Tomek Pawłowski Jarmołajew
Liliana Zeic, Group practices, ArtivistLAB, Prague; exhibition view; photo by J.Rabara
Signal of Kindness, a group exhibition co-curated with Vera Zalutskaya, Rondo Sztuki, Katowice; exhibition view with work by Luka Cvetkovic; photo P.Winiarska
Roots of Community, performative dinner in collaboration with Jagoda Dobecka, sessi.space, Brno; photo by P.Davydyenko
The World Does Not Believe in Tears. Longing and Trauma in the Art of Białystok and Podlasie, Galeria Arsenał, Białystok; exhibition view with works by Przemek Pyszczek and Karol Radziszewski, photo by T.Szabelski
Empfehlende Institutionfrei_raum Q21 exhibition space
ZeitraumFebruar 2023 - Februar 2023
Tomek Pawłowski-Jarmołajew (they/them) is a curator, cook performer and educator based in Białystok (PL) and Prague (CZ). They are the curator of numerous exhibitions, performances, and events in collaboration with artists and collectives from younger generations, as well as independent galleries, and institutions across Poland and The Czech Republic.
Their curatorial projects and exhibitions were presented among others in Warsaw, Gdańsk, Białystok, Poznań, Sofia, Prague, Brno, and Berlin.
As a cook, they worked for the non-disciplinar seminar School of Kindness in Sofia (BG), Dutch Art Institute, Food Studio of MeetFactory in Prague (CZ) and the artistic camp for teenagers MiniTremu Art Camp in Romania, among others.
During the residency, together with the MQ team, I’m going to work on the development of the format of communal meals for the residents of Q21. The performative dinner parties hosted in collaborations with current Artists-in-Residence of MQ would serve as a platform for presenting their practices and networking sessions with Vienna-based cultural workers. Therefore, food by the common table serves as a tool to develop relations and community around the MQ Artist-in-Residence program, giving agency and opportunity to its residents to share and exchange between each other and beyond.
In my cooking and curatorial practice I’m developing sites for conviviality, conversation, and openness, using hospitality as a method to create community and social change. I cook seasonal, plant-based, waste-free food, using local resources and adapting to different facilities and contexts. That itself introduces a different approach on ethics and economics of food consumption and social relations, which I’d try to implement within my residency.