Hello everyone!
Today I want to explore how it is to create an abstract painting using a slice of fresh meat, literally, and how to be the fresh meat in the art industry metaphorically. I had a pleasure to chat about both with my guest - Michael Ho.
Micheal graduated in fine arts from the University of California in Los Angeles (UCLA) in 2018. Within only a year he booked solo shows at Tobi Art Fair Tokyo, Art Central Hong Kong, and Tokyo International Art Fair with great success. He is currently represented by Gallery Shimamura and Tokyo International Gallery.
I chat with Micheal how his roots and education influenced his work as a conceptual artist and about his transition from being a student and producing very academic art to a sustainable business. We also explored how to work in a studio, how to present yourself, and perhaps shift slightly to the commercial side of art to achieve a perfect balance between business and academic.
Last but not least, Micheal's latest project has shown brilliant conceptual work and unique materials, such as raw steaks! How you can use meat prints in conceptual art? Stay with me!
And without further delay, please enjoy episode 11!
Micheal’s website: https://www.michaelho.xyz
Micheal IG: @michaelrmh_official
The commercial artist mentioned by Micheal:
Takashi Murakami:
https://en.wikipedia.org/wiki/Takashi_Murakami
Yayoi Kusama:
https://en.wikipedia.org/wiki/Yayoi_Kusama
UCLA
Michael worked under and among the Artists/professors, Barbara Kruger, Lari Pittman, Andrea Fraser, Catherine Opie, Mimi Lauter, Adrian Wong, Adrian Saxe, Mary Kelly, and Silke Otto-Knapp.
Arta Website: https://www.artaapp.com
Arta IG: @artaapps
