Barclay Dodge

Chef C. Barclay Dodge has spent the last 30 years traveling the globe exploring cultures and cuisine, and working in Michelin-starred restaurants in Spain, New York and California. Since opening Bosq in Aspen in 2016, Chef Dodge has honed his style, collaborating with local biodynamic farmers and foraging wild products from the forest, aspiring to grasp flavor at its highest level.

Barclay's Links:

Restaurant Website

Barclay's Upcoming Workshops

  • II

    Level II

    Students have a basic understanding of forming techniques, such as throwing and hand building. Students have taken one or two ceramics classes or workshops.

  • III

    Level III

    Students have significant experience with clay forming techniques, such as throwing, hand building and modeling. Students are comfortable with ceramics equipment, such as wheels, extruders and slab rollers. Students are self­-starting with some formal training and have taken a minimum of three classes or workshops.

  • IV

    Level IV

    Students have advanced skills and knowledge of the ceramics field. Students are highly motivated, have a minimum of five years experience in the field and have a portfolio of their artwork. Typical students are academics and professional artists.

Sep 12 - 23, 2022

Studio, Farm, Table: The Art of Dining

Alleghany Meadows, Barclay Dodge

Tuition $1,450
Code C1522-22

This intensive workshop focuses on refining techniques and learning new possibilities of creation with utilitarian pots. Guest chef Barclay Dodge discusses presentation, creative decision-making and seasonal influences. Studio work and firings culminate in a multi-course meal served at the chef’s acclaimed Aspen restaurant, Bosq. Students participate in lectures on historical and contemporary ceramics, professional development and social outreach. Demonstrations, discussions and presentations focus on pottery as it functions in both service and display. Participants enjoy field trips to restaurants and local farms as part of the holistic creative and culinary experience.

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