Well, I feel it. If I don’t feel it just the way I want it, then I’d rather destroy it than to keep it.
Amanda Millet-Sorsa, Koho Yamamoto with Amanda Millet-Sorsa, The Brooklyn Rail, 1 April 2022 source ↗
The question
How do you tell when a piece of work is done?Originally asked
The Creative Independent, to working artists, its interview series
A repeated process question in The Creative Independent, asked across visual art, music, writing, performance, and mixed media.
You answer as yourself. Nobody on FLAPSS answers as anybody else.
Well, I feel it. If I don’t feel it just the way I want it, then I’d rather destroy it than to keep it.
Amanda Millet-Sorsa, Koho Yamamoto with Amanda Millet-Sorsa, The Brooklyn Rail, 1 April 2022 source ↗
Sometimes some of the things I’ve been working on for years and years, they’re just not getting any better or not going anywhere, so they fade away. And sometimes you start something, and within a few days, it develops enough that it feels complete. Each piece is different and develops itself in a different way. Some artists make the same thing for 50 years, and that doesn’t interest me. My current show at Lisson Gallery will be my 18 th with this gallery, I’ve been working with them since 1974, and all the shows have been different. You don’t repeat a show. So this solo show is comprised of pieces I’ve made in the last three years.
It’s paying attention to the energy of the piece. If it feels really distant from me, I know that there’s an irreconcilable problem between me and the work, and I need to just put it to the side until it wants to come back to me. If I wake up really excited to work on something, then it’s still present in me. If not, I put it to the side without fearing, because often those things come back much, much better a decade or two decades later. It’s really allowing the work not to just be the work at hand, but the longer process of making something, making a life and making a life in art. So, knowing that even if this story, I tried to do this story when I was 19 and it didn’t work and I kept trying 26 and then 34 and then 42.
I’ll taste it, taste it, taste it, taste it. I ask myself, “How can I make it better? It needs more whatever, salt, vanilla.” Taste it again, again, and again until I think, “Okay, this is it. Let’s not mess with it anymore.” Then I’ll taste it one final time and be like, “Okay, add a percent. Just increase it by one more percent, just a little bit more.” For example, salting a ganache, I’ll salt, salt, salt, salt, salt; taste it. Okay, it can use a little bit more salt. And then I’m like, “Okay, it’s good now.” And then, at the very final moment, I’m going to put a little bit more salt. Walk away. That’s good. Whatever it may be.
I don’t know. Right now I’m just in the insecurity portion and nothing feels good enough. But I think one way that I can answer this is, if I go back to it and I have a little chuckle with myself, then I feel like it’s good. I still think it’s funny. There are some parts of this new book that I look back at and I feel mortified. There are some parts where I’m like, “Wow, this person really gets me. This me really gets me.” And it feels good. Because even though it’s me, I’m really connecting with it. And hopefully, someone else will feel that way.
Claudia Dey, Jim Findlay, Lucy Ives, Heba Kadry, Jeremy Sorese, Nina Katchadourian
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