Highlighted Label
Laia Fabre, Thomas Kasebacher / notfoundyet, Felix Schellhorn
Caldo
Labor
Location brut nordwest
Language German and English
Price EUR 25 (Registration fee)
Date
8. September
Wednesday
12. September
Sunday
Time 2pm - 5pm
 
© Susanna Hofer
© Ingo Pertramer
  • Participation

    The Lab is aimed at anyone interested in linking artistic and culinary practices. No previous experience necessary.

  • Registration

    By 31 July via email to mitten@festwochen.at (subject: CALDO), with a few words about why you are interested in the lab topic and who you are. This information will enable the lab leaders to prepare and, in the event of more applications, to select twelve participants.

    Applicants will be notified of their selection by 14 August.

CALDO is a performative food project based around a very special product: bone broth. All the ingredients for the broth that takes 18 hours to cook are sourced locally, with the ideas of zero waste and sustainability in mind. As a social and educational space, CALDO underscores not just the culinary aspect, but also the health benefits of the dish. Together with their workshop participants, Vienna-based artists Laia Fabre and Thomas Kasebacher explore with the cook Felix Schellhorn the ideas of duration and sustainability as they cook the broth on site.

Open Call

Broth takes time. Time to be prepared, time to be consumed. The temporality and duration of making broth lends itself to exploring ideas of slowness and attentiveness, to strengthening the connections between art, food, and body, and to celebrating the concept of spending time, bridging it, and enjoying it. How can we make use of the specific timeframe in which the broth takes shape? How does a process inform a product?

The CALDO Lab is aimed at anyone interested in combining culinary and artistic practices. In collaboration with Felix Schellhorn from the performative cooking project Healthy Boy Band, Laia Fabre and Thomas Kasebacher invite participants to consider not just the concept of time, but also the aspects of zero-waste cooking and local production as key factors for the future. Culinary practices and investigative art will be combined using the ingredients and the properties of the broth: we will cook, serve, and savour ... liquid gold.

  • Biographies

    Laia Fabre, born in Barcelona, is a multidisciplinary​ artist based in Vienna. She holds a BA from BAU Design College of Barcelona and studied Visual Arts at the Academy of Fine Arts in Vienna. Her work consists of visual arts in the form of installations and drawings, combined with performance practice. They are developed by exploring the boundaries between life and art of her generation. Laia Fabre’s work has been exhibited and performed internationally at venues such as BUDA Art Center in Kortrijk, Belgium, at PACT Zollverein in Essen, Arts House in Melbourne, Australia, at ACUD Galerie, Berlin, at the gallery of Leipziger Baumwollspinnerei, as well as in Vienna at Tanzquartier, Weltmuseum, Secession or Kunstraum Niederösterreich. She showed several performances and held workshops at Impulstanz. Laia Fabre and Thomas Kasebacher together build the artist group notfoundyet.

    Thomas Kasebacher is an Austrian Artist, whose work is situated between performance, video, choreography and visual arts. He studied comparative literature in Innsbruck and London and performing arts in Liverpool. Currently, he lives and works in Vienna. His first work together with Laia Fabre as the artist group notfoundyet was Linger, which premiered at brut Wien in 2013. Thomas Kasebacher produced commisioned works for the International Performing Arts Festival SZENE Salzburg, Impulstanz Weltmuseum Wien and collaborated with artists such as Phil Hayes and Maria Jerez, Kate McIntosh, Oleg Soulimenko, Michikazu Matsune and David Subal, Cuqui Jerez, Sarah Vanhee and Forced Entertinment. His works were shown in Vienna and internationally, like The Bolaño Project (with Laia Fabre) at euro-scene Leipzig Teaterfestival. Thomas Kasebacher taught courses at Yale University, Connecticut, and the Stockholm University of Arts.

    Felix Schellhorn initially trained as a chef and is currently studying in the Transmedia Art class at the University of Applied Arts in Vienna. In Schellhorn’s artistic practice, cooking and art are inseparably linked and characterised by a common community-building principle as well as a process-oriented approach. In his work, Schellhorn deliberately emphasises the moments that arise as the completed work takes shape. A key aspect is not just what is literally on the plate, but the event as a whole and everything that surrounds it: the preparation, design, and presentation. In 2018, Schellhorn teamed up with Lukas Mraz and Philip Rachinger to launch the Healthy Boy Band project, a cooking collective consisting of three chefs whose main aim is to reach a new, fresh audience. Through their cuisine, they want to provide food for thought, as it were, for people who thus far have had little exposure to fine dining, cooking culture or even nutrition. Together with the Healthy Boy Band, Schellhorn organises cooking events, performances, and exhibitions, all in an artistic context. The focus is always on broadening people’s horizons and interacting with the target audience.

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