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Rauschenberg Residency - Chef-in-Residence

The Robert Rauschenberg Foundation is currently accepting applications from culinary artists and chefs to be the first, post pilot, Chef-In-Residence (CIR) at our artists in residency program on Captiva Island in Southwest Florida.

The ideal candidate is available for one year, beginning January 2017 (although shorter commitments may be considered).

The CIR prepares meals for the artists in residence, while continuing to implement and maintain sustainable practices – building partnerships with local farmers, purveyors, and community; reducing waste; and integrating produce grown on the residency land and garden. At the same time s/he has the opportunity to pursue personal culinary interests and research. We seek to attract chefs from all over the world at all stages of their careers.

This inaugural program aligns with the Foundation’s focus on environmental conservation and stewardship, stemming from Robert Rauschenberg’s longstanding concern for the safekeeping of the environment, the notion of individual responsibility, as well as his keen interest and aptitude in the kitchen.


Captiva, Florida: United States

Robert Rauschenberg's twenty-acre estate on Captiva Island, Florida, which was his home and studio for forty years, has been transformed into a creative center that invites artists from around the world to live, work, and create. The Rauschenberg Residency welcomes artists and other creative individuals of exceptional talent and promise from a diverse mix of disciplines, backgrounds, ages, and career levels. There are nine buildings: residences, studio spaces, office spaces and a community house with a dedicated kitchen. A growing area of undeveloped land for farming, gardens, fruit trees, etc. sits close to the kitchen and communal dining room. There are five full-time staff, two part-time employees, and one intern. This includes a Kitchen Assistant who works part-time at lunchtime to assist the CIR, through light shopping and food preparation.


  • Artist Status: Mid-career Artists
  • Application type: Open application
  • Collaboration: Must apply and be accepted individually
  • Geography: Open to US artists, Open to non-US artists
  • Additional eligibility information: 

    The selected candidate should have experience working in a commercial kitchen and/or preparing food for large groups of people. S/he will have experience cultivating and utilizing organic vegetables, plants and herbs, and proficiency in ordering, organizing inventory, as well as food cost management. In addition, s/he must be familiar and experienced in farm to table concept; knowledgeable in nutritional value of foods and common food allergies and sensitivities; able to develop menu options around food allergens; knowledgeable of the culinary development of sustainable food systems, and committed to zero waste. Ideally, s/he will have 5+years experience in a commercial kitchen.

    The preferred candidate will have experience working with artists and a commitment to the mission of providing research and development opportunities for artists. S/he must be comfortable in a social environment, open to collaborative opportunities, and able to interact with a diverse mix of personalities and food preferences.  

    A valid driver’s license and clean driving record are required.  A strong command of the English language is necessary, but it is not necessary that English is the candidate’s first language. Candidates must possess a work visa for the US for the duration of their stay.

  • Application deadline: August 01
  • Application Ongoing: No

Facilities & Services

  • Housing: Private housing (individual apartment/cabin/house)
  • Meals: All/most meals are provided by organization
  • Accessibility: housing/grounds/studios are accessible

Stipends / other support

Living stipend is based on length of time commitment. One-bedroom apartment, use of a company car for work purposes, and individual health and dental benefits are provided.

Additional expectations / opportunities

Responsibilities • Prepare 8 meals a week - lunch and dinner Monday, Tuesday, Thursday and Friday for approximately 15 people, during 5 and 6 week residencies, with 1-2 weeks off between residencies. • Practice creative independence, while being sensitive to dietary restrictions • Emphasize local, seasonal and organic products • Integrate produce available on the property - collaborate with Residency Ecologist on growing vegetables, fruits, citrus, edible plants, herbs, etc. • Participate in CSA (December thru April) • Plan menus and prep lists for kitchen assistant in advance • Prepare shopping lists • Shop for all groceries/ingredients locally from CIR purveyor list • Maintain and cultivate relationships with local accounts • Research, meet, and acquire new accounts with local growers/purveyors • Update/maintain CIR purveyor docs, refining procedures for the residency common kitchen • Buy from local farms and purveyors • Bring all re-usable bags to markets/stores • Pre-order specialty items and purchase in bulk when feasible • Purchase quality products at the best prices • Shop online for foodstuffs as a last resort • Track expenses and adhere to budget parameters • Develop and present community programs around relevant food topics • Attend Sunday Farmer’s Market (seasonal, October thru April) Opportunities There are many possibilities for outreach depending on the CIR and his/her interests, such as community workshops, cooking classes for the residents, designing additional growing opportunities on the property, and so on. S/he will have the opportunity for his/her own creative exploration in a unique habitat with local resources. These can take the form of working on new recipes, writing a cookbook, experimenting with ingredients, and the like.

Contact Information

PO Box 54
Captiva, Florida 33924
United States