What does it mean to truly collaborate in real and meaningful ways? And for all of you creatives out there, how do you meld your artistic vision—which is often very personal—with someone else’s? Who has ownership of ideas? Of work? How does collaboration affect the balance of power in those relationships?
These are some of the questions that arise out of most creative collaborations, and have certainly been part of the ongoing conversation between chef and visual artist Omar Tate, who cofounded Honeysuckle Projects, and artist, designer, and educator Gregg Moore. The two first met as part of a collaboration that started through the Stone Barns Center for Food and Agriculture in upstate New York, where Tate was part of the Chef in Residence program and Moore was the Stone Barns Art Fellow. Moore’s ongoing chef collaboration is with Dan Barber, co-owner and executive chef at the restaurant Blue Hill at Stone Barns.
Moderated by writer Anjula Razdan and presented in conjunction with the Fall issue of American Craft magazine, we invite you to join us on a deep dive into this particular collaboration: a microcosm of what true collaboration can look like as a kind of kinship—with yourself, your materials, and with others, be they writers, artists, chefs, designers, or an amalgamation of many different identities.Learn More