The Food Artisan Program at Taliesin: Cultivating Taste of Place

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The Food Artisan Program at Taliesin: Cultivating Taste of Place

At Frank Lloyd Wright’s estate in Spring Green, Wisconsin, a pilot artisan work/study program  is now accepting applications for seasonal restaurant work with the goal to prepare candidates for inspiring professions in the artisan food-farm sector.

Taliesin, Frank Lloyd Wright’s 800-acre estate is located in Wisconsin’s Driftless Region 40 minutes from Madison. Wright designed his estate to house an architecture school, theater, residences, a barn complex with a working farm, plus flower and herb gardens, orchards, vineyards, pastures, and a restaurant overlooking the Wisconsin River known today as the Riverview Terrace Café. Taliesin Preservation, a non-profit 501c3 organization, is the owner and administrator of the Riverview Terrace Café, where most of your work-study will take place. Odessa Piper is the program’s Creative Director. Chef Barbara Wright will oversee daily instruction.  Our region’s key chefs, farmers, and artisans will round out the program.

This program seeks eight physically active, highly motivated people to work paid positions at Riverview Terrace Café from April to November, with some phased in start/end options.  We will help you find affordable housing on and/or off site.

This pilot program will cultivate the role of the food artisan at the Riverview Terrace Café by combining  paid restaurant work, fieldwork options, and guided study.
Participants will work full time through a rotation of cooking duties in the Riverview’s commercial kitchen preparing seasonal menus featuring outstanding products from the area’s farmers and artisans. Assignments will also include some customer service and tip sharing.  We’ll also offer options for farm work, gardening, and food preserving and entertaining.
We’ll  introduce you to area farmers, chefs, and artisans to pave the way for ongoing relationships, and arrange field trips to area farms, restaurants, markets and producers.
Regular gatherings will feature visiting lecturers on the art, philosophy, science, and cultures of organic food ways, providing a framework for good work (and life) habits that can lead to sustainable and fulfilling careers in the food arts.
When you’ve completed the spring-to-autumn program, you will have new contacts and essential orientation to pursue a profession in regionally reliant food ways without the burden of incurring student debt. We will mentor participants to find their next step in their chosen direction, be it to: get the most out of a culinary or academic degree program, to land an inspiring restaurant job, or to customize an internship in the farm-to-table food artisan sector.

*For more details or to apply, contact [email protected]. Applications should include letter of interest, resume and three references. Resumes must be submitted no later than  March 23, 2018.   Job Type: Full-time, Seasonal


PROGRAM DESCRIPTION

The Food Artisan Program at Taliesin: Cultivating Taste of Place

Taliesin Preservation announces a new and innovative work-study culinary program located on the working agricultural estate of architect Frank Lloyd Wright’s legacy buildings near Spring Green, Wisconsin. The program, launching in April, is designed by farm-to-table pioneer and founder of L’Etoile, Odessa Piper, with input from many colleagues, and overseen by Chef Barbara Wright and the Taliesin community.

This work-study culinary program is founded on the principle that respect for nature and all that grows is the beginning of understanding good food. It is inspired in part by Wright’s architectural apprenticeship program and his commitment to creating environments that harmonize architecture, art, culture, and the land — a philosophy Wright called “organic architecture.” The campus is the Riverview Terrace Café, located on the banks of the Wisconsin River, a restaurant Wright designed alongside the Taliesin organic farm in the heart of Wisconsin’s Driftless Area — a picturesque region known for its concentration of organic farms, world-class food and beverage artisans, pristine landscapes and artistic sense of place. The restaurant is part of the Frank Lloyd Wright Visitor Center, which welcomes more than 25,000 visitors to Taliesin from April to November.

Students will receive a work-study stipend for supporting restaurant operations. They will also be provided room and board near the Taliesin estate. All students will participate in the Taliesin residential community of organic farmers, architectural students, artists, and educators. Students will prepare seasonally inspired meals for the restaurant and Taliesin Preservation events with ingredients primarily from the Taliesin farm and surrounding Driftless region. Our Culinary students will be introduced to key growers, producers, and chefs of the Spring Green area and the greater regional community. Our goal is to nurture the artisan traditions of this generation and to cultivate tastes based on region.

All kitchen skills, techniques, recipe development, food-preservation practices, and assigned readings will be taught through the lens of organic values, such as scaling to community, reliance on seasonality and regionality, the importance of seed, breed and husbandry in product development, and respect for our ecological partners in the natural world. These “organic technologies” foster ingenuity and sustainable foodways as an alternative to the industrial food paradigm. They are founded on the basic human link between healthy soils, healthy food, and healthy communities.

Upon completing the spring-to-autumn program, apprentices will have advanced their cooking skills and intuition in order to pursue further training and/or employment in the farm-to-table Food Artisan sector. The Taliesin experience will prepare them to advance to positions such as:
Crew cook for a busy organic farm/CSA
Cook, baker, forager, or front-of-house communications specialist for a creative restaurant
A farm-to-school lunch program cook
A farmers market or CSA administrative assistant
A food-systems marketing advocate for regional farming associations and community healthy eating initiatives
Apprentices with artisan brewers, orchardists, graziers, cheese makers, dairy farmers, beekeepers, butchers, and any number of small-batch food processors and producers

For more details about the program contact, Barbara Wright ([email protected]org) or to apply, contact [email protected]. Applications should include letter of interest, resume and three references. Resumes must be submitted no later than  March 23, 2018.