Together with 4 participants from Visio de Brink, centre for the blind in Vries, Drenthe, Katie has engaged on a journey of self discovery through the use of food as a preliminary discourse tool. Participants of Smaak Identiteit have the opportunity to work with texture, themes, intuition, colour (for the partially sighted or deaf clients), taste, otherness and more. This is a fluid and experience based project which offers the participants new perspectives, otherly experiences and a new way to consider food as an artistic tool.
Smaak Identiteit is an inclusive project, engaging with a range of wonderful intellectual abilities and embracing the hidden talents and thoughts of the participants.
'Choice' plays a significant role in the project, with the participants helping to develop the course of their experience with the artist together.
Through sensory and highly personalised workshops, Katie works attentively with the participants on a one-to-one basis, with each journey, and set of actions, differing greatly to the other.
Katie uses raw food where possible, focusing on intent, unusual ingredients, new preparation techniques, development of fine motor skills, all with a health perspective in mind.
Many participants have made cakes of their choice without sugar, gluten or dairy for the first time.
The group came together as a whole in January 2018 for a specially designed pizza-making workshop with Katie, Joost Brouwer (cook and specialist in the care of the otherly abled) and the wonderful Eetwinkel Buurman & Buurman at the pizzeria in Groningen.
Katie is currently collecting and reflecting on some of the experiences through documentation, with an audio-visual cookbook to come.
The cookbook holds the recipes created in conjunction with the participants, the stories shared, drawings, photography and other reflections by participants, in an accessible book format (letterpress, braille, CD).
Katie has been cooking in line with food allergies, healthy food choices and innovative recipe creation for more than 6 years, and with an extensive experience in catering has combined her interest in cuisine with her specialized social-participatory art practice.
2017 - continuous
The Politieke Keuken is a binding object and pinpoint which emerged in 2017 from Katie's Tafelgenoten project research. Initially intended as the key object of Tafelgenoten, the Politieke Keuken will now widen it's perspective to appear as an object, a character and a service in several of Katie's upcoming works.
The Politieke Keuken's first action was made in November 2017 at the CBK Groningen, whereby Katie exhibited as part of the Wildvang event having been nominated for the prestigious Hendrik de Vries Award.
Koloniale Proverij: uit de Politieke Keuken
Katie Ceekay | 2017
"A Dutch-Moroccan waiter immerses himself in the space;
His face is kind and open, he is charming and perceptive;
Dressed in black, he moves around the crowded room with a large golden tray, filled with carefully cut pieces of the koloniale proeverij;
The tray is filled with spekkoek;
The tray is filled with the historical, the objective, the subjective...;
The guests indulge in their little pieces of luxury, the precious symbolic layers instantly consumed in one quick bite.
The waiter speaks with his audience as they promptly sample these little tastes of free information, unknowingly now owing an ear in exchange - he has the right character and charm to open up the conversation. I chose him very carefully.
"What is your opinion of colonialism, and what do you know about the spekkoek?"
From there the magic of discourse ensues and I can leave the space somewhat satisfied... But still and always pissed at all of our ignorance"
3 large 16-layer spekkoeks, cooked traditionally, consisting of a total of 80 seperated eggs, each cake cooked layer by layer, 8 minutes per layer, over the course of 10 tightly schedule hours.
With special thanks to: Juan Zyad & Eva Elaine
Tafelgenoten in Discussie is the first abstract research segment in preparation for Katie Ceekay's 2018 Tafelgenoten project. Together with filmmakker Joost Wierenga, Katie abstractly interviewed 3 different residents of Groningen who had little to no knowledge of her work or of the project itself. Katie asked them about the phrases and ideas used in her project plan.
Tafelgenoten as a project plan and concept was nominated for the 2017 Hendrik de Vries Award.
About the upcoming work:
In brief, Tafelgenoten is a year long participatory based project whereby along with a diverse group of participants, Katie will use culinary diplomacy to explore three contextual, historical and political themes. The themes are:
| The Irish Famine of 1845
| Dutch Colonialism & the Verenigde Oost-Indische Compagnie
| The Breaking of Bread: Eating our Way through Immigration & Integration
Through mealspaces, events, critical discourse and various other culinary based formats, the group will explore the themes in depth in several locations and project spaces in the north of the Netherlands. The project also wishes to visit Rotterdam and later Ireland for pop-up events.
Tafelgenoten will begin in mid-summer / early autumn 2018.
BEETSTACKS is the rebranding of Katie's Kitchen, available from 2018.
BEETSTACKS offers alternative catering and workshop options to the Politieke Keuken, for events, parties, gatherings, meetings and individuals. BEETSTACKS provides commercial catering with a twist.
New products launching soon; chipshop avocados, Irish butter fudge and hot Golden Mylk made with a local and homemade ethic.
Allergy friendly options available, with special attention paid to vegan, vegetarian, organic, dairy-free, gluten-free, paleo diets and more.
For catering quotes, contact Katie directly by mail: firstname.lastname@example.org