CALL for ENTRIES:
All Things Salmon
from Coos Art Museum

My little,
CHICKADEE

The $2 Art Contest and the time I spend reviewing work reveals a new surprise each month.  When I made the choice this month, it occurred to me that I have chosen very few men as Featured Artists over the years. In fact, I chose only four in 2010, and only one in 2011.  Hmm.   I find that once I send out my questionnaire / interview questions, the artists I choose seem to have an elusive connecting thread (other than food) with the other artists I have chosen as well as with me.  I suppose we are birds of a feather, as the cliche goes.

This month’s artist is a beautiful example of a connection to process and materials often found in craft artisans, but a passion for the message, the voice of the work that is generally only found in the fine arts.  Maybe my little chicks and I are connected by a thread of passion, not just to create…but to speak.

I am so proud to announce the Featured Artist chosen from the December entries is Jacques Vesery.  His artwork, his sculpture,  speaks to what each of chooses to honor, to cherish both physically and within ourselves.  They are…

Vessels for the soul,
if you will.

These sculptures are a beautiful, layered, decadent aesthetic combined with threads of the mystical, wondrous history of someplace not quite known.  They make me daydream.  But is the overwhelming desire to hold and touch them that makes me feel ever so slightly out of control.  Wonderful.

FEATURED ARTIST:
Jacques Vesery

Jacques Vesery is a sculptor from Damariscotta, ME and has lived in Maine for 20 years.  His work is in numerous public and private collections including the Detroit Institute of Art, the Contemporary Art Museum of Honolulu, Yale University Art Gallery and The Carnegie Museum. He is a Maine Arts Commission Fellow for 2000 and winner of Sculptural Pursuit Third Annual Sculpture Competition in 2006.

Jacques has lectured on design and concepts within his work in France, Italy, England, Canada, New Zealand, Australia and 28 US states at such locations as Journees Mondiales du Tournage D’art Sur Bois Congres, Loughborough University, Anderson Ranch, `Aha Hana Lima- Hawaii and Haystack Mt. School.

What do you consider your media? Do you primarily consider yourself a sculptor? Something else? “This one always seems harder than it should be. I guess I fall through the cracks. To make life easier, I say that I am an Artist/Sculptor and for the most part, my work three dimensional, but not always.”

Clearly, there seems to be a repeated circular and/or egg-shaped aesthetic in your work.  What is the significance to working round?  “I started from creating art/craft objects solely based on utility… very conservative vessels with textures that seemed to grow with the surface area vs. being applied.  I quickly realized sculptural forms would be much more appropriate and started making what I call “Seaforms”.  They are not like any real shells and actually I base the forms on classic utilitarian forms. Everything else has evolved from this.”

Talk to me about your choice of natural materials versus using a process to replicate the look of natural materials?  “I love the confusion that many of the pieces cause. Some think it’s stone, some ceramic… in most cases, people don’t think wood. Even when it is supposed to look like wood. I have heard people say ‘so you sculpted wood to look like wood or you shaped a stone to look like a shell, or wood to look like stone.’  I use wood because I know it well. I know what it is capable of and I enjoy it.  If I knew another material that would work better for what I want to convey, I would use it. I am not hooked on any one material or tools. For me it is all about the outcome.  The surprise factor is also a plus.  When you are thinking stone or ceramic then hold a piece in your hands, it’s warm and very light in weight.”

You know we have to talk about food. What are your favorites? “Anything French! Cooking is one of my passions and most of the time it’s something French… Italian runs a very close second though.  If I had pick one dish, I guess it would be Coq Au Vin, with a great Cotes du Rhone of course.”  You owe me dinner, Mister.

“And, I have always been a lover of fruit. I’ll pick up an apple or a mango before chocolate any day.  I only go for my wife’s chocolate when there is nothing else sweet around. Lately I have been making gallons of fruit smoothies with loads of green leafy stuff added.  Hey kale is the new beef.  *Editor’s Note: Just when I think I’m in love, some fruity artist always comes up with a “Kale is the new Beef” statement.  No, Jacques, kale IS NOT the new beef.  You fruitcake, you.