergebnisse erzielen; man braucht nur ein bisschen Fantasie und Experimentierfreudigkeit", instruiert er die Teilnehmerrunde.

 

phallocentrism and other chocolate perversions

Laine-naida

... it’s drizzling rain as I enter the Museum Quartier 21, snuggled in between all those temples, all that art, all that money, all that pretence and whispered critique and well – the organiser of the show confided to me over a beer at 2 in the morning of my arrival that only “serious art” makes it here. Serious art. So I’m feeling pretty good. As you would wouldn’t you? As you would ...

There is a hushed silence as I enter the roped off area in a sparkly blue body stocking wearing nothing else but a pair of swim flippers and accompanied by six dwarves dressed in sackcloth and ashes. The block of chocolate awaits me in trembling anticipation beneath the hot lights. The crowd holds its breath as the music crescendos and I attack the chocolate block’s girth with a vigorous urgency and a battery of instruments including an electric toothbrush, a hair dryer, surgical tweezers, nose hair clippers, an electric whisk all lending a virile and yet somehow unclear significance to the performance.

When it is done I motion to the dwarves who wheel over the iron basket of glowing coals on squeaking coasters to my side. I remove one of the red hot branding irons from the fire and as the halogen spots explode in intensity ram the branding iron into the middle of the chocolate sculpture where it sizzles, leaving my initials. Then all is darkness and silence. The crowd goes absolutely, fucking, bananas …

buy the book of the stories  www.chocolatecheese.de/book.html
photos by Konstantin mihov 

 

Aus Schokolade Kunst zaubern

 

Vegesack (gke). Einen süßen Workshop bietet der Schokoladen-Künstler Warren Laine-Naida am Sonntag, 28. November, im Studentenwohnheim der Jacobs University am Vegesacker Bahnhofsplatz 2 an. Von 14 bis 17 Uhr kann jeder Teilnehmer mit eigenen Händen aus zwei Kilo Schokolade Skulpturen und Konfekt kreieren. Anmeldungen unter Telefon 0421/2005530. Teilnehmer zahlen pro Person 25 Euro.


© Copyright Bremer Tageszeitungen AG Ausgabe: Die Norddeutsche WEM Seite: 1 Datum: 27.10.2010

So Noble a Confection: Producing and Consuming Chocolate, 1600 - 2000 at the V&A. London

8 quarter page ads for the Fall edition V&A Magazine chocolate feature.  Photos as usual by Konstantin Mihov.

The exhibtion begins at the V&A (October 2010 – September 2011 Sackler Centre ) the same weekend as the London Chocolate Weeks kicks off with Chocolate Unwrapped.  See you there!

Exhibition synopsis: For the past 400 years chocolate has fed both our senses and our imagination. This display will chart the origins, making, importation and consumption of chocolate in South America and Europe, 1600 – 2000.
Drawing from a wide range of V&A objects, including ceramics, matalwork and prints, it will examine our enduring love affair with the 'divine nectar'.

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deconstructing the chocolate. creating the palimpsest. august 2010.

The chocolate sculptural canvas begins with the chocolate block. 6 sculptures are broken down, melted and reformed into four blocks.

These are the building blocks, the canvas, now the palimpsest of the chocolate sculptures. They too are photographed out of doors.

There is a completion of the circle of my sculpture’s creation and a return to the simplicity of texture, form and purpose.

Images by Konstatin Mihov, assistance by Chris Laine. August 15-29, 2010 in Bremen 

 

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The University Club: A Campus Affair

by Warren Laine-Naida

the gastronomic campus novel. a visiting chef's experiences in the unique microcosm that is a university. a humorous and steamy look behind the scenes of higher education. don't miss it.

http://theuniversityclub.blogspot.com/

Saturday, December 5

 Prologue

My flight is ninety minutes late. Over the lounge, populated with the tired and supine figures of the passengers, the tannoy repeats in English, French and Spanish ‘unforseen technical difficulties’ and ‘apologies for any inconvenience’. ‘Technical difficulties’. What exactly does that mean? A loose wing hurriedly riveted back into place? Coffee machines on the blink? Co-pilot stuck in traffic or just possibly between the thighs of a stewardess? We were not given any details. ‘Hydraulic fluid cable’ is alluded to with a knowing nod of the head by a man in a rumpled suit and day old growth of black stubble sitting to my left eating duty free crostini from the box. He offers me the box but I decline with a smile and a wave of my hand. He shakes the box, peers inside, grunts, stands up and shuffles over to the crowded espresso bar. Sixty minutes later, difficulties resolved, the plane takes off incredibly badly. After the shuffling and the curses, the tense smiles of the crew and the admonitions to please stow all luggage beneath the seat or in the overhead compartment, the plane takes to the air with a sudden, sickening, lurch. Like a kite, it rises perhaps six hundred meters and then banks sharply back towards Aéroport Nice. Then all hell breaks loose.

Art as Process. Chocolate Unwrapped and Out of Doors. 08.05 -16.06.2010

May 8 - June 16 2010, Jacobs University garden in Bremen.  A 5 kilo chocolate sculpture was left out of doors on May 8.  How it changes each day is recorded on film.  My works are placed and photographed out of doors and so leaving them out of doors is the next step. Dieter Roth sought to address artist’s inherent demand in Art for the eternal.  With chocolate’s deterioration over time, his chocolate works are affected by the element of change that is in all organic things and most importantly out of the influence of the artist. He used chocolate to assist in “the self degradation of the artist”.  

 

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Art as Process. Chocolate unwrapped and out of doors.

Chocolate_day1

May 8 - June 16 2010, Jacobs University garden in Bremen.  A 5 kilo chocolate sculpture was left out of doors on May 8.  How it changes each day is recorded on film.  My works are placed and photographed out of doors and so leaving them out of doors is the next step. An image from each day will be uploaded here.

Dieter Roth sought to address artist’s inherent demand in Art for the eternal.  With chocolate’s deterioration over time, his chocolate works are affected by the element of change that is in all organic things and most importantly out of the influence of the artist. He used chocolate to assist in “the self degradation of the artist”.