A Summer Culinary Arts Residency at Craigardan provides exceptional living and professional kitchen space to culinary artists and emerging chefs in an environment that is conducive to creatively working on new ideas, exploring the region’s food-scape, and developing the chef’s farm-to-table and seasonal repertoire without distraction. This residency assists chefs during an integral stage of their career; to establish themselves in the culinary world, to infuse a mid-career turning point with new energy and fresh perspective, or as an accomplished chef in need of sabbatical.  

The culinary arts residency is a self-directed period of time. Chefs have designated access to the kitchen for their own creative exploration.

The aim of the residency is to provide chefs with the time and raw ingredients necessary to gain a deeper creative understanding of the future of farm-to table dining. It is our hope that chefs will take a leadership role in redefining modern culinary culture, thereby assisting farmers in the mission to grow nutritious, flavorful, and sustainable foods. The residency also creates a bridge between the farm and the studio by integrating the Culinary Arts as a creative discipline in the residency program. Food is the language of the farm and the inspiration for many art forms. Chefs are encouraged to collaborate with and take inspiration from Craigardan’s resident artists and staff.

The residency includes:

• professional kitchen space and pantry as the culinary resident’s studio

• access to the farm’s bounty including fruits, vegetables, and eggs as well as custom slaughtered meats

• the option to work with our farmers to learn more about production, harvest, and butchery

• unstructured time for creative exploration that may include recipe development, writing a cookbook, ingredient experimentation, etc.

• a food budget to source additional ingredients from other local partner farms and markets

Responsibilities:

• chefs-in-residence are asked to prepare 1 meal each week for the Craigardan community with creative control while respecting any dietary restrictions. Additional meals or food offerings are completely at the chef’s discretion.

• commit to using local food if possible when sourcing ingredients from off-farm

• present a short public talk (or tasting) as part of the Applebarn Series

PLEASE NOTE:  All residents are responsible for their own transportation, personal tools and materials, or specific requirements.

"The Epicurean Endocrinology project has now done a lab at SUNY Buffalo, presented at Maryland Institute College of Art, and has plans to present at the Museum of Food and Drink in NYC, the Pennsylvania College of Art and Design, and at the Museum of Post-Natural History in Pittsburgh. The residency allowed me a much needed reset from the hectic pace of the city and the time and space to focus on the project and my own plans and process." Liz Flyntz, 2017 culinary artist-in-residence

Click on APPLY for deadline and fee information