email us at gayacac@gayaceramic.com for more details!
CULINARY CLAY: Just Desserts
with Deb Schwartzkopf
(with guest appearances of some of Ubud’s famous chefs)
April 14-27, 2019
14 April: Sunday
evening (6pm) Welcome Dinner MOKSA restaurant
A sumptuous evening in which to sink our teeth
into not only the extraordinary culinary genius of Chef Madé Runatha, but
also the concept, framework, and assignment at hand for the ensuing two full
weeks. Deb will set the stage, sharing
imagery and ideas to get the juices flowing.
Chef Madé will set the dessert tasting menu that will keep mouths
watering until the manifested moment…
15 April: Monday (a few) Inspiring Reference Materials Gaya CAD
Morning: introduction to Gaya CAC studio
settling in and getting hands into clay.
Hand building Demonstrations :
Demo Wedging Clay
Demonstrate
rolling a slab/ Make test tiles
Demonstrate using MOD Tray
Molds (simple trays to be used as glaze test tiles)
Demonstrate
Coiling, Start Bisque molds
Lunch (family-style, catered by Dayu)
Afternoon: A thorough tour through Gaya
Ceramic and Design’s production studio and archives of over 15,000 production
samples (and countless other trial pieces), with a special session on selecting
a look, constructing a setting, innovation and practicality, with GCAD’s
brilliant creative director, Michela Foppiani.
16 April: Tuesday Natural
Containers Gaya
CAC
Inspirations:
Beginning with a look into the local vernacular: Jajan, banten, woven boxes,
offering pedestals, banana leaf bungkus… Taking a lead from the richness of
natural disposable samples still used here in Bali, we will study a wide
variety of examples, looking for design ideas and local inspiration.
Hands-on experience of folding and cutting offerings (with Ibu Puja)
(Showcasing: Bali baskets, Poleng pedestals, Gelato bowls, big banana
leaf trays, lily pad platters, Megumi Naitoh, Neil Hoffman…)
Lunch: GCAC “bungkus” style
(catered by Dayu)
Throwing Demonstrations:
Centering - throwing -
trimming plates
Altering
Plates and non-round shapes
Demo
for making non-round trays/ vases- tray molds used
Bisque
molds continued- adding shapes to tray molds
Cutting
slabs using templates to place on Bisque molds
17 April: Wednesday A
Traditional Taste of the Spice Islands GCAC
Morning:
Demonstration Throwing “V” Shaped bowls
Adding thrown rims to make non-round
variations.
Offer Seams Handout for participants.
Demo constructing with slab pieces
Lunch:
Afternoon: Continued studio time
18 April: Thursday Bowls,
Elevated GCAC
Morning:
Demo finishing “V” shaped bowls
Demo constructing “V” shaped bowls into ice cream dishes or sauce boats
Lunch: GCAC, family style catered by Dayu.
Afternoon:
Preliminary glaze talk.
What is a functional surface? Thinking about glazing in the context of the meal
or dish to be served…
Get plates/ test tiles glazed (use studio-prepared simple
pieces—stoneware with one-half porcelain wash)
Continued studio time.
19 April: Friday
Firing: glaze demo pieces
Morning: Image Presentation on Food and Clay
Demos: The details of finishing, smoothing and
compressing seams
Lunch: GCAC, family style catered by Dayu.
Afternoon: Open studio making
20 April: Saturday LOCALAB Eelke Plasmeijer and Felix
Schoener
Morning: Approaching Cups and more Bowl Shapes
Lunch: Localab
Afternoon: LOCALAB with world-renowned chefs Eelke and Felix
(LOCALAB: a food laboratory and
testing kitchen which will be the center of Lacavore’s research and development
moving forward. Local ingredients of all kinds meet state-of-the-art techniques
and the creative minds of Felix and Fido in an adventure of exploration. They
are creating a flavor database of recipes and ingredients.)
A round-table discussion with the chefs and a degustation of a
selection of their unforgettable desserts; an examination of their plating
magic to a conversation about their plates; their take on “From food to plate
or plate to food?” The response their
choice of plates has had from clientele, their future ideas, and any
suggestions for us makers…
Family-style lunch offered by NUSANTARA and then a degustation of
desserts!
21 April: Sunday A DAY
OF LEISURE Anywhere
Bali
(Independent day, though we can offer lots of suggestions!)
22 April: Monday Final
Touches GCAC
Morning: Handles, handles, handles &
trimming bowls
Lunch: GCAC, family style catered by Dayu.
Loading all wares for bisque firing
(firing begins midnight)
23 April: Tuesday The Fabric of Glaze GCAC
BISQUE KILN FIRING
Morning: IKAT BATIK, a visit to a breath-taking indigo and all natural
dye studio showroom. Short explanation and time to peruse!
Lunch: GCAC, family style catered by Dayu
Afternoon: Surface Design Image Presentation
and demonstrations
In-depth glazing tips for successful surfaces
(esp. with Gaya’s glazes), dipping, pouring, spraying, gradients, resists,
pencils, over glaze marks, distressing surfaces, brush work, stilting, bare
clay (burnished, polished…)
24 April: Wednesday Glaze
Day GCAC
All day focus on getting our pieces touched to
their last perfection before sending them off to the kiln Gods.
Glazing bisque pieces
Lunch: GCAC, family style catered by Dayu
Load final glaze kiln in the evening (firing begins midnight)
25 April: Thursday A Balinese
Compound Rumah
Bu Dayu
A day of cooking, culture, and collaboration,
Bali-style. An opportunity to really look outside the tourist guide book as we
are welcomed to the traditional village home of our fabulous caterer, Ibu Dayu.
Beginning with a visit to a local
market, Bu Dayu will guide us in the preparation and presentation of several of
Bali’s celebratory spice pastes and delicious dishes. Bring your appetite!
CONE 10 GAS FIRING
26 April: Friday Manifested
Meal MOKSA
Morning:
Unloading with baited breath.
Time to take care of any post-firing attention to details needed. Packing selected wares for the dinner
showcase.
Lunch: (as requested) from local Balinese Warung MenJoel
6pm: An
evening on show: the culmination of our creative act! Public viewing and private dinner on our
wares at MOKSA restaurant as part of the Ubud Food Festival.
27 April: Saturday Concluding
Discussion GCAC
10am: A
final group gathering to sum up the experience; packing of treasures; a last
early lunch together. Finish by 1pm.
*Schedule details may
vary in final iteration…
*All lunches will be served daily noon-1pm
family-style in the studio mezzanine.
**Details listed in this preliminary schedule are
subject to change; a finalized version will be included in participant welcome
package.
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