《經驗生成室-工作坊》
"Experience Generation Room-Workshop"

2016
剩下的麵團 Leftover dough
尺寸依場地而定 The size depends on the venue

開始在甜點店打工後，我將每次做完餅乾剩下的麵糰揉成一團收集起來，之後再依每個麵團的顏色外觀進行雕塑然後烘烤，烘烤的時候會因膨脹程度的不一而完成的形體不同。

我把這些殘餘物製成的作品當成是每次打工所儲存的經驗值收集起來，同時也是將這些即將丟棄的廢物再利用，在我看來這些比我做給顧客的餅乾更具有個人意識也更想擁有。展出時我把我的展區試想成我本身，這些“雕塑品”如何擺置也是依照我佈展時的思考，觀眾在觀賞時猶如欣賞我在打工時所存下的經驗。

2018/ /

作品存放至今，這些作品仍未腐壞，代表著麵團本身防腐劑的強力效果，這些”殭屍餅乾“們處於一種要死不活、不上不下的尷尬狀態，彷彿在敘述我的日常生活以及我所處在的生長環境。

IMG_4327

After I started working in a dessert shop, I kneaded the dough left over after making cookies into a ball and collected it, and then sculpted it according to the color and appearance of each dough and baked it. The degree of swelling varies during baking. The finished shape is different.

I regard the works made from these remnants as the experience value stored in each part-time job, and at the same time, I re-use the waste that is about to be discarded. In my opinion, these are more personal and want more than the cookie I make for customers. During the exhibition, I imagined my exhibition area as myself. The placement of these “sculptures” is also based on my thinking when I set up the exhibition. The audience appreciates the experience I have saved while working.

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2018

Since the works are stored, these works are still intact, representing the powerful effect of the preservatives of the dough itself. These "zombie biscuits" are in an embarrassing state, as if they are describing my daily life and the growing environment in which I live.