Jennifer Dudley: For your work you’ve learned to pilot an aircraft, run a döner kabob stand, greet customers at a Wal-Mart, and bake simit bread, among other things. How does the training you undergo for your work compare to your formal artistic education?
Daniel Bozhkov: I like very much to be an apprentice. This process of learning, which reminds me of the very traditional course of learning I went through as an artist, always expands the possibility of what the work could be. By learning how to make simits, you meet a baker who will tell a story about something you’ve never heard before. Then you learn what movement of kneading the dough makes simits faster, and what makes simits sell better on the streets. It’s that kind of line of participation, but also an inquiry into the real, which is very important for me.
Eau d'Ernest (02:56)
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Bozhkov developed Eau dErnest with Ulrich Lang Fragrances, New York and the perfumer Virginia Bonofiglio. Dark, brooding notes of burnt woods and sensual musks evoke bold masculinity while top notes of anis and basil, highlighted with Italian bergamot, add freshness and youthful athleticism.