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Author Profile
Tamie Cook and Stephanie A. Rozene

Tamie Cook

Growing up, Tamie loved to cook at the knee of her mother. Little did she know this early love for food would be rekindled years later in Paris, leading her to the New England Culinary Institute and then to the Food Network show Good Eats, where she worked as Culinary Director for eleven years. Now, when she’s not working as a personal chef for celebrities such as Robert Downey Jr., Michelle Pfeiffer, Anne Hathaway, or Sylvester Stallone, she is researching, cooking, or playing with food. Started in 2013, Tamie Cook Culinary Productions is a much-sought-after culinary consulting firm specializing in recipe development, teaching, catering, food styling, and myriad other services. Tamie has contributed recipe development, testing, and food styling to thirty-three cookbooks and is currently working on the thirty-fourth. Whether it’s an intimate dinner for two or a cookbook with 200 recipes, bringing food and people together in ways that transform them both is always Tamie’s goal.

 @tamierenay and Tamie Cook Culinary Productions https://www.tamiecooks.com/.

Stephanie A. Rozene

Stephanie A. Rozene is a Professor of Art, the Wandersee Scholar in Residence (2023-24) and the ceramics program coordinator at Hartwick College in Oneonta, New York, where she was recently awarded the Teacher Scholar Award (2020). Rozene’s two research streams include the use of historical ornament and porcelain as a visual language in order to critique contemporary political rhetoric and the investigation of the history of clay as a tool for cooking. She has exhibited her work nationally and internationally at multiple venues, including the Everson Museum of Art (Syracuse, New York), The Philadelphia Clay Studio, Red Star Studios (Kansas City, Missouri), Harvard Ceramics (Boston, Massachusetts), SOFA Chicago, and VIA Vallauris (France), and has completed residencies at the International Ceramics Studio (Kecskemet, Hungary), VIA Vallauris (Vallauris, France), Watershed Center for the Ceramic Arts (Maine), and The Hambidge Center (Georgia). Her work was recently included in the National Council for the Education of Ceramic Arts annual exhibition, I Contain Multitudes at the Weston Gallery in Cincinnati, Ohio. Rozene serves on the board of trustees at the Watershed Center for Ceramic Arts, Newcastle, Maine, and is a member of the International Academy of Ceramics. She is dedicated to the advancement and development of the field of craft history and theory.

@politicalpotter

 

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Articles

Local New York trout salted and packed with herbs on a clay slab. The trout is wrapped in the wet clay and baked in the oven. Chef Maricela Vega at Hartwick College Fall 2022. Image Credit Stephanie A. Rozene
A Receipt* for Cooking and Clay: A Delicious Collaboration of Taste and Place
The morning of our last day at Hambidge was an exhausting one, given that feeding almost 100 the night before had been no easy feat. We gathered for breakfast not only to replenish our bodies but also to discuss our success of the past weeks together. As we sat on the front porch of Lucinda’s Rockhouse, we reveled in the memories of the delicious meal we’d created and served, a meal that was both hard-won and beautiful.
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