<div style="page-break-before:always; page-break-after:always"><div style="page-break-before:always; page-break-after:always"><strong>EN LA HISTORIA DE GENNARO </strong>siempre estuvo presente la migraci&oacute;n. Vivi&oacute; entre M&eacute;xico y Estados Unidos, entre las artes pl&aacute;sticas y las culinarias. El aroma de la salsa que hac&iacute;an en el restaurante de sus pap&aacute;s para la carne en su jugo y el golpeteo de las sartenes forman parte de sus primeras memorias, aquellas que forjaron a un hombre que ha dedicado su vida a desdibujar las fronteras entre dos pa&iacute;ses y entre el arte y la comida.<div style="page-break-before:always; page-break-after:always"><p id="2">&ldquo;Yo crec&iacute; en la cocina de los restaurantes de mis padres en Tecom&aacute;n, Colima. Siempre he dicho que yo pinto con los olores de las cocinas de estos restaurantes&rdquo;, recuerda Gennaro y me platica por tel&eacute;fono desde su estudio en Phoenix. En su historia, los saltos entre disciplinas han sido tan frecuentes que ya ni se sienten. Comenz&oacute; trabajando en restaurantes con su pap&aacute;, luego tuvo los propios y finalmente decidi&oacute; tomar rumbo hacia el norte, con una idea un poco ingenua del sue&ntilde;o americano: &ldquo;Me di cuenta de que la gente trabajando al otro lado de la frontera cortando lechuga ganaba tres veces lo que yo ganaba en el restaurante. Entonces se me hizo f&aacute;cil cerrarlo e irme al otro lado, pero sin papeles. As&iacute; que se me atraves&oacute; una barda, la brinqu&eacute; y llegu&eacute; a Estados Unidos. Estuve de <i>homeless</i> viviendo en un callej&oacute;n un par de semanas, no fue nada f&aacute;cil&rdquo;.</p><p><img src="https://magarticles.magzter.com/articles/19539/434537/5e901b2b0e873/1586502319078.jpg"" owidth=737 oheight=848" style="width: 737px; height: 848px;" /></p><div style="page-break-before:always; page-break-after:always"><p id="1">Cuando termin&oacute; en la calle, el arte y la comida llegaron de la mano para rescatarlo. &ldquo;Me contrataron para hacer los murales de un restaurante por dentro y por fuera, me acuerdo que le cobr&eacute; dos mil d&oacute;lares a ese hombre. Y a las tres semanas de estarlo pintando era mesero y a los dos meses era el gerente general. Me qued&eacute; trabajando ah&iacute; por cinco a&ntilde;os.&rdquo;</p><p><img src="https://magarticles.magzter.com/articles/19539/434537/5e901b2b0e873/1586502318865.jpg"" owidth=600 oheight=569" style="width: 600px; height: 569px;" /></p><p id="2">Luego migr&oacute; a Phoenix, donde trabaj&oacute; como gerente de otro restaurante, pero finalmente volvi&oacute; al mundo del arte como socio de una compa&ntilde;&iacute;a de muralistas. Despu&eacute;s eligi&oacute; trazar su propio camino, dedicarse de lleno a la pintura y darse a conocer como un artista independiente. Hoy exhibe sus obras en m&aacute;s de diez galer&iacute;as y aunque se ha abierto paso como un reconocido artista, las colaboraciones con el mundo gastron&oacute;mico son una constante en su vida. &ldquo;Me gusta mucho colaborar con chefs, creo que una disciplina nutre a la otra. Y bueno, la verdad es que yo a ellos los considero artistas en su propio campo.&rdquo; Como fruto de esta admiraci&oacute;n han nacido colaboraciones con chefs como Javier Plascencia (Animal&oacute;n, Finca Altozano) y &Aacute;ngel V&aacute;zquez (Intro) y con la marca Hadley &amp; Bennett, para intervenir mandiles de una colecci&oacute;n especial. &ldquo;Mi relaci&oacute;n con los chefs se ha fortalecido tanto, que ahora dise&ntilde;o restaurantes, puedo hacer desde el edificio hasta los muebles, el color, los uniformes de los meseros. Hago de dos a tres al a&ntilde;o.&rdquo;</p><p><img src="https://magarticles.magzter.com/articles/19539/434537/5e901b2b0e873/1586502356856.jpg"" owidth=757 oheight=1149" style="width: 757px; height: 1149px;" /></p><div style="page-break-before:always; page-break-after:always"><p id="2">Este artista cuenta su historia en los platos, los cuadros y murales que pinta. La historia de un migrante que a&ntilde;ora los tacos de todos los d&iacute;as de su pueblo y que encuentra en la comida m&aacute;s que un ingrediente, un acto de nutrici&oacute;n emocional. Hace algunos a&ntilde;os hizo unos platos para el restaurante Bracero, que en sus inicios fue un proyecto a cargo del chef Javier Plascencia. La historia de esos platos es la demostraci&oacute;n perfecta de c&oacute;mo se han amalgamado el mundo del arte y la comida en la historia de Gennaro. &ldquo;Mi pap&aacute; tra&iacute;a la comida o el dinero que ganaba con sus manos y se lo entregaba a mi madre para que fuera de compras y luego hiciera la comida con sus manos. Ella la serv&iacute;a en la mesa como una ofrenda para nosotros. De ah&iacute; sali&oacute; la idea de mis platos, donde se ven las dos manos al centro del plato&rdquo;.</p><p>Hoy Gennaro ha hecho un sinf&iacute;n de colaboraciones, sigue pintando y dise&ntilde;ando pero tambi&eacute;n se mete a la cocina cada vez que puede. Cocina para su hija y su esposa en casa, con sus amigos en restaurantes y cocina en su taller, el arte que luego exhibe en sus galer&iacute;as.</p>

El arte que se cocin&oacute; 

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