Culinary Residency

The residency draws inspiration from DAS MINSK’s history as a former terrace restaurant. From April to July 2027, the selected resident will develop their own project for the museum’s public program.
 

Originally opened as a terrace restaurant in 1977, DAS MINSK now operates as a museum of modern and contemporary art. Its history as a place of hospitality, exchange, and social life continues to shape the building to this day, while its architecture, historical use, and transformation from a restaurant to a museum create a unique space for artistic, culinary, and intellectual dialogue. Drawing on the venue’s history and present moment, the newly launched culinary residency program at DAS MINSK Kunsthaus in Potsdam situates the building as a place where art, food, memory, and the public intersect.  

 

The Residency: Cooking as an Artistic and Cultural Practice 

The culinary residency invites chefs, artists, food designers, and those with interdisciplinary practices to explore the history of the former terrace restaurant as well as new, contemporary forms of communal dining and engaging with themes such as community, memory, hospitality, nutrition, and regional tradition, alongside agricultural science, ecology, and the future of food.  

During the residency, the recipient will develop their own project and present their work as part of the museum’s public program. The goal is to open up new perspectives on art, food, and social issues, and to actively engage visitors. The residency offers space to develop new formats and culinary projects at the intersection of art, cooking, food, culture, sustainability, and social issues — understanding the museum, as a place of exchange and encounter. 

On 5 November, the three jury members will meet with Anna Schneider, Daniel Milnes and Ina Schürmann from DAS MINSK to select the inaugural resident from the applications received.