|The exciting world of Social Media brought me to Jeffrey Banks. I have, of course, admired his work forever, first and still as a designer and then and now as an author. I got to Jeffrey through Facebook accounts from our mutual friend, the multi-talented, Michael Vollbracht who I did have the pleasure of knowing and working with…I did a blog post recently just following his untimely death. I am posting this Profile of Jeffrey, who graciously agree to do my nenasnotes questionnaire, on the day of Michael’s Memorial Service in New York.||Michael Vollbracht’s delightful work as a student at Parson’s where he won the Norman Norell Award, Mr. Norell was not able to present the award instead it was presented by Bill Blass who became a lifelong friend of Michael’s and who designed the Blass Collection after Mr. Blass’ death. I bet they are now very busy designing the robes for the angels!
Last week Jeffrey delighted my nenasnotes The Fashion Book Club group, via conference call, with reminiscences of the unsurpassed designer Norman Norell as recounted in Jeffrey’s exquisite book NORELL: Master of American Design. Jeffrey’s books are as well done as his design work, all perfection.
Thank you, Jeffrey Banks, for joining my blogging adventure and for sharing your insight into the world of fashion via your exceptional books…you can be sure I will call upon you to chat again in the very near future to discuss another of your books….let’s see which one shall be next….stay tuned!!
Want to hear more about this unique creator…read on in Jeffrey’s own words……
WHAT WAS YOUR FIRST JOB
My first job was at age 15 selling Men’s clothing at Britches of Georgetown . I loved it and on my very first day sold more than any of the seasoned professional salesman did combined.
BRIEFLY DESCRIBE YOUR MOST RECENT OCCUPATION
Unfortunately, it seems to be planning memorial services for friends.
WHEN DID YOU DISCOVER YOUR FIRST IMPRESSION OF YOUR TALENT
I always loved to draw, and at a very young age thought that I might become an artist. That was until I found out that most of the artists that I admired did not achieve success or fame during their lifetimes, so at the tender age of 10 I decided to become a designer. The reasoning being that I would know rather instantly whether the things that I designed had struck a cord with the public….or not!
WHEN DID YOU KNOW YOU HAD “MADE IT”
I think it was the day after the night I won my first Coty Award and I was with my Mother at Bergdorf’s on the up escalator and two guys were going down on the down escalator and I heard them say as we sailed passed …” Oh look, there’s designer, Jeffrey Banks!”
Coty Award winner 1982
HOW YOUR ORIGINAL PASSION BROUGHT YOU TO WHERE YOU ARE NOW
I feel so lucky that my original passion for fashion has allowed me to make a living, branch out to books, go on television, teach, and meet so many of the people I most admired in the world. I feel very fortunate.
All in Norman Norell…..Lynn Revson one of the biggest collectors of Norell.
WHAT WOULD HAVE BEEN YOUR ALTERNATE CHOICE AS A CAREER….WAS THERE ONE
There really wasn’t an alternate choice at the time. But, as I love photography so much, I would have to say, Art Director.
YOUR FAVORITE BOOK, MOVIE, THEATER (LEGIT, MUSICALS), BALLET, OPERA, SYMPHONY, TYPE OF MUSIC YOU LIKE TO LISTEN TO, LOCAL RESTAURANT
Favorite Book : A Private View by Irene Mayer Selznick ( a great read on early Hollywood by Louis B. Mayer’s daughter )
Favorite Movie: Funny Face ( it’s got it all : Fashion, Paris, Fred Astaire, Audrey Hepburn, Givenchy, Gershwin, Avedon)…who could ask for anything more ?
Theater: Anything Sondheim !
Ballet: Anything Balanchine !
Opera: Anything Directed by Bartlett Sher
I love show tunes , Streisand, and Adele
My favorite restaurant is Union Square Cafe
HOME….MODERN, TRADITIONAL, ANTIQUES (WHAT ERA) ECLECTIC
Mostly modern, clean white with some antiques in bleached pine. I work with color all day long so I need an absence of color at home,
WHO WOULD YOU HAVE AT YOUR FANTASY DINNER AND WHAT WOULD YOU SERVE
Fred Astaire, George Gershwin, Michelle and Barack Obama, Audrey Hepburn and Rob Wolders, Hubert de Givenchy, Bruce Weber, The Duke and Duchess of Sussex, Jeffrey Banks, Diahann Carroll would be the guests.
I would serve my Risotto with Carmelized Onions and Figs with a side salad of Heirloom Tomatoes with a Shallot, Dijon Mustard, and Honey Vinaigrette (see recipe below). For Starters: Baked Brie with Honey, Brandy and Walnuts. For dessert, Assorted Gelatos
FAVORITE VACATION SPOT VISITED AND/OR ON YOUR GO TO LIST
London, is my favorite city after NY and I love Italy, especially Florence, Tuscany and Venice. Love to discover (and re-discover) great museums and try new restaurants.In London, Theater and Shopping is everything for me!
WHAT DO YOU ENJOY DOING MOST IN YOUR FREE TIME? FAVORITE WORK OF PUBLIC ART
I LOVE to read (books and magazines ) especially biographies. I love going through The Metropolitan Museum and The Frick Collection here in NY.
HOW WOULD YOU LIKE TO BE REMEMBERED
As a kind person, loyal to his friends.
THANK YOU AND BRAVO JEFFREY BANKS, BRAVO!
ALL PHOTOS COURTESY OF JEFFREY BANKS WITH EXCEPTION OF THE BOOK COVERS, TAKEN FROM GOOGLE PHOTOS.
Jeffrey’s favorite link and blogs:
|ELEANOR BANKS’ MEATLOAF||Ingredients:||
1 lb Ground Chuck
1/2 lb Pork Sausage
1 Medium Small Onion (chopped finely)
1/2 Green Pepper (chopped finely)
2-3 Spines of Celery (chopped finely)
3/4 cup Bread Crumbs
Salt & Pepper to Taste
2 Cans Hunts Tomato Sauce
Combine all ingredients mix very well with 1 can of tomato sauce. Shape loaf in lightly greased Pyrex pan. Take other can of tomato sauce and mix with 1/2 can water and set aside. Place loaf in pre-heated oven set at 350 degrees for 1/2 hour. After 1/2 hour reduce heat to 325 and bake loaf for additional 40 minutes. Pour off excess fat and baste with tomato sauce that was set aside.
|JEFFREY BANKS’ HONEY, SHALLOT, DIJON MUSTARD VINAIGRETTE||1/4 cup extra virgin olive oil||1/8 cup apple cider vinegar
1/2 teaspoon dijon mustard
1 1/2 teaspoons honey
1 large shallot, finely chopped
3/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper