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2012-07-30T00:00:00.000Z

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Brigitte McQueen

Manager

UNDERGROUND with the Bemis Center for Contemporary Arts

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UNDERGROUND with the Bemis Center for Contemporary Arts

Background Information

Employment History

Film Streams Inc

Hesse McGraw

Board & Staff

Manager of the Underground

Bemis Underground

Production Manager

Teen People

Owner and Curator

Pulp

Affiliations

Founder
The Union for Contemporary Art

Board Member
The Kent Bellows Studio

Education

B.S.

Journalism

St. John's University

degree

Journalism

St. John's University

Web References (110 Total References)


Chef Blog #6: Brigitte McQueen, ...

emergingterrain.org [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 » Blog

emergingterrain.org [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


Emerging Terrain » Anne

emergingterrain.org [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 [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.


Emerging Terrain » 2010 » September

emergingterrain.org [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.

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