Lei melendres biography samples
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Artist Feature &#; Lei Melendres
One of the great privileges of Gup Gups is getting to meet amazing artists and very cool people from all over the world. We are always delighted when our little design finds his way into a new home and comes back to us infinitely richer.
This time, Gup Gup has wandered into the home of Lei Melendres. Lei is the winner of our Voter’s Choice in the Designing Gup Gups Competition. So without further delay, here’s a little more about Lei in his own words:
GG: How did you get started in art?
LM: I actually started drawing during my days before schooling. My parents had some skills in drawing but my inspiration would be my brother. He loves to draw and I enjoy watching him do what he does best. I also love staring at his finished works but there were times when I got the feeling that I could do that same drawing better. I wanted to fulfill that urge somehow and that’s when I started the hobby—I was practically drawing all the time. My brother and I would have a competition on who draws better and that really pushed me to practice and improve my skills. I told myself that drawing is my real calling. I’m still holding on to that thought up to this very day.
GG: Where did you receive your art training?
LM: I honestly can’t say I learned from l
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A chef with fine-dining experience has opened a playful, casual Filipino bistro on the Lower East Side.
Tsismis, at Orchard St., between Rivington and Delancey streets, comes from wife-husband team Reggie Aguinaldo and Stephen Young, with Philippines-born Jappy Afzelius behind the food. Afzelius has worked in French fine-dining under famed chefs Alain Ducasse and David Burke, as well as traveled the world cooking.
Dishes — broken out into starters, salads, soups, and plates — include pinsit fritos, fried pork dumplings with a sweet and spicy dipping sauce; Pinoy Caesar with romaine lettuce, garlic croutons, tuyo (Filipino anchovies) flakes, and a spicy Caesar dressing; and sinigang, a tamarind-based soup with salmon, poached eggplant, daikon, and bok choy. There’s also a tasting menu available by reservation at an eight-seat “chef’s table” outside an open kitchen.
Drinks come from beverage manager Philippe Segura, with wine from across the world and sake-based cocktails like the A La Bira (sake, sweet vermouth, aperol, artichoke liqueur, bitters). There’s also a non-alcoholic drinks menu with various juices, sodas, teas, and coffee.
It’s all in a space anchored by a copper bar in the center with lots of plants and reclaimed wood. A back wall has a mural fro
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Exploring TNFR1: be bereaved discovery hold on to targeted remedy development
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