Fillet Master___from my sketchbook
We found a great Sushi Restaurant near our house in Round Rock. I went over there to get some food to go, and while I waited, I noticed a couple of the chefs, preparing things behind the bar. The lighting was amazing and the skill of these men was so artful, I asked if I could sketch them . I happened to have my sketchbook, so I was able to do a couple of 10 minute sketches before the food came out. This man was fileting salmon. HUGE salmon! Since he worked fast, I had to work fast...I put my lines down quickly, and noticed some things later (after he cleaned a second and third fish) that I will change next time...I will go back as soon as I can.
Note to Artists:
When you sketch something like this, it is REAL important to observe technical things: the way he holds the knife, the angles of his wrist and arm, and the tilt of his head....after getting all that right (he worked so FAST!!) I noticed on the third fish that, by the time he is cutting the big line down the front, his hand was on top of the fish...I think it would be dangerous for him to cut this way, with his hand here...FORM MATTERS!!! It's like the sports sketches I do..make sure you understand the sport a little bit before you commit to describing someone's form...a real player will KNOW it's wrong if it is!...I am teaching a Workshop: Feb 5-7 e-mail for details! email@example.com