Interview With Me by Drew Bilofsky

The following interview was conducted by Andrew Bilofsky earlier this year. He asked has asked me several questions about marketing myself as an independent artist. Visit Drew's site when you get a chance.

1. What did you do early in your career that lead to your success today?

Actually, I feel like I am still in the early part in my career. If I take a moment and look at where I am now as compared to say, 2006, I am on the road to succeeding. I have been painting for about fifteen years, I have been more focused on it for the past five years. I think what has helped me develop my career so far is having a dedication to try new mediums and approaches, and having a desire to keep on learning. It is so important not to get in a rut, not to get too comfortable with what you do. Be self aware. Tenacity helps, too. Maybe when I reach the point of being successful, this is what I would tell you. I know all these things are what is keeping me motivated to be on that road.

Assemblage Versus The Art of Cooking

Back a few years ago when I was in one of many marketing classes, specifically Marketing Behavior, I learned something shocking about myself. I was not actually a cook. Not that I was fooling myself into thinking I was some sort of chef, but I did have a few signature dishes I prepared that I could use to work my way into the hearts of men, so to speak. Turns out, cooks are very rare now days. Who has time today to not be an assembler, versus a cook or a chef? There is just way too much stuff to do.

So, if you look up "assemblage" in it's relation to art, you know that it truly is an art in itself. <More here on that> Either with assemblage art or assemblage cooking, you can make a really awesome thing, or you could really fuck it up. You still have to know how to "cook"...or design something.

Assemblage Chili...or just Chili

º 2 lbs of ground beef (fry it up and drain the grease)
º 1 onion all chopped up
º 1 can of Progresso Basil Tomato Soup
º 2 12 oz cans of diced tomatos
º 1 12 oz can of vegetarian baked beans (I like them better than kidney beans. Why vegetarian? They have less sugar.)
º 1 tbsp garlic salt
º 1/4 cup dried onion
º 1 tsp cayenne pepper (whoa...more if you want to make it freakin' HOT!!!!)

Directions: Cook the hamburger and drain the grease. Add the onion. Add everything else. Let it cook and simmer for a couple hours. Server it with some crackers and sour cream. Maybe some cheese.