The Robert Rauschenberg Foundation’s Chef-in-Residence Program (CIR) was created in January 2016 partly in response to the resident artists’ appeals for more fresh, local Florida food, and to prioritize the Foundation’s emphasis on environmental conservation and stewardship. The latter stemming from Robert Rauschenberg’s longstanding concern for the safekeeping of the environment, as well as his love of food and cooking for family and friends.
The CIR provides healthful lunches and dinners for the artists-in-residence throughout the week using food that is fresh, organic, and grown on site or locally. In addition to sourcing edible plants growing on the property and in the vegetable garden, the Chef-in-Residence partners with regional farmers and growers to responsibly source food for the residency.
In January 2016, Heather Carlucci was invited to help create the program, and in April 2016, Shuna Lydon became the pilot CIR. In 2017, when the position was open to applications for the first time, Isaac Saunders was selected as the next CIR. The program will be open to application each calendar year, providing the opportunity for a new chef to explore their own creative initiatives and to integrate the culinary arts into the residency program.