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Collage of five diverse artworks from the Hammer Museum Collections side by side. From left to right: 1) Contemporary painting of two embracing figures with surreal elements. 2) Post-impressionist style painting of trees with vibrant blues and greens. 3) Black and white illustration of a face with intricate patterns. 4) Japanese woodblock print style image of a figure in a checkered robe. 5) Photograph of a couple dancing, the woman in a black dress and the man in white

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Sanford Biggers & Marcus Samuelsson

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Sanford Biggers and Marcus Samuelsson
7/8/2013---Sanford Biggers is an installation, video, and performance artist whose work has been exhibited worldwide. Biggers has won several awards including the Creative Capital Project Grant, a New York Percent for the Arts Commission, and a New York Foundation for the Arts Award in performance art/multidisciplinary work. He is Assistant Professor at Columbia University's School of the Visual Arts. Marcus Samuelsson is an award-winning chef, author, and food activist. Samuelsson is noted for defeating 21 fellow chefs on Bravo's Top Chef Masters, winning $115,000 for the UNICEF Tap Project. He is the chef and owner of Red Rooster Harlem in New York City and his books include Aquavit and the New Scandinavian Cuisine, The Soul of a New Cuisine, New American Table, and his latest, Yes, Chef: A Memoir. (Run time: 1 hour, 17 min.)

Sanford Biggers is an installation, video, and performance artist whose work has been exhibited worldwide. Biggers has won several awards including the Creative Capital Project Grant, a New York Percent for the Arts Commission, and a New York Foundation for the Arts Award in performance art/multidisciplinary work. He is assistant professor at Columbia University’s School of the Visual Arts.  Marcus Samuelsson is an award-winning chef, author, and food activist. Samuelsson is noted for defeating 21 fellow chefs on Bravo’s Top Chef Masters, winning $115,000 for the UNICEF Tap Project. He is the chef and owner of Red Rooster Harlem in New York City and his books include Aquavit and the New Scandinavian Cuisine, The Soul of a New Cuisine, New American Table, and his latest, Yes, Chef: A Memoir.

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