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Haute Couture collection.
Dirk is an Amsterdam-based grocery fashion house. The company was founded in 1942 by designers Dirk and Van der Broek.
Dirk (1955) & Van der Broek (1957) met while studying fashion at the Arnhem Academy of Art and Design in The Netherlands. They began working together upon graduation, relocating to Paris in 1993 to launch their careers.
In addition to their own lines, Dirkr & Van der Broek have collaborated with a number of other well known brands including Plus, Albert Heijn, Jumbo, Lidl, Hema and Aldi.
Women's Synthetic Ankle Shoes
Pair of synthetic pink ring lizard ankle shoes. Very pointed toe. Central seam down vamp to toe. Beige lining and sock. Sock stamped in gold: Christian Louboutin of Paris. High heel. Red leather sole stamped: Christian Louboutin, Made in Italy.
Rights info: Non commercial use accepted. Please credit to "Northampton Museums & Art Gallery". Please contact Northampton Museums Service if you wish to use this image commercially.
Location of collection: Northampton Museum & Art Gallery www.northampton.gov.uk/museums
Part of: Northampton Shoe Collection
Reference number: 2002.7
"Patricia Field" -- Fashion designer/stylist Patricia Field is this week's guest judge on America's Next Top Model on The CW
Pictured: Tyra Banks
Cycle 15
Photo: Mathieu Young / The CW
©2010 The CW Network, LLC. All Rights Reserved
Tee Fashion Designer and Model from Laos with Nigerian African Wooden Tribal Fertility Mask Oriental Cultural Portrait Havercourt Studio London March 2003
Desfile Juan Vidal.
X Valencia Fashion Week. Ágora de la Ciudad de las Artes y las Ciencias.
Valencia, 02 de febrero de 2011.
Photo: Alvaro Seguí
Orange County Fashion Week 2015
Orange County, CA – The California Riviera is no stranger to luxury or style and this year’s OCFashion Week (OCFW) will exude both those traits during its full week of events, beginning with World of Fashion Photography Exhibit and gala at Newport Lexus on Friday, February 27th and culminating in the Couture Designer event at Dawson Fine Art on Thursday, March 5th.
Each night holds something magical and fashionable, beginning at 6 pm with cocktails. Showtime on the runway begins at 7 pm, with after-parties at 10 pm. Each night is presented by Newport Lexus with signature sponsors by Toni & Guy Academy Manna Kadar Cosmetics, runway styling by Betinnis in Brea and will spot light a different charity each night. Orange County Fashion Week is produced by Hauteoc Inc. Discover the World You've Been Missing. Discover the World of Orange County.
NEWPORT BEACH, FEBRUARY 28th, 2015 – OC Fashion Week is proud to announce that this season’s 2015 presenting sponsor, Newport Lexus of Newport Beach, will be the site for this year’s SUGAR RUSH. The event will be held on Saturday, February 28, 2015 from 6:00pm – 9:00pm and will showcase makeovers, a celebrity runway show and the Fashionably Responsible Awards Reception. The night will also feature models from popular television show America's Next Top Models.
Beginning at 7 pm, Brit B of BeachCandy Swimwear will open the presentation showcase of Orange County Sugar Rush designers with a preview of her latest collection of swimwear, followed by the Fabulous Life of Claire Farewell’s London designer wear. As the night continues, designers Victoria by Elizabeth, According to Kimberly and Men’s Undercover Underwear debuts an exciting runway tribute to OC Fashion Week’s to retailers and fashion designers that embrace both cause and commerce in their business practices. Jewelry, handbag and accessories designers will showcase their goods, alongside pop-up shops with a portion of the proceeds donating to Working Wardrobes, which has helped more than 70,000 victims of abuse and addiction regain control of their lives by helping them dress for success.
Additionally, guests will have the opportunity to receive makeovers throughout the evening by Manna Kadar Cosmetics founder and CEO Manna Kadar. A noted industry expert, beauty editor and makeup artist to an impressive roster of celebrity clients, Manna has made her mark as a true trendsetter in the world of beauty.
Other evening highlights include a runway show featuring past contestants from America’s Next Top Model and up-and-coming designers that give back to this fashion-studded evening.
Meet the Designers:
Brit B. of BeachCandy Swimwear: A native of Orange County, with her signature store in Corona del Mar, Brit B. creates custom swimsuits for clients with the goal of making every woman feel beautiful and comfortable.
Claire Farwell of Claire Farwell London: A former model and survivor of cancer, Farwell has not only succeeded in one of the toughest industries she has also been a tireless supporter of women fighting cancer.
Manoni Handbags and Accessories: Hand-crafted out of full-grained ostrich and crocodile, every handbag is designed for the chic, fashion-forward-thinking woman.
Victoria by Elizabeth: Pencil Skirt Designers innovating style bringing the elegance of women, by heart and soul.
Kimberly Luu of According to Kimberly: Born and raised in Orange County, the multitalented Luu is a clinician, blogger and designer whose first design won Top Five at OC Fashion Week’s 2011 Designer competition. That was just the beginning of her success story.
Salt Shoes SALT SHOES are uniquely designed with your comfort in mind. But having flexibility by way of look and color is what makes Salt Shoes the “IT” wedge or heel to get. Interchangeable straps allow you to create a new look with each outfit.
What a Betty
What A Betty designs have been seen everywhere from gorgeous brides, to celebrities on the red carpet and has been on hit TV Shows such as “Revenge” and "VH1", and high fashion and bridal magazines.
Undercover Underwear
Adriana Viano is the owner and founder of UnderCover MensWear Inc. Adriana always had the vision that the privilege of the right, sexy and comfortable underwear and loungewear should not only be for women. She always believed that men were in need of their own "Victoria's Secret". UnderCoverMensWear.com is an on line only boutique with unique and innovative products carefully chosen from around the world. All items sold in the on line store will not be found in any department stores.
The less-glamorous stuff from a fashion designer's lookbook shoot this week. This is Varet Studio in Brooklyn, my home for the season.
Victoria, one of the models, and Britney, the hair/makeup artist, looking over proof images on my laptop in between outfits.
Backless Wedding Dresses | #fashion #gowns #dresses #couture #brides #engaged#newlyweds #weddingday #engagement #dressesforsale #weddingidea #replicas #designers #weddingdesigners #bridaldesigners #weddingphotography #weddingplanning #weddingstyle #weddingfashion #weddingtime #weddingseason #weddingprep #weddingcountdown #weddingdetails #weddinginspirations #weddingbells
Last week I've made a group portrait of students of fashion design in Ljubljana
everything about the portrait on my blog:
Permalink: borutpeterlin.wordpress.com/2011/05/31/fashion-designers-...
Strobist info: An SB900 with a softbox above left.
Below, the full interview with Dr. Nathan Myhrvold (from Nov 21, 2011):
Unless you’ve been hiding under some kind of rock, you’ve probably heard of Modernist Cuisine: The Art and Science of Cooking, the stunning six-volume, 2,400-page, 50-pound*, $625 cookbook that came out early this year. Nathan Myhrvold, whose team of 30 spent three-and-a-half years** in a 20,000 square foot lab (complete with a high speed camera and a machine shop) working on the tome, was in town this week to speak to about 250 food and science nerds at an event hosted by The Cookbook Store at the Isabel Bader Theatre. A staggering polymath, Myhrvold had already acquired a pair of master’s (economics and geophysics) and a Princeton Ph.D. (theoretical and mathematical physics) by age 23, before working with Stephen Hawking at Cambridge, holding the Chief Technology Officer job at Microsoft, running a patent empire called Intellectual Ventures and dabbling in photography, paleontology and, of course, cutting-edge food. We sat with Myhrvold over breakfast to talk about the surprising success of Modernist Cuisine and what the future holds for the project.
RS: Some say that the Modernist Cuisine is the cookbook of all cookbooks. Others say it’s like an encyclopedia. Then there are those that look at it as a coffee table book because it’s so visually appealing.
NM: If you’ve got a small apartment, you can use it as the coffee table! [Laughs]
RS: How would you classify the set?
NM: The book was designed to be all those things – everyone can take from it what they want. If you go into a kitchen store, there’s tones of fancy knifes, copper pots, and those things that people buy – some use them as professional tools; some people use them as a status symbol, haha; some people love food and all aspects of it. The book has all the capabilities of those things.
Most people are passionate and curious about cooking, regardless of who you are, then the pictures or the information may be enough. I say passionate and curious because if you are more utilitarian in your goal – a journalist in the UK had said “the top selling cookbook in the UK is Jaime Oliver’s 30 minute meals” – that’s very different. It’s a fine book, but if all you want is to cook a meal in 30 minutes, then go buy his book or a hundred other books like that. That’s a very mission oriented view of cooking. If you’re on a mission, then people already service that, but my book is about satisfying passion and curiosity in a broad way. It’s not about 30 minute meals... there are things in the book that can be used for 30 minute meals and if you wanted a 30 minute meal comparison between Jaime Oliver and our book, we’d be happy to rise to the occasion. But there are also recipes in the book that take a hundred hours [laughs].
If you’re task oriented (what’s the quickest way to cook a 30 minute meal), then I say, buy his book. But if you’re curious how things work, then that’s a different thing.
In terms of whether you need other cook books? Well I have other cookbooks.
This book is designed to be based on 21st century cuisine. It is a broad survey of how traditional cooking methods actually work. So we take (not every single method but) all the principal methods of Western cooking, and many principal methods of Asian or other styled cooking, in the context of 21st century cuisine. Every modern technique we can find. We’re not saying that traditional techniques go away; there’s just no reason to reprint them, lots of other people have done so. Most cases there is an improvement. That was our primer – to be the basic foundation for 21st century cuisine but only in the context of everything else that has happened.
RS: What was the inspiration and motivation behind the massive project?
NM: The book is so different from traditional cookbooks, if you can get by its cost, one thing that cookbooks are about is that it’s simplified. Ask any chef who’s written a cookbook, the cookbook editors are sort of relentless about making in laymen’s term. People ask if they can do every recipe at home, and I say no. I don’t understand why that’s a good goal, at least in my mind, for this book because we’re trying to explain how cooking works. It’s the fundamental question: would you like to hear the real story or would you like to hear the dumbed-down story?
There are a lot of people who would like to know the real story. The fact is that 25% of the recipes in the book – forget about it – you’re not going to do it. To read about them and learn about them at the same time as other chefs do. Another one of the goals of our book is that everyone who reads it will learn something, even if you’re Ferran Adria or Heston Blumenthal or the best chef in the world – someone’s going to learn something they never knew before.
I think it’s kind of cool, if Thomas Keller learns something from the book and you learn it the same time that he is. It flies in the face of the idea that everything has to be dumbed-down because it’s so different than conventional wisdom. Today I get a lot of journalists saying that this is really for the professional cook – that’s a paternalistic view. It’s not for everybody. If you look online you’ll find thousands of people who are not professions but are cooking from it, sharing their experiences on a blog... any market is not uniform. It’s interesting and complicated.
Another inspiration for the book was the sous vide thread on eGullet that started in 2004 and a lot of people checked in from all walks of life. One of the guys, Bryan Zupon was a Junior at Duke University and he was cooking sous vide in his dorm room, in part because he figured out it was a sort of loop hole that they didn’t allow hot plates but you could use a water bath. This is the spirit of all these people sharing on eGullet.
RS: Given the somewhat niche appeal of the subject, the fact that it’s being reprinted a second time, has the reception for the cookbook surprised you?
NM: There’s two ways you can design a product, broadly speaking: you can go do market research. Most big companies do that – they do focus groups and surveys. It’s probably the way most products are designed and tested. That’s not what we did. The other way you can come up with a design is if you do what you want, and God I hope someone will buy it. That’s the way art is made and great restaurants are made. Appealing to committees and asking people what they want gives you a limited view of things. Having your own vision, like novels that are successful or non-fiction journalism, are pursued by people who have their own idea. So that’s what we did. We had this vision.
Once we had it done and we could show [publishers] what we had done, then it was more concrete vs. “I’m going to cut cans in half, take pictures... they’ll ask what famous photographer are you using? Oh I’m going to do it myself and a guy I found on Craigslist.” I’ll just sound like a creepy person. But after we had it [done], a couple publishers were very interested... but one wanted to print 2000 [copies]. I was like we’re done. It might be a smart number to print, but I was so deep into it that I couldn’t just sell 2000 copies worldwide. That’s just too little. Of course, so far we’ve sold 25,000 and hoping for 30,000 this year, and that’s just in English. There’s still French, German and Spanish. Over time, we hope to sell really a lot... because you want impact. People cook to have other people eat it. If you hire the best chef in Toronto, say “we’re going to give you double your salary but as soon as you finish every one of your dishes we’re going to put it down the garbage disposal,” they wouldn’t want to do it. It wouldn’t be fun. So we wrote these books to have impact. So we hope that people would buy it. Some are going to say “why is it so expensive? Why couldn’t we use shitty paper?” We were making a quality product. Quality actually matters. There’s great rustic, peasant style food all over the world, but there’s also something wonderful about food that’s been refined and elevated. For the same reason it’s wonderful that the world has a Per Se or French Laundry or a Fat Duck. We thought, we should have a really quality book. We’re not going to skimp on the paper and printing – the cost difference was really small – maybe you’d save $20, but so what? It’s not a lot.
If you bought the same number of pounds of cookbooks, if you tried to replicate the same content for traditional cooking, you’d buy more than $600. It would cost you much more money than my book. And it wouldn’t be as cohesive because this was done by one team. We had no idea if it would work, but it seems like it has.
RS: So would you say that real potential can’t be realized until you try, and that you can’t let limitations restrict yourself?
NM: That’s one of the main reasons I did the book. I realized that this could be my contribution to cooking. Maybe in a parallel universe, I became a chef instead of working in Microsoft, going into physics and all the other things I did. If I started a restaurant at this stage in my life – for Seattle to have one more great restaurant, that would be nice – but it wouldn’t have the impact on people. I’d have more impact in i.e. Toronto with this book than if I say had a restaurant in Seattle. I’m not complaining about restaurants, but the ability for someone to find investors, to find space, to create a restaurant, although it’s difficult, people can do that. But a cookbook like this that has all the properties it has and covers all the techniques... who’s going to do that? Big publishing companies are incredibly conservative. Maybe they’re right to be conservative, but in this case, I love food and I love this kind of food, I knew how hard it was to learn this kind of cooking because I was learning it myself and it required lots of research, asking chefs around the world, a lot of experimentation... if I could pull all of this together to make a definitive book, coalesce all the information in one place, it would be hugely valuable. For the chef who would never get a stage at El Bulli or The Fat Duck a huge opportunity. That’s what I hope to be my contribution to food.
RS: Do you find any of the chefs resisting this because now you’ve explained how to do many of these once mysterious techniques?
NM: In general I’ve found most of the Modernist chefs are incredibly helpful. If you ask Ferran [Adria] how to do something, he’ll tell you, but he doesn’t have to explain to everyone what he’s doing. And even in his wonderful cookbook, he didn’t have the page count to go into tutorials. Some of the chefs don’t have the patience, because doing all those step by step things; they’re on to the next cool thing. That’s fair enough, that’s what they’re supposed to do. If you went to a great fashion designer and asked them, teach me how to sew [laughs]... It’s wasn’t a question of people hording ideas (maybe there’s a few people who do hoard ideas but that wasn’t the big phenomenon).
RS: Could it be that this is part of the culture of this movement/cuisine/technique? Where in the past with more traditional methods much of those techniques are guarded or protected vs. now it’s all about sharing knowledge to help advance things?
NM: Cooking still has an interesting structure. The medieval guilds were all about apprenticeships; you learned by turning at 13-year old to a master who treated him a little better than a slave and then they grew until they became the master, where upon they started abusing apprentices. That was the way most professions were. There are professional chef schools, but many of the greatest chefs are self taught which is fine; there’s still a whole idea of apprentices working their way up which is great so long as there’s a certain amount of shared information.
There’s a lot more than gimmicks and tricks; there’s a fundamental basis to the way you do things. Now that we know a way to describe modern cooking, it’s understanding what effects you’re trying to achieve with the food and then understand how to get them. Traditional techniques are sentimental and contradictory. Take roast chicken: crispy skin, moist flesh. Traditional cooking typically tries to make a compromise. Sentimental philosophy of Modernist cuisine is that you cook the inside one way and the outside another way. It’s all about the idea of control – another big idea in Modernist cuisine – you can be in control. The idea that it’s all mystical, that it requires vast amounts of human skill
RS: In working on the MC , what was the biggest myth you debunked?
NM: We found a bunch of errors in food safety – there’s a whole chapter on that. One example is eggs cooked to order should be brought to 145-degrees for 1-second. That does nothing. It’s sort of a cosmetic regulation. There’s a regulation for fish: 145-degrees for 1-second which overcooks the fish. If they said 145-degrees for 12-minutes, it would have some sense to it, but for 1-second it means nothing.
Duck confit is one that some chefs say, if you cook duck in fat, it will create this unique flavour. That’s a fraud. I figured that out because I was trying to understand how the fat can actually penetrate into the meat because fat molecules are large and they won’t go through the membrane. Firstly, what people call fat is actually fatty tissue. Most of what people object to is that it’s rubbery – that’s the collagen matrix that holds the fat; you have to render it to get the fat. Duck fat melts at 14-degrees Centigrade, so how come you have to cook it so hard? It’s not the fat; it’s that the lipids are enclosed in collagen and the collagen needs to be broken down because the lipids are trapped. It’s that collagen that gives rubbery duck skin. I realized the fat couldn’t possibly penetrate the meat so how does it create a unique flavour and texture? And the confit nature of the meat isn’t just at the surface, it goes all the way in. So it had to be a fraud.
We did a taste test, and we either cooked it traditional, sous vide or steamed it. As long as the time and temperature are the same, in a blind taste test, we couldn’t tell the difference. When I tell some chefs this, they almost get angry and don’t agree with it. But I say look, it’s not about agreeing, try it. If you can try in a blind taste test, maybe you can taste things I can’t taste, but no one in our group could taste it.
One of the essences of science is to know this idea that hypotheses can be disproven. And chefs have to understand that there are a lot hypotheses that people take for granted. Some of its correct but a lot isn’t.
RS: What’s your next cookbook project?
NM: Well in terms of a project that’s a little smaller than a giant multi-year, multi-volume extravaganza again. We did one of those, and I’m sure I’ll do another one again at some point, but the books that will come next will be a smaller thing – single topic book. And I can see a list of many single topic books. Imagine if I was doing another volume to Modernist Cuisine? It is a lot of ways to make that next volume by taking a specific topic. But I would also like to see the pastry and desserts so hopefully. One thing that was special about Modernist Cuisine is that we did take this topic approach and we didn’t have any compromises, we wanted to cover everything out there. So we have to find areas that are worthy of our attention; approach different ethnic cuisines or a technique in more specialized form. So there’s a lot of different ways that you could slice it. So we’ll see what happens.
RS: One thing I’ve found interesting is that chefs who have been reticent to use the label “molecular gastronomy” are now suddenly happy to talk about “modern cuisine.” Thoughts?
NM: Well molecular gastronomy is a terrible name. We discuss the history of it in the book. Chefs hate it. The ironic thing is that Hervé This, who’s this French food scientist – he would tell you he’s the father of molecular gastronomy – he feels strongly that that term shouldn’t be used to describe restaurant cuisine, but used for science.
RS: I believe he now refers to it as Note by Note?
NM: The latest thing he’s excited about is called Note by Note cuisine, which I’m not sure I fully understand. It seems to be like if you start using a slang term... it’s possible to be widely used because not anybody knows precisely what it means because they use it in context. I haven’t seen any precise definition of it. Is seems to be about isolating specific characteristics of ingredients and then having a sequence of these things in a menu which is analogous to playing notes of music. That’s my interpretation from the little I’ve seen, and Max, my co-author who reads French better than I do, said that seems to be kind of what he does.
Anyway, Hervé doesn’t want to call it molecular gastronomy; the chefs don’t want to call it molecular gastronomy. Molecular sounds very off-putting to people. If you take a scientific perspective of course everything is molecules and it’s not molecular biology. If there’s a reason to call it molecular biology – because that’s the study of unique molecules of life – and it’s molecules that that you’re concerned with, and there’s no sense that that’s true here. Historically molecular gastronomy was invented as a cool name for a conference. Hervé recently sent an email out to people that he was thrilled that this cuisine was being called modernist. Heston Blumenthal wrote a piece saying the same thing: that as far as he’s concerned, molecular is dead, it’s now modernist. I think modernist has a significant improvement over molecular: first, it’s more encompassing and broader. So what we mean by modern is that people cooking a wide range of styles, it’s not a single style. It includes people who cook foods that are deliberately different; the differentness is part of the point. If you go to Alinea, Moto or El Bulli part of the entire creative point is for it to be new and surprising. Just like artists that do that. There are people who use surprise as part of the experience. There are also a lot of chefs that don’t cook that way but modern techniques are still part of their cuisine. Modern art encompasses a wide range of different artistic styles. Modern art includes Jackson Pollock, the French Impressionists, Chuck Close doing photorealism and everything in between. In the same way modernist is a term for cooking, or a style of cuisine that is meant to be all encompassing.
RS: Do you eat out or cook more?
NM: Well it’s different. For starters, Seattle there are a lot of great restaurants, but there’s not a lot of great modernist restaurants. So when I travel, I like trying to experience other things that I don’t get at home. So great restaurants, ethnic restaurants and other takes on food are also nice to try. So when it’s places like Chicago, it’s places like Alinea, Moto and places like that but also Hot Doug’s and the French fries in duck fat are great. Ha ha ha.
RS: Have you tried horse fat fries? (Not there. I had to make it myself – it was terrible with having to render down the fat itself that had to be sourced, but...)
NM: Use a pressure cooker.
RS: Now I know.
NM: It’s great. What we do with rendering fat is use a pressure cooker and to use Mason jars to hold the fat with an inch of water under.
RS: What is your favourite cuisine? Restaurant? Do you find that having demystified the cooking process through the MC that you are less easily impressed?
NM: It’s not hard to go out to eat. The funny thing is that knowing how I would do it doesn’t mean I know how they would do it. There’s a tendency to over think things “oh yes, they must have done this and this and this and this cuz that’s how I’d do it.” But no actually.
In terms of harder to be impressed. You know those optical illusions? The lines... I don’t know if you know the trick? One of the lines looks longer? You can say we know, but the perception is very hard wired. The food is great, tastes great and it doesn’t really matter knowing how it’s made – it doesn’t affect how you experience it. Once you’ve had lots of great food and you know what it can taste like if it’s no overcooked you become more picky about how it’s overcooked – which is also pretty easy to forgive in a certain context. But it’s about being more aware.
RS: Comments on your dining experiences in Toronto?
NM: When I’m in a different city, I would eat with a local guide because usually when you come to a city, there’s a set of places that the concierge will tell you is the best restaurant in town. There are places that a guide like Zagat will tell you, then there’s a place that a foodie will take you. There is some overlap but not very much.
In Singapore there’s something called makansutra. The name is a sort of take on kamasutra: makan means eating (??) in a local language. And this crazy guy writes all about street food, a guy named Seto, and when I’m in Singapore, he takes me around. You go to like 30 places and at each one you order only one dish. It’s things from all across south east Asia and all the things that are unique there. So if there’s a Seto in every town, that would fantastic, but of course there isn’t.
Unfortunately didn’t have much of a chance [to explore Toronto]. I did have pre-arranged dinners at Splendido and Campagnolo, which was fine, but I ate at one Indian restaurant while I was here called Utsav. We asked one of the concierges, who’s an Indian woman, where to go for lunch. It was very good actually. Typical Indian dishes but we also didn’t want to walk. It was good. I love all food basically.
But sure, I’d love to come back to Toronto and explore a bit.
RS: You have such varied interests that take up your time. How much of it do you use to focus on food and MC?
NM: I’m interested in a lot of things. I try to do it to the best of my abilities.
In the case of paleontology, I write a number of articles on paleontology. Every few years I do one, it’s not very constant. And my contribution to paleontology is smaller, it’s a contribution but it’s not “Oh my god, I’m the world’s best paleontologist.” But it’s fun. And I’m going to keep doing it. My company - development and also inventing – and one of the things we try is to try to invent things that are solutions to problems. We might fail. We have a philosophy that it’s good for us to try to do those things. Again, you can tell me that the world doesn’t work or we shouldn’t be doing it that way.
The cookbook has been interesting because cooking has been something that, up until now, if you interviewed me about all my other things “oh yes, he’s also a really good cook, he once won a barbecue contest...” people would be like oh that’s an interesting little hobby. It’s not like it is a contribution that was important towards cooking, I mean, up until the book. The book was trying to be something that was very important. My relative contribution to cooking may well exceed my relative contribution to paleontology, whatever that means.
RS: They’re all significant contributions, but given all that you’ve accomplished and projects you’ve lined up for the future, what is it that you hope will be your legacy?
NM: Warren Buffet was asked when he was gone what he said was: god that guy was old. [laughs] So the legacy, I’m not at the stage in my life where I can worry about that. I’m hoping that I have a lot more years walking out of here [laughs].
It’s a funny question, because in paleontology, my paleontology friends will say “he done a few interesting things” and I’ll have some little legacy in paleontology but currently it will be little; maybe I’ll come up with something bigger later on. In physics and in other interests of mine, in those areas, yes in some of them, if you interviewed them after I was gone they’d say: “too bad he wasted his time in all that other stuff. Maybe he would be a successful guy if he didn’t waste all his time on all this other crap.” It’s funny because my friends in each area don’t quite understand why I would waste my time from their perspective. Lots of chef friends can’t quite understand why I don’t open a restaurant, because to them that is the best thing you can possibly do. So what’s up with that? They say “surely this book is how you were going to introduce your new restaurant.” Well, not so much. So within cooking I’m hoping the book has an impact. People write to be read; people cook to be eaten. So I really hope the book has a big impact. If it has a big impact, it would help a whole generation of cooks – at home and professionally – will help them get access to techniques that they couldn’t get otherwise. If you interview me 10 years from now, we’ll be able to say, “here’s the restaurants and the trends that have been influenced from the creation of this book.” I hope that there’ll be other books by that date, that I won’t be totally done, but if I was done today, I would hope that this book will be a good contribution, that people would have found it really useful. That’s as much as you could hope for.
RS: Thank you for sharing about the whole process of this project. It’s exciting to see the final product but I can’t imagine how hard those 5 years were when you were working through the trials and tribulations.
NM: There was a lot of work. There are things that don’t go how you’d like; there are those things that turn out really well. It was a great project. It’s terrific to see it now actually accepted by people.
RS: Are you thinking of any more translations of MC?
NM: Two languages: Chinese and Russian. If you look at what countries will hold the most high end restaurants – Canada is not going to quadruple its high end restaurants, you couldn’t. The number of high end restaurants will remain relatively constant (maybe they’ll grow at a few percent per year, but the population is flat and it’s already wealthy/successful country. The same is true for the United States or Europe. China, will have more high end restaurants – like how the United States went from in the 19th century it went from an agricultural country and the wild west and everything else into this urbanized industrial country – and that’s what’s happening in China. If you want to be influential... Plus China has this interesting combination of [having] rich culinary traditions of its own and everybody loves variety. So there will be more French restaurants developing , more sushi... If you lived in Shanghai or Beijing today, or Hong Kong – Hong Kong’s had a western economy for a while – so it’s got great restaurants of every variety. They’re actually selling the books in English in China through our printer. For the very rich people in China it doesn’t matter the books are in English. It’s also not a big influence on the culinary world. The challenge there is finding a way to get it translated in a cost effective way. If you told me that when we translate it to Chinese and I’ll never make any money on it, I’d still do it just because it’ll be a cool thing to do. It actually has many of the same properties that I said about China: it’s another unique situation where they’re growing more of a restaurant culture and growing more of an open society. Spanish is great, because not only do you get Spain but you get all of Latin America. So if you look at parts of the world that are more influential, the parts of the world that are developing are only part of the story. If you look back 20 or 30 years from now, it’s the parts of the world that are growing fast, they will go from having no culinary traditions to high end cuisine – that’s where you’ll have the most influence.
RS: And can we use the metaphor that “they’re really hungry for it” appropriately here?
NM: [Laughs]
RS: Thank you so much for your time.
* Random fact: Although both editions are printed on high quality paper, edition one used paper from Japan and weighed a mere 48-pounds. However, in wake of the tsunami earlier this year, the paper was no longer available and an equally high quality source, but slightly heavier product, from China was used. The ink alone weighs 4-pounds.
** Mhyrvold worked on the project for two years alone before having a team.
Model: Maria Rosaria Veropalummo
MakeUp/Hair: Letizia Vingiani
Fashion Designer: Carla Pagano Couture
Assistant/Backstage: Linda Ruggiero
Tiesto during the TIESTO-Kaleidoscope World Tour performance held at InterContinental Hotels Doha Beach Area in Doha, Qatar, 01 October 2010.
DJ TIESTO live performance at the stage of InterContinental Hotels Doha, Beach Area on October 01, 2010 Doha, Qatar.
Music fans of local and foreign nationalities welcomes back in an up-close-and-personal experience the ever smiling world famous DJ as he performs his best selling music in unison with his own extravagant and jaw-dropping giant LED screen, animated light works and powerful sound system.
TIESTO "Kaleidoscope World Tour" was a success full house brought-in Doha, organized and managed by Jared Mcculloch of Global DJs.
Hotel InterContinental Doha Beach Area is the premier concert venue in Doha.
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Below text source from WIKIPEDIA:
TIESTO also known as DJ Tiësto, Allure, Da Joker, Drumfire, Handover Circuit, Paradise In Dubs, Passenger, Roze, Steve Forte Rio, Stray Dog, Tom Ace, Wild Bunch
Tiësto OON (Dutch pronunciation: [ˈcɛstoː]; born Tijs Michiel Verwest [ˈtɛi̯s miˈxil vərˈʋɛst] on January 17, 1969) is a Dutch musician, DJ and record producer of electronic dance music. Although he has used many aliases in the past, he is best known for his work as DJ Tiësto. On his latest productions, however, he has dropped the "DJ" label and is now known simply as "Tiësto", an alias which is a twist of his childhood nickname.
In 1997, he founded the label Black Hole Recordings with Arny Bink, where he released the Magik and In Search of Sunrise CD series. In 1999 and 2000 he collaborated with Ferry Corsten to create Gouryella. His 2000 remix of Delerium's "Silence" featuring Sarah McLachlan exposed him to more mainstream audiences. In 2001 he released his first solo album In My Memory which gave him several major hits that launched his career. He was named "World’s No.1 DJ" 3 consecutive times by DJ Magazine from 2002 through 2004.
Just after releasing his second studio album Just Be in 2004 at the Summer Olympics, he performed live at the opening ceremony in Athens, Greece, becoming the first DJ to play live on stage at an Olympics. Tracks he made especially for the Olympics were mixed together and released as the mix compilation Parade of the Athletes later that year. In April 2007 Tiësto launched both his radio show Tiësto's Club Life on Radio 538 in the Netherlands and released his third studio album titled Elements of Life. The album reached number one on the Dutch album chart as well on "Billboard Top Electronic Albums" in the U.S. and received a nomination for a Grammy Award in 2008. Tiësto released his fourth studio album called Kaleidoscope in October 2009.
Early Life and Career
Tijs Michiel Verwest was born in Breda, North Brabant, Netherlands on January 17, 1969. He had an interest in music since the age of twelve. When he was fourteen he decided to dedicate more time to it and began DJing professionally at school parties. He then moved on to become a resident DJ between 1985 and 1994 at several clubs in the Netherlands after his manager and friend Wilfred encouraged him. However, it was at The Spock, a small club in Breda, where he was able to fine-tune his own style by playing in a separate room from 10 p.m. until 4 a.m. on weekends. In the beginning of his career, as a DJ he played mostly New Beat and acid house.
In 1994, he began releasing material on Noculan Records' sub-labels Chemo and Coolman. During these years, he produced hardcore/gabber tracks under aliases such as Da Joker and DJ Limited. He was later discovered by the general manager of Rotterdam-based Basic Beat Recordings. In late 1994, he signed to Basic Beat where he met Arny Bink, Tiësto released records on the sub-label Trashcan, founded by Arny, and later created the Guardian Angel sub-label with Arny in which they introduced the popular Forbidden Paradise series. Meanwhile from 1995 to 1996 he released four extended plays on Bonzai Jumps and XTC, sub-labels of Lightning Records. In 1997, Tiësto joined his friend Yves Vandichel on his sub-label, DJ Yves, a division of the now defunct Human Resource label XSV Music. In the fall of 1997, both Arny and Tiësto decided to leave Basic Beat and create their own parent label, now known as Black Hole Recordings, Trashcan was discontinued and Guardian Angel continued releasing music until 2002. Through Black Hole, Tiësto released the Magik series and also created two major sub-labels in 1998; In Trance We Trust and SongBird.
From 1998 to 1999, Tiësto released music on Planetary Consciousness were he met A&R Hardy Heller and invited him to release some records on Black Hole. Tiësto later included the In Search of Sunrise series on SongBird. In 1999, Tiësto joined forces with fellow Dutch deejay Ferry Corsten to create the trance based duo of Gouryella. He also collaborated with Benno de Goeij from 1998 to 2000 under the name Kamaya Painters. Since November 1999 he performed monthly as a resident at Gatecrasher in Sheffield, one of the most popular clubs in England. In 1999 he also played in a 12-hour set, being his longest lasting concert in Amsterdam.
Late in 2000, Tiësto decided to concentrate on his personal work and left Corsten by himself to write and produce Gouryella's next single with John Ewbank, the record company was demanding more tracks and neither Tiësto or Ferry could work together at the time. Tiësto introduced Armin van Buuren, Johan Gielen and Ferry Corsten to the mainstream with his first compilations and the In Trance We Trust series. Summerbreeze became Tiësto's debut DJ mix album in the US with the help of a contract signed to Nettwerk. Summerbreeze featured his remix of Delerium's "Silence", it spent four weeks in the UK's Top Ten chart, it reached number three in the Billboard dance chart. In Search of Sunrise 2 was released in 2000. Tiësto decided to create a sub-label, known as Magik Muzik. The label began releasing Tiësto’s own releases, but it has also released tracks for the Filterheadz, Oliver Lieb, Mark Norman, Mojado, Phynn and Jes Brieden. The label became a trademark which stands for high quality electronic dance music which was due to the release of Tiësto's classic dance anthem "Flight 643" in 2001.
In My Memory era (2001–2004)
Tiësto's fame started to rise in the early 2000s after his set at the first ID&T Innercity party (Live at Innercity: Amsterdam RAI), and the release of In My Memory, his first solo album released in 2001 which contained 10 singles and 5 major hits; The singles from the album were: "Lethal Industry" which was actually produced in 1999 and had only 3 copies released at that time, the track was officially released in 2001 which was remixed by Richard Durand in 2006 along with "Flight 643" which was another leading single that was later adapted with vocals by Suzanne Palmer and released as "643 (Love's on Fire)". Other tracks were "Obsession" in which Tiësto worked alongside Junkie XL, the instrumental tracks "Dallas 4PM" and "Suburban Train" with "Urban Train" as its B-Side which contained some vocals. The last singles to be released were "In My Memory" which is the title track for the album as it only received high ratings in the United States and the opening track "Magik Journey" which opened Tiësto in Concert (2003). On February 2, 2002 Tiësto played nine consecutive hours during the second edition of the Dutch Dimension festival. On February 27 he was awarded a Zilveren ('Silver') Harp music award. The same year he also received a Lucky Strike Dance Award in the category Best DJ Trance/Progressive. In August he became part of Moby's Area2 Tour. For eighteen days he travelled through the United States with artists such as Moby himself, but also David Bowie and Busta Rhymes. In January 2003 Tiësto received the annual Dutch Popprijs ('Pop Award') during the Noorderslag festival. After touring with Moby, Tiësto remixed two songs from him, "We Are All Made of Stars" and "Extreme Ways" in the same year, having "We Are All Made of Stars" reach #13 in the Hot Dance Club Play. In 2002 he released his first In Search of Sunrise mix to feature a place on its name, In Search of Sunrise 3: Panama. On March 28, 2003; Tiësto, Dieselboy, Bad Boy Bill, and Noel Sanger joined the PlayStation2 Dual Play tour. Tiësto and Noel's appearance began on April 13 and ended on June 6.
His fame continued to skyrocket in the early 2000s, following his six-hour "Tiësto Solo" sets which he performed without other DJs or opening acts. This idea, of one DJ playing alone to a large crowd, was brought to its pinnacle when Tiësto was the first DJ to hold a solo concert in a stadium; on May 10, 2003, he performed for over 25,000 people in Arnhem's GelreDome. This concert was later called Tiësto in Concert, the event was an enormous success. He repeated the same type of concert the following year during two consecutive nights in late October. In addition to holding these two concerts for 35,000 of his fans, he held another concert for a crowd of 20,000 in Hasselt, Belgium the following week. DVDs of both his May 10, 2003 and October 30, 2004 concerts have been released, having the other DVD titled Tiësto in Concert 2. The DVD's show the journey from the first idea to the main event, it features live performances by Andain, Dinand Woesthoff, and Jan Johnston. The event includes live music and dancers performing at different times throughout the set. The theme of the event is a mystical, musical journey around the world based on the theme of Magik. It consists of 200+ minutes of performances with a second disc with special features, It includes a behind-the-scenes looking at The Making Of the event, the music video for his song "Traffic" and TV Commercials for the event. The second DVD has performances from Aqualung and violin player DJ Mason, Micha Klein and the Bulgarian Children of Orpheus choir. During this period, he was crowned as "No. 1. DJ in the World" by DJ Magazine (UK) in 2002, 2003, and 2004.
Just Be era (2004–2007)
In 2004, he released his second artist album Just Be, which featured his first single "Traffic" which is the first non-vocal track to reach number one spot in the Dutch national charts for 23 years. The track "Sweet Misery" was originally written for Evanescence but it did not meet the deadline for the release of their album. In support to his Just Be album, he played at Breda, Eindhoven, Utrecht, and Amsterdam; these stops were later named Just Be: Train Tour. On May 20, 2004 he was appointed Officer of the Order of Orange-Nassau by Her Majesty Queen Beatrix of the Netherlands.
The Athens Organizing Committee for the Olympic Games (ATHOC) asked Tiësto to perform at the Olympic Games, making him the first DJ to play live on stage at an Olympic Games at the 2004 Summer Olympics opening ceremony in Athens, where he played for 90 minutes. Tiësto flew to Athens in January 2004 to have a meeting with the ATHOC. His Tiësto in Concert DVD caught their attention, after which he was asked to write more tracks based on his opening tune "Adagio for Strings" which could fit in with the Olympic spirit and combine the classical with the modern age; They also requested that he play his own produced music. The first rehearsal was on Saturday August, 7, for an empty stadium; the second rehearsal was on Sunday August 8 with 35,000 volunteers, a lot of the people recognised some tracks like "Traffic" and "Adagio for Strings". The last rehearsal included almost 60,000 people in the stadium which was on Tuesday August 10, there were some technical problems, the mixer broke down, the monitors dropped out a couple of times and the music in the stadium was not continuously on the right volume.
During the parade on Friday, August 13, 2004, all participating nations introduced their athletes—10,500 in total There were 80,000 spectators, only 75,000 knowing about dance music. During the course of his performance the Dutch athletes started dancing in front of the DJ booth and had to be moved on by officials. The performance included new tracks produced especially for the Opening Ceremony and songs that were created to complement the spirit and theme of the ceremony. A condensed studio-recorded album of the songs played on the Olympic set was later released, including new songs specially composed for the occasion, entitled Parade of the Athletes in October 2004. In the liner notes, he noted the IOC requested that the music not contain any lyrics as they could be inadvertently misinterpreted.
In late 2004, he began his touring across Latin America, with his release of In Search of Sunrise 3: Panama in which he gained influence from the sun and sand in summer 2002. The tour continued in 2005, and Tiësto performed live at Brazil, Argentina, Panama, Peru, Costa Rica, Uruguay, Paraguay, Ecuador and Colombia. Following the tours, In Search of Sunrise 4: Latin America was released in 2005, featuring a second CD for the first time in the In Search of Sunrise series.
In 2005, his Perfect Remixes Vol. 3 compilation was released through Warlock Records, containing ten tracks which were created during the beginning of his career, between those is Junkie XL, Mauro Picotto and The Roc Project. On August 20, 2005, Verwest took Tiësto in Concert to the US when he played to 16,000 at the Los Angeles Memorial Sports Arena with Cirque du Soleil dancers. For the second year in a row he performed live at a New Year's Eve/New Year's concert in Las Vegas, Nevada at the Orleans Arena to a sell-out crowd. Despite his four-city US tour being postponed due to the hurricane damage in New Orleans and Miami, playing such cities further expanded and cemented his popularity among mainstream audiences. This was surpassed later in summer 2007 when some 250,000 danced on Ipanema Beach, Brazil, becoming the second largest concert in history. BPM magazine has an annual poll in the US which is unveiled in the WMC, in 2005 Tiësto took the No. 1 spot. The influences of Los Angeles remained with him and would later influence his In Search of Sunrise compilation.
A wax sculpture of Tiësto was placed behind a turntable at Madame Tussauds in Amsterdam where visitors can mix Tiësto's music together. In the fall of 2005 he went on a very successful tour across Central and Eastern Europe where he played once in each country to crowds of 10,000 to 15,000 fans. Stops were made in Ukraine, Slovakia, Serbia, Macedonia, Romania, Hungary, the Czech Republic, Turkey, Croatia, Poland and South Africa. The United States tour that was part of Tiësto in Concert was dwarfed by his appearance at Sensation White in 2006 where he performed to over 45,000 people in the world's biggest dance event in Amsterdam, Holland.
In Search of Sunrise 5: Los Angeles was released in 2006 which was certified Gold in Canada for sales over 50,000 copies. It also charted, peaking #34 in Canada and #59 in Austria. The compilation was launched in the Winter Music Conference at Mansion in South Beach Miami to support his release, Tiësto went on his In Search of Sunrise 5 Asia Tour for more than 3 weeks.
In September 2006, Tiësto was admitted to hospital after experiencing pain in his chest. He was diagnosed with pericarditis and subsequently had to cancel a number of shows. With the diagnosis, he was invited to support Dance4Life to help teens who are not aware of the risks of HIV/AIDS. He was chosen as the official ambassador for the Dance4Life foundation in May 2006, and released the song "Dance4Life" with Maxi Jazz to help spread the awareness of HIV/AIDS.
On April 6, 2007 Tiësto began presenting a new weekly two-hour radio show called Tiësto's Club Life on Dutch radio station Radio 538. It is syndicated worldwide and later released as a Podcast.
Elements of Life era (2007-2009)
On April 16, 2007, Tiësto released his third studio album Elements of Life, the album moved 73,000 units in its April release, according to Nielsen SoundScan. During the production of the album Tiësto in several cases sent a demo with the music to certain artists, and they replied back with the lyrics and vocals and other duration times. In the case of Christian Burns from BBMak, Tiësto met him through MySpace and got in contact with him and the production of the single "In the Dark". The album consists of rock, trance and experimental music, which shows the style Tiësto has grown throughout the years since his previous albums which contained lyrics, In My Memory and Just Be. Producer Brian Transeau collaborated with Tiësto in three tracks, he composed "Bright Morningstar" and "Sweet Things", he also performed the vocals in the single "Break My Fall". Together, they produced more tracks which were not released in the album, Tiësto has mentioned they would work again during the coming summer. In December 2007 it was announced that the album was nominated for a Grammy Award, in the category "Best Electronic/Dance Album." The album also received gold certifications in Belgium, Hungary, Netherlands, and Romania.[28] A special release party was held at the Heineken Music Hall in Amsterdam on November 3, 2007 for In Search of Sunrise 6: Ibiza.
His last three full-length releases broke the 70,000 mark, and the 2003 2CD compilation Nyana recently hit 87,000, according to Nielsen SoundScan. In support of the album, he embarked on his Elements of Life World Tour which had shows across the world. Tiësto's performance at Parken Stadium in Copenhagen, Denmark on November 10, 2007 was also sold out.[30] The Copenhagen: Elements of Life World Tour DVD was released in a party which was held on February 29, 2008 in London at the IndigO2 club.
Tiësto announced his residence at Privilege, officially recognised by the Guinness World Records as being the largest club in the world. He played in Ibiza every Monday, from July 7 until September 22. The gigs consisted of sets in the style of his In Search of Sunrise series. In 2007, he had released In Search of Sunrise 6: Ibiza which was inspired by the island. The residencies also featured the performance of guest deejays, all selected by Tiësto, such as Chris Lake, Andy Duguid, Mat Zo, Cosmic Gate, Alex Kunnari and Sander van Doorn as well as exclusive appearances by Fonzerelli and Airbase.
On April 28, Tiësto released Elements of Life: Remixed, a recompilation of the Elements of Life album with all songs being replaced by remixed versions. In mid-2008, Tiësto announced his In Search of Sunrise: Summer Tour 2008, which will be presented by Armani Exchange on May in support of his upcoming In Search of Sunrise 7: Asia compilation[34] and the previously released In Search of Sunrise 6: Ibiza. On August 8, 2008 Tiësto became the first DJ to perform at the famous O2 Arena in London as part of his In Search of Sunrise 7 summer tour, the event was sold out with a capacity of 20,000 people. Earlier that day, Tiësto had performed in-store at Armani Exchange on Regent Street in central London.
A sole production was prepared for Tiësto from June 8 to September 21 for his return at club Privilege for the second year in a row on Monday nights, after a successful year as a resident in 2008. During his time at Privilege he previewed tracks from his upcoming artist album. InTheBooth, the official members-only fansite of Tiësto launched July 17, 2009. On July 31, he was the first DJ to perform for 25,000 people at an exclusive outdoor concert in Victoria Park, London.
Kaleidoscope era (2009–present)
On October 6, 2009, Tiësto released his fourth studio album Kaleidoscope, which featured artists such as Priscilla Ahn, Calvin Harris, Tegan & Sara and Nelly Furtado. Unlike his earlier albums, which were all mostly trance, Kaleidoscope explores other electronic genres, and is considered Tiesto's most experimental album. The first single "I Will Be Here" featuring Sneaky Sound System being released in July 2009.[37][38][39] In its first week, the album reached the Top 10 chart on iTunes.
To release the album he has set up a new record label called Musical Freedom after parting ways with Black Hole Recordings. Tiësto felt that his music was evolving in a new direction and his focus as an artist was moving away from what Black Hole was set up to support. His new tour, sharing the name of his new album, called Kaleidoscope World Tour commenced in late September.
Tiësto contributed songs to both DJ Hero and DJ Hero 2 video games and is a playable character in the second game. He contributed two exclusive mixes to the second game, and used content from DJ Hero 2 to create the official video for his single 'Speed Rail' - the world's first music video to be created entirely using in-game footage.
Tiësto has produced a trance-flavoured song on Memphis rap duo Three 6 Mafia's upcoming album Laws of Power called "Feel It," which features Flo Rida and Sean Kingston.
On March 16, 2010, Tiësto released his greatest hits album called Magikal Journey: The Hits Collection 1998-2008, a two disc album focusing on his most famous songs and remixes of his songs.
On April 7, 2010, Tiësto announced that he would start a new compilation series called A New Dawn with his own label Musical Freedom. In his interview Tiësto furthermore confirmed that he will no longer have any more involvement with Black Hole Recordings.
On August 31, 2010 Kaleidoscope: Remixed was released, a remix album of his album Kaleidoscope.
On December 11, 2010, Tiësto was one of the headlining acts at ZoukOut 2010,[48] which was held in Singapore at Siloso Beach, Sentosa Island.
Philanthropy
On January 6, 2005, Tiësto performed in an outdoor fundraiser in De Dam, Amsterdam. The event was free, and many famous Dutch artists like Dinand Woesthoff, BLØF, Acda & De Munnik, Di-rect, Berget Lewis, Xander de Buisonjé and Trijntje Oosterhuis were involved in it to provide financial aid to the people who suffered from the 2004 Indian Ocean earthquake and tsunami in Southern and Southeastern Asia. All profits made of all TV commercials and live broadcast were given to the organisations collecting the relief funds.
In April 2006, Tiësto was named the official worldwide ambassador for the Dance4Life foundation promoting awareness of HIV/AIDS, as the foundation's ambassador he has helped the organisation with fundraising along with recording the track "Dance4life" that he recorded with Maxi Jazz from Faithless. The foundation consists on a better way of living with safe sex in exchange of entertainment to the young crowd.[50] The song was a huge success, peaking for five weeks in #3 and eleven consecutive weeks in the Top 10 of the Dutch Singles Chart, it also reached #5 in Belgium, #6 in Finland and also charting in the UK and Germany. With the successful release of Elements of Life, Tiësto and fashion designer Giorgio Armani collaborated together on a limited edition Tiësto T-shirt available at Armani Exchange stores. His single "Sweet Things" comes with the shirt including an exclusive "A|X Remix" by Tom Cloud which shows the great influence Tiësto has in fashion culture.[51] The charity raised over US$300,000.[34] On November 29, 2008 artists like Tiësto himself, Sied van Riel, Leon Bolier, Joop, and MC Gunner presented a concert at The Sand, Amsterdam promoted by Dance4Life, the sales from the event will go to the foundation to support next year's Schools4Life project.
Personal life
Until early 2006, Tiësto was in a relationship with Dutch model Monique Spronk. On January 10, 2008, Dutch newspaper De Telegraaf announced that Tiësto and his girlfriend Stacey Blokzijl were going to get married on October 10, 2008 in Cartagena, Colombia. He proposed to her in December 2007 while they were visiting Mauritius. Tiësto cancelled his wedding for October 10, because he claimed to have a busy schedule and too little time for the preparations. During Christmas 2008, Blokzijl broke off the engagement due to the constant delays to their wedding.
Source: Wikipedia
TIESTO, hotel intercontinental hotels and resorts, kaleidoscope,Hotel "InterContinental Hotels and Resorts Doha" Kaleidoscope TIESTO rommelbangit rommelbangit@yahoo.com "electronic dance music" "global DJ" "Nikon D300" trance clubbing dancing lights music musician nightlife party progreesive remix strobe "Top 100 DJ's" "doha qatar" "club culture" "trance sounds" pioneer "US Dance Chart" "Radio 538" "Trance DJ Netherlands" "Digital Spy" "DJ Mag" "DJ Magazine" "Music News" MixMag "Trance Artist" "Progressive Trance" electronic electronix
Alex Vinash is a New York based fashion Designer, by way of Buenos Aires, who channeled his experience as an Argentinian professional ice-skating national into fashion design.
Collection Summer Spring Alex Vinash New York: Looking for the hottest styles? Check out our summer spring collection Alex vinash new york collection. You'll find coolest women's wear, men's wear & shoes-accessories
2001, Barbie FMC Fashion Designer, Fao Schwarz Exclusive.
I've got this doll since ever (2002 maybe), she arrived during one of the first International (from USA) transaction I took in the early era of the web stores. She was actually a doll I didn't purchased, the vendor wrongly sent me her; I had ordered insted 3 Silkstone Lingerie #3 Barbies, two arrived but the third was this one. I did't sent her back because it took almost one year (no joke, I sent many emails and many phone calls to US) to arrive the package in Italy; I was too frustrated to start over again... and, at last, I love her!
Ho questa bambola da sempre (mi sembra dal 2002); è arrivata in una delle primissime transazioni internazionali (dall'America) che ho fatto, erano gli anni di esordio dei negozi virtuali E' una bambola che a dire il vero non avevo acquistato, la venditrice me l'ha spedita per errore. Avevo invece ordinato tre Barbie Silkstone Lingerie #3; due sono arrivate, la terza era questa. Non l'ho rimandata indietro perché mi ci era voluto quasi un anno per l'arrivo del pacco (non sto scherzando, c'è stata una lunga corrispondenza di Email con la venditrice e anche chiamate telefoniche verso gli States). Ero troppo frustato per ricominciare tutto da capo... e alla fine, mi piace moltissimo! :D
That's right... She's poaching models for Mark Behren's workshop this Saturday. lol! We've had our first casualty. Thanks Naomi!
Fashion designer Michael Kors donated over 2 million school meals to the UN World Food Program from sales of a specialty watch and from donations to their #WatchHungerStop campaign.
LOS ANGELES, CA (Dec. 12, 2015) – Fashion boutique owner Rosa Acosta hosted her 1st Annual “”Haute Holiday” Toy and Shoe Drive at her new store “CossaMia” on Melrose Boulevard in Los Angeles. Celebrity guests The Game, Trinidad James, Spectacular, Quarterbird, Young Lace, Kevin McCall, Lil Rome Diddy, fashion designer Geebin Flores and more, joined Rosa at the holiday event benefiting local My Friend’s House Foundation. Hundreds of toys and shoes were collected to donate to the charity in hopes of giving local boys and girls and their families a very Merry Christmas.
Rap artist Quarterbird, who also co-sponsored the event, pulled up with a truckload of toys worth more than $5000.00 and Spectacular (of Pretty Ricky) also made a huge donation to make the event even more special. Guests in attendance enjoyed custom “Haute Holiday” drink concoctions at the open bar by Starrtenders, a delectable cuisine by Celebrity Chef Bernard of Taste of the Caribbean L.A., photo ops on “Santa’s Lap” and the evening’s soundtrack curated by DJ Looney.
The boutique, located at 7600 Melrose Boulevard, features exclusive fashion picks by designers Geebin Flores and Angel Brinks and others as well as fitness pieces from Rosa’s “Body by Acosta” line.
Keep up with what’s new with Rosa Acosta by following her on Twitter and Instagram: @RosaAcosta.
Photo Credits: VVK Photo
Alex Vinash is a leading name in the realm of men's fashion, renowned for his impeccable sense of style and innovative design concepts. With a keen eye for detail and a deep understanding of current trends, he effortlessly blends classic sophistication with contemporary flair. Vinash's creations exude an air of confidence and elegance, making a lasting impression on fashion enthusiasts worldwide. Whether it's a tailored suit, a casual ensemble, or cutting-edge streetwear, Alex Vinash's designs embody the essence of modern masculinity, making him a true icon in the world of men's fashion.
Womens' Satin Court Shoe
Pair of old gold satin court shoes. Pointed prow shaped toe. Tabbed vamp decorated with rectangular diamante buckle fringed with black, white and gold beads. Gold leather sock. Label sewn into sock: MANOLO BLAHNIK'. Very high thin straight heel flared out at the top. Leather sole stamped: MANOLO BLAHNIK MADE IN ITALY. Size 36. Autumn/Winter 2000-2001 collection.
Rights info: Non commercial use accepted. Please credit to "Northampton Museums & Art Gallery". Please contact Northampton Museums Service if you wish to use this image commercially.
Location of collection: Northampton Museum & Art Gallery www.northampton.gov.uk/museums
Part of: Northampton Shoe Collection
Reference number: 2002.20