The Cooking & Clay Curated Collaboration

The Hambidge Center, along with Lisa and John Donovan, is bringing together a group of innovative chefs and ceramicists for the purpose of exploring the relationship of earth, fire and food.

During a two-week residency at Hambidge, through conversation and hands-on experiments, four ceramicists and four* chefs will explore ancient techniques in cooking and clay firing, study the story between food and vessel-making, and develop new, deliberate relationships between hearth and earth, cooking and clay.

Several members of this curated collaboration have already been selected (see below), however, we are looking for a few more curious and inventive chefs who would like to participate.

The collaborative residency will take place at Hambidge on May 19-31, 2020. *There will be four chefs and four ceramicists in residence each week. We prefer that all participants be in residence for both weeks, but we understand that may not be possible. Therefore, we will give equal consideration to applicants who can only attend one week of the collaboration. Keep in mind that all Hambidge residents arrive on Tuesday and leave on Sunday, so a “two-week” residency is actually 12 full days, and a “one-week” residency is 5 days.

The application requires a project proposal in which you must present a project involving food and clay that you would like to explore in collaboration with ceramicists and other cooks/chefs. It can involve any stage of the cooking process, including food storage, preparation, serving, preservation, etc.

Before the residency occurs, the chosen collaborators will engage in online discussions and research of the projects in order to lay the groundwork for the hands-on experiments at Hambidge. The conversations and experiments will be kept informal but remain useful. Near the end of the residency, on the evening of May 30th, the collaborators will host a small capstone event to share the findings of the collaboration with guests.

Each collaborator will have a private studio & living space, with communal meals provided four nights a week. The cost of the residency is $250/wk. Limited support is available and will be awarded to applicants most in need, if accepted into the program. The application deadline is February 10, 2020.
 

 

COLLABORATION PARTICIPANTS


Photo by Chia Chong.

Mashama Bailey, Chef
Mashama Bailey is the James Beard award-winning executive chef of the critically acclaimed The Grey restaurant, set in a former Greyhound bus terminal in Savannah, GA, as well as all-day counterpart The Grey Market. Since opening in December 2014, The Grey itself has earned a number of accolades, including being named a Food & Wine Restaurants of The Year, one of Eater’s 21 Best New Restaurants in America, one of Bon Appétit’s 50 Best New Restaurants in America, one of TIME Magazine's "The World's Greatest Places” and a semifinalist for the James Beard Foundation’s 2015 Best New Restaurant award, thanks in large part to Mashama’s flavorful dishes that highlight local and seasonal ingredients. With the premiere of Netflix’s Chef’s Table Season 6, Mashama became the first African American chef to star on the show. Prior to opening The Grey with owner Johno Morisano, Mashama served under the tutelage of Gabrielle Hamilton at New York City’s Prune.



Photo courtesy of the artist.

Lisa Donovan, Chef
Lisa is is a pastry chef and writer living in Nashville, TN. As the pastry chef to two of the South's most influential chefs, Sean Brock and Tandy Wilson, Lisa has been formative in establishing a technique driven and historically rich narrative of Southern pastry — unabashedly serving her Church Cakes and pies to finish fine dining experiences and creating a repertoire of desserts to redefine what it means to be a "Southern baker." Lisa is currently writing and producing content for cookbooks as well as working on her own writing, currently a memoir released through Penguin Press 2020. In 2018, Lisa won a James Beard Award in Journalism/Media.


Photo courtesy of the artist.

John Donovan, Ceramicist
John is a Nashville-based artist striving to maintain an active exhibition, academic and studio production career. John earned his BFA from Loyola University, New Orleans and MA & MFA degrees from Stephen F. Austin State University, Texas. John is represented by LeMieux Galleries in New Orleans and Zeitgeist Art Gallery in Nashville, with work regularly appearing in nationally and internationally juried and invitational shows, noteworthy among them include the 2005 World Ceramic Biennale International Competition in Icheon, South Korea. John received the 2011-12 Individual Artist Fellowship in Craft Media from the Tennessee Arts Commission. In 2016 John established Tenure Ceramics LLC, focusing on the design and production of custom ceramic tableware for restaurant and home. John first met clay at the age of six under the watchful eye of mentor-artist Peter King in the studios of Stonehaus Architectural Ceramics.



Photo courtesy of the artist.

John Oles, Ceramicist
John was born in Wrentham, Massachusetts, and holds a BFA in Ceramics from the University of Massachusetts (1998) and an MFA from Tulane University (2008) in New Orleans, Louisiana. Over the past 10 years, he has been invited to lecture and teach Visiting Artist workshops at many prominent ceramics programs around the country, including Hartwick College, Louisiana Tech., Texas Women’s University and Harvard University. John taught ceramics at Loyola University from 2008-2013 and Tulane University from 2013-2015. Currently, John is Assistant Professor of Ceramics at Jacksonville State University in Jacksonville, AL.



Photo courtesy of the artist.

Adam Paulek, Ceramicist
Adam was introduced to ceramics at Buena Vista University in Storm Lake IA. This led him to Asheville NC, where he apprenticed under potter Hank Goodman. Adam attended graduate school at the University of Tennessee in Knoxville, receiving an M.F.A. with an emphasis in ceramics. In 2012, Adam was the Salad Days Artist in Residence at Watershed Center for Ceramic Arts in Newcastle, ME. Currently he is an Associate Professor of Art at Longwood University in Farmville VA. Adam’s work, which is an exploration of form and imagery in ceramics, has been widely exhibited, including at the Guldagergaard International Ceramic Research Center (DK), Akar Design, and the Smithsonian Craft show.



Photo courtesy of the artist.

Stephanie Rozene, Ceramicist
Stephanie is a ceramic artist who is dedicated to the advancement and development of the field of Craft History and Theory and in particular the use of historical ornament as a visual language. Rozene’s research and art making focuses on the exploration of personal relationships through use and the role that pottery plays in communicating meaning. She makes work in the form of the utilitarian pot but is inspired by and grounded in conceptual, historical and theoretical approaches to ornament, form, use and making. Rozene holds an M.F.A in ceramics and craft history from NSCAD University in Halifax, Nova Scotia, Canada and a B.F.A from the New York State College of Ceramics at Alfred University in Alfred, New York. She is currently an Associate Professor of Art and the Ceramics Studio Head at Hartwick College in Oneonta, NY and serves on the board of trustees at Watershed Center for Ceramic Arts in Newcastle, ME.