This past summer there was an article on Vice.com about award-winning chefs who have been interning or volunteering at other restaurants, farms and with food scientists in order to pick up new skills and deepen an understanding of their craft.

My first thoughts relating it to the arts was the ongoing debate about artists working for free for the exposure and experience and whether that is valuable or just exploitation. I held off writing about the article because I didn’t want to wade into that well-trodden subject.

I also thought about the fact that a fair number of established artists will continue to take classes to keep their skills fresh; will take on lower paying roles in order to stretch themselves; and will work with masters of related disciplines in order to pick up new skills. (Then there are those who only semi-willingly gain myriad skills by taking dozens of jobs that provide the flexibility to allow their artistic pursuits.)

There were a few concepts and ideas in the Vice article that could have relevance in instigating change in the arts.

The first is understanding and empathy for how the different parts of the business work. Says the chef interning at a bar with a plan to open one himself:

“I think I’d be a total hypocrite, not to mention foolish, to open a place that wasn’t indicative of my skillset. Also, how can you manage a place, manage personalities, if you don’t understand the product, the job, the work?” Paulin said.

“…I will surely be hiring people when I do open a bar … but nobody respects a boss that doesn’t understand the job.”

One idea that doesn’t get discussed directly right now is whether it is valuable for arts managers to have had experience in the disciplines they are overseeing.

In years past, organizations were founded by artists and others intimately involved in the creation of work for the organization before they became a leader. Today it is more common to have people with arts administration degrees who may or may not have practical experience in that discipline. Frequently, people from outside the arts field and non-profits in general, are brought in to lead organizations.

Has more been lost than gained in this practice? Can the contentious rounds of contract negotiations many orchestras have faced be related to these developments? I am not sure if anyone is tracking the career arcs of current arts leaders, but it would be interesting to know how the demographics have changed over the last 30+ years.

Then there is the opposite dynamic that has been getting some conversation lately–practitioners getting experience in the business side as administrators and entrepreneurs.

Despite all emphasis about practicing artists developing these skills, there aren’t too many training programs that include it in their curriculum, though that situation is improving.

I am also not aware of more than a handful (though I am sure more exist) of arts organizations that provide any sort of classes/workshops where associated artists who don’t intend to enter arts management can gain these skills.

The Vice article mentioned a two week intensive where chefs learn to strengthen their communication skills:

Cooknscribble.com is an online resource of food writing courses founded by O’Neill. “Chefs frequently enroll in these classes with a book, a blog or even merely menu- and press-release- writing in mind,” she said….

In the summers, O’Neill offers a two-week residential immersion course in Rensselaerville, New York. In this two week course, the scholars are basically thrown into a fast-paced editorial office. They write every day. They get instruction in recipe writing, food blogging, memoir, creative non-fiction, food news reporting—with additional emphasis placed in photography, videography, oral history and reporting skills.

“Chefs in particular respond to our mentor-style teaching model, our hands-on approach and the reality-based ‘action plans’ that we insist upon,” O’Neill said.

That sounds like a good model for an arts related training program.

Couple sentences later in the article talks about a chef who is losing his physical capacity to cook who wants to develop a way to communicate his knowledge and expertise. In the same sense, there is untapped capacity in retired arts professions that can be utilized to provide guidance through face to face and online interactions.

Granted, there has been an expected great exodus of non-profit executive directors for 10 years now that hasn’t emerged so maybe there aren’t as many retired administrators as I think. Not to mention, performing and visual artists never seem to stop creating. Still, I am sure more can be done that isn’t being done.