A Summer Culinary Arts Residency at Craigardan provides exceptional living and professional kitchen space to culinary artists and emerging chefs in an exquisite environment that is conducive to creatively working on new ideas, exploring the region’s food-scape, and developing the chef’s farm-to-table and seasonal repertoire without distraction.  This program is designed to assist chefs during an integral stage of their career; to establish themselves in the culinary world, to infuse a mid-career turning point with new energy and fresh perspective, or as an accomplished chef in need of sabbatical.  Chefs may apply for a residency of one week to four months.

The aim of the residency is to:

provide chefs with the time and raw ingredients necessary to gain a deeper creative understanding of the future of farm-to table dining. It is our hope that chefs will take a leadership role in redefining modern culinary culture, thereby assisting farmers in the mission to grow nutritious, flavorful, and sustainable foods.

express Craigardan’s mission of environmental stewardship via the notion of individual responsibility through food

create a bridge between the Farm and the Studio by integrating the Culinary Arts as a creative discipline in the residency program. Food is the language of the farm and the inspiration for many crafts. Chefs are encouraged to collaborate with and take inspiration from Craigardan’s resident artists and staff.

The (highly subsidized) residency fee is $250 per week or $1000 per month ($33/day) and includes:

  • private bedroom

  • all utilities and internet

  • professional kitchen space and pantry as culinary resident’s studio

  • personal farm share

  • access to the farm’s bounty including fruits, vegetables, and eggs as well as custom slaughtered meats

  • the option to work with our farmers to learn more about production, harvest, and butchery

  • the ability to participate in programs and events at Craigardan at no charge

  • time for creative exploration that may include recipe development, writing a cookbook, ingredient experimentation, etc.

  • a generous food budget to source additional ingredients from other local partner farms and markets

  • organizational support whenever possible for research or community initiatives


  • chefs-in-residence are asked to prepare 1 meal each week for the Craigardan community with full creative control while respecting any dietary restrictions. Kitchen assistance will be provided when necessary.

  • commit to using environmental ethics when sourcing all ingredients from off-farm

  • present a public talk (or dinner) about the goals of the chef/residency or personal vision and experiences as part of the community lecture series

Culinary Arts Teaching Fellowship

Chefs may apply for a Culinary Arts Teaching Fellowship.  The Fellowship supports a culinary artist or emerging chef with a particular passion for sharing knowledge.  The accepted candidate will have a strong interest in the advancement of local and seasonal preparations, in teaching and community education, and a desire to further collaboration with farmers.  

The residency fee will be waived in exchange for presenting a course or workshop to the community.  Only one fellowship will be awarded each year.


  • plan and prepare at least one meal each week for the Craigardan community with full creative control. Kitchen assistance provided when necessary.

  • teach a course or cooking workshop to the community in your area of expertise (8-10 participants). Work with the director to plan and execute classes which highlight your particular area of skill and interest.

  • develop relationships with local farmers and producers

  • commit to using environmental ethics when sourcing all ingredients from off-farm

  • present one talk or lecture to the residents and the public about your work as part of the community lecture series


  • a strong interest in creative food use and cooking

  • good communication skills and the ability to work independently

  • strong knowledge of food preparation and preservation techniques

"The Epicurean Endocrinology project has now done a lab at SUNY Buffalo, presented at Maryland Institute College of Art, and has plans to present at the Museum of Food and Drink in NYC, the Pennsylvania College of Art and Design, and at the Museum of Post-Natural History in Pittsburgh. The residency allowed me a much needed reset from the hectic pace of the city and the time and space to focus on the project and my own plans and process." Liz Flyntz, 2017 culinary artist-in-residence

PLEASE NOTE:  All residents are responsible for their own transportation, personal tools, or specific requirements.  All residents contribute to common housekeeping work.  Applicants are welcome to schedule a visit to Craigardan prior to applying.