Caden’s Cafe, 2023

As my semester drew to a close, I had been thinking of how to really bring my experiences outside the classroom into the classroom. One of the spaces I spend most of my time adn energy if not in the studio is at work as a barista. Now I knew I couldnt bring my class to my job during the Final Critique Session, but thought about how, if possible, to bring my work place to the critique. So I got to work building a mobile coffee cart and learned how to make a good cup of coffee with limited amounts of supplies as opposed to my normal full bar. On the day of, I arrived early to be set up and have music going to set the ambiance of our final critique as almost a causal coffee shop vibe rather than the rigid classroom environment we are all so used to. I had printed enough menus, front and back, designed by myself with a full menu of drinks and pastries to be ordered by my classmates and professor. Along with the menus, I made some croissant and Moka pot “souvenirs” , little sticker sized paper prints for my guests to take away with them. Bringing that hospitality I work so hard to project onto each and everyone of my customers into our critique space to qualm the nerves of those getting ready to present, make some damn good coffee, and exhibit my piece in the process.