Roscoe Hall has spent his time working as a chef and an artist his whole life. On today’s episode of Studio, Noize Roscoe tells us about how much the two worlds blend together and add depth to his mixed media paintings. We talk about his painting materials lists feeling like ingredient lists, how he made it through hustling his artwork, and the need to make paintings after long restaurant days. Roscoe reveals the revelations he had at the Dallas Art Fair this year and where he sees himself going with his work. Listen, subscribe, and share!Episode 143 topics include:art materials listsbuilding texture in paintingpersonal history influencing artiststhe Dallas Art Fairselling art being a chef vs being an artistgetting into a zone in the studioconnecting with other Black artistsRoscoe Hall is not only a chef, but also an accomplished artist who works in a variety of media. He was introduced to fine dining at a young age and immediately wanted to get into the kitchen. He started as a dishwasher at a small local restaurant until he landed a job as a line cook at Chez Panisse, where he trained for two years under Alice Waters. He then moved up the culinary ranks learning various cuisines at multiple restaurants in St. Louis and Portland, before heading to New York City to work under Chef David Chang at Momofuku Saam Bar. He later moved to Birmingham, AL and served as Executive Chef for Rodney Scott’s BBQ. With a kick ass wife and two hilarious children, Roscoe recently took on a new role as culinary director for Post Office Pies and is working on an exhibition of his latest art.See More: www.scottmillerprojects.com/exhibitions/roscoe-hall/ + Roscoe Hall IG @artisticmisfitsFollow us:StudioNoizePodcast.comIG: @studionoizepodcastJamaal Barber: @JBarberStudioSupport the podcast www.patreon.com/studionoizepodcast

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