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Wrong Brigitte McQueen?

Brigitte McQueen

Manager

UNDERGROUND with the Bemis Center for Contemporary Arts

UNDERGROUND with the Bemis Center for Contemporary Arts

Background Information

Employment History

Founder and Executive Director
The Union for Contemporary Art

Underground Manager
Bemis Company , Inc.

Production Manager
Teen People

Owner and Curator
Pulp

Affiliations

Board Member
The Kent Bellows Studio

Education

B.S.
Journalism
St. John's University

Web References (55 Total References)


Emerging Terrain » Blog

emergingterrain.org, $reference.date [cached]

Chef Blog #6: Brigitte McQueen, Pastry Artist

...
Brigitte McQueen, the Manager of the UNDERGROUND with the Bemis Center for Contemporary Arts, and previous owner of Pulp - is once a month, without fail, asked the question:
"Are you an artist yourself?"
The habit of answering "No" began with a painful semester blowing glass in college, misshapen coffee mugs hidden in the basement from a stint as a ceramicist and residual resentment from a particularly nasty critique during a foray into photography. These experiences led Brigitte to believe there was no right to align herself with the "real" artists she works with and serves each day. Until recently when one of these amazing artists commented that he wished he could do the 'art' of baking like Brigitte. She was floored to hear this and to realize that she never viewed her talent and skill in baking as an artform. Brigitte was well practiced speaking of the science behind baking - but had never realized the creativity and beauty - the artistic merit - held in the bits of sweetness she so passionately produces. That conversation changed everything about the way she views the pastry she bakes, and in many ways, food in general. It is beautiful and artistic.. from the marbling in a great steak, to the perfect red/orange of a ripe tomato, to the structural magic of a frosting swirl on a favorite birthday cake. It is art. Maybe not as enduring, usually not as expensive, and a bit trickier to collect… but it is art.
Thank goodness for Brigitte's artist friend that day, and the realization he caused, because it led her to our chef team, paired with the amazing Jacqui Caniglia of La Charlotte-Caniglia Pastries (stay tuned for her blog) to work her magic and love of carefully crafted desserts as the finale for our dinner guests on October 3. Brigitte recently told us how excited she is for the opportunity to share this with the dinner guests. To momentarily move from curator working behind the scenes, to create something beautiful to touch and delight those partaking. Her medium will be butter and flour and her brushes covered in egg wash… as she proudly adds 'artist' to her list of accomplishments from now on. And we proudly present Brigitte as a crucial part of this special collaborative event.
The Art of Pastry: Brigitte McQueen
Originally from Detroit, Michigan, Brigitte McQueen earned her B.S. in Journalism from St. John's University in New York City. After graduation, she worked in advertising, as a pastry chef and spent 10 years as a Production Manager with Teen People magazine. After leaving NYC, she headed west and received her certification in Pastry Arts from the Seattle Art Institute. Since moving to Nebraska in 2002, Brigitte has been actively involved with the local arts community and spent two years as the owner and curator of Pulp | Paper & Art, a small gallery and boutique located in downtown Omaha. In January of 2010, Brigitte accepted the UNDERGROUND Manager position with The Bemis Center for Contemporary and curates exhibitions and programs for the bemis|UNDERGROUND.
...
Chef Blog #6: Brigitte McQueen, Pastry Artist


Board Members « Kent Bellows

kentbellows.org, 21 Sept 2012 [cached]

Brigitte McQueen, Secretary Founder/Executive Director, The Union for Contemporary Art


staff & board • The Union for Contemporary Art

www.u-ca.org, 14 April 2014 [cached]

Brigitte McQueen Shew | founder & executive director Originally from Detroit, Brigitte earned her degree in Journalism from St. John's University in New York City. She has worked in advertising, as a pastry chef and spent 10 years in publishing as a Production Manager with Teen People magazine. After adopting Omaha as her home in 2006, she opened a commercial gallery, called PULP. As its Curator, she showcased the work of local and international contemporary artists. Following her desire to better support Omaha's arts community through non-profit work, Brigitte became the Manager of the Underground at The Bemis Center for Contemporary Arts in 2010. While there, she helped to develop exhibitions and programs that extended the organizations mission to support exceptional talent to the arts community of Omaha. In January 2011, she left The Bemis to further pursue her commitment to cultivating the arts in the community and founded The Union for Contemporary Art.

In addition to her life within The Union, Brigitte is actively involved with the Kent Bellows Studio and Center for Visual Arts, Friends of Planned Parenthood of the Heartland, The Joslyn Museum's Community Engagement Committee, Emerging Terrain's Events Committee and Filmstream's Community Development Committee. She also occasionally gets to bake, knit, quilt and renovate her 99 year old home in North Omaha.
Brigitte can be reached at brigitte@u-ca.org


Emerging Terrain » Anne

emergingterrain.org, $reference.date [cached]

Chef Blog #6: Brigitte McQueen, Pastry Artist

...
Brigitte McQueen, the Manager of the UNDERGROUND with the Bemis Center for Contemporary Arts, and previous owner of Pulp - is once a month, without fail, asked the question:
"Are you an artist yourself?"
The habit of answering "No" began with a painful semester blowing glass in college, misshapen coffee mugs hidden in the basement from a stint as a ceramicist and residual resentment from a particularly nasty critique during a foray into photography. These experiences led Brigitte to believe there was no right to align herself with the "real" artists she works with and serves each day. Until recently when one of these amazing artists commented that he wished he could do the 'art' of baking like Brigitte. She was floored to hear this and to realize that she never viewed her talent and skill in baking as an artform. Brigitte was well practiced speaking of the science behind baking - but had never realized the creativity and beauty - the artistic merit - held in the bits of sweetness she so passionately produces. That conversation changed everything about the way she views the pastry she bakes, and in many ways, food in general. It is beautiful and artistic.. from the marbling in a great steak, to the perfect red/orange of a ripe tomato, to the structural magic of a frosting swirl on a favorite birthday cake. It is art. Maybe not as enduring, usually not as expensive, and a bit trickier to collect… but it is art.
Thank goodness for Brigitte's artist friend that day, and the realization he caused, because it led her to our chef team, paired with the amazing Jacqui Caniglia of La Charlotte-Caniglia Pastries (stay tuned for her blog) to work her magic and love of carefully crafted desserts as the finale for our dinner guests on October 3. Brigitte recently told us how excited she is for the opportunity to share this with the dinner guests. To momentarily move from curator working behind the scenes, to create something beautiful to touch and delight those partaking. Her medium will be butter and flour and her brushes covered in egg wash… as she proudly adds 'artist' to her list of accomplishments from now on. And we proudly present Brigitte as a crucial part of this special collaborative event.
The Art of Pastry: Brigitte McQueen
Originally from Detroit, Michigan, Brigitte McQueen earned her B.S. in Journalism from St. John's University in New York City. After graduation, she worked in advertising, as a pastry chef and spent 10 years as a Production Manager with Teen People magazine. After leaving NYC, she headed west and received her certification in Pastry Arts from the Seattle Art Institute. Since moving to Nebraska in 2002, Brigitte has been actively involved with the local arts community and spent two years as the owner and curator of Pulp | Paper & Art, a small gallery and boutique located in downtown Omaha. In January of 2010, Brigitte accepted the UNDERGROUND Manager position with The Bemis Center for Contemporary and curates exhibitions and programs for the bemis|UNDERGROUND.


Emerging Terrain » Chef Blog #6: Brigitte McQueen, Pastry Artist

emergingterrain.org, $reference.date [cached]

Chef Blog #6: Brigitte McQueen, Pastry Artist Emerging Terrain > Chef Blog #6: Brigitte McQueen, Pastry Artist

...
Chef Blog #6: Brigitte McQueen, Pastry Artist
...
Brigitte McQueen, the Manager of the UNDERGROUND with the Bemis Center for Contemporary Arts, and previous owner of Pulp - is once a month, without fail, asked the question:
"Are you an artist yourself?"
The habit of answering "No" began with a painful semester blowing glass in college, misshapen coffee mugs hidden in the basement from a stint as a ceramicist and residual resentment from a particularly nasty critique during a foray into photography. These experiences led Brigitte to believe there was no right to align herself with the "real" artists she works with and serves each day. Until recently when one of these amazing artists commented that he wished he could do the 'art' of baking like Brigitte. She was floored to hear this and to realize that she never viewed her talent and skill in baking as an artform. Brigitte was well practiced speaking of the science behind baking - but had never realized the creativity and beauty - the artistic merit - held in the bits of sweetness she so passionately produces. That conversation changed everything about the way she views the pastry she bakes, and in many ways, food in general. It is beautiful and artistic.. from the marbling in a great steak, to the perfect red/orange of a ripe tomato, to the structural magic of a frosting swirl on a favorite birthday cake. It is art. Maybe not as enduring, usually not as expensive, and a bit trickier to collect… but it is art.
Thank goodness for Brigitte's artist friend that day, and the realization he caused, because it led her to our chef team, paired with the amazing Jacqui Caniglia of La Charlotte-Caniglia Pastries (stay tuned for her blog) to work her magic and love of carefully crafted desserts as the finale for our dinner guests on October 3. Brigitte recently told us how excited she is for the opportunity to share this with the dinner guests. To momentarily move from curator working behind the scenes, to create something beautiful to touch and delight those partaking. Her medium will be butter and flour and her brushes covered in egg wash… as she proudly adds 'artist' to her list of accomplishments from now on. And we proudly present Brigitte as a crucial part of this special collaborative event.
The Art of Pastry: Brigitte McQueen
Originally from Detroit, Michigan, Brigitte McQueen earned her B.S. in Journalism from St. John's University in New York City. After graduation, she worked in advertising, as a pastry chef and spent 10 years as a Production Manager with Teen People magazine. After leaving NYC, she headed west and received her certification in Pastry Arts from the Seattle Art Institute. Since moving to Nebraska in 2002, Brigitte has been actively involved with the local arts community and spent two years as the owner and curator of Pulp | Paper & Art, a small gallery and boutique located in downtown Omaha. In January of 2010, Brigitte accepted the UNDERGROUND Manager position with The Bemis Center for Contemporary and curates exhibitions and programs for the bemis|UNDERGROUND.

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