Joely C. Rogers is a food illustrator, writer, and former chef and cooking teacher who is interested in the interconnection between nature, food, and culture.
She also has extensive knowledge of picture framing and image display. Along with her husband Mark Rogers, she co-owns Frame Destination, an online picture frame company for DIY framers.
For commissions and/or consultations, please email firstname.lastname@example.org.
I create art and illustrations focused on food and ingredients using colored pencils, graphite, pen and ink, watercolor, photographic images, and digital software.
My favorite subjects are still life compositions of food and ingredients, people harvesting, processing, preparing, and serving food, and global cultural landscapes such as farms, farmers markets, and gardens. I like exploring and depicting historical and modern agricultural practices and manufacturing, as well as the individuals involved in these activities.
Check out my Adobe portfolio.
Follow me on Instagram to see my latest art and adventures.
Storytelling/Displaying & Selling Art
I love anything related to food and ingredients including – food tourism, testing and illustrating recipes I find in old cookbooks, researching farmers/growers, cooks, bakers, brewers, winemakers, bartenders, and herbalists both present day and past, examining the language and images of food, showcasing my personal recipes, and discussing the historical and mythological stories behind plants and their usages. I share all these experiences via my blog.
I am developing a journal/sketchbook for food lovers who want to find a framework to explore their experiences with food and ingredients.
In addition, I am passionate about the intrapersonal aspects of creating art, and interpersonal aspects of how to share it including educating artists about the marketing, display, and selling of of art. Find out more about this at Frame Destination’s blog.
2019: Ten Tips to Help You Sell More Artwork from Frame Destination’s Blog – 10 Tips For Selling More Art
2019: Honorable Mention for my “Blue Crab” artwork featured in J. Mane Gallery’s EAT! International Online Juried Art Exhibition
2018: Colored Pencil artwork featured in the December 2018 Guild of Natural Science Illustrators Journal article “Leaves: what they are, how they work, ways to draw” by Gretchen Halpert, MA
- Certificate in Scientific Illustration (Scientific rendering in Graphite, Pen & Ink, Watercolor, and Colored Pencil) – SIDP with Gretchen Halpert
- MA in TESOL (English Language & Adult Education, Linguistics), University of Southern Mississippi, Hattiesburg, MS
- Graduate Certificate in Storytelling (Vocal Performance, Creative Writing, Folklore & Mythology Studies), University of North Texas, Denton, TX
- BA in Psychology, Columbia College, Columbia, MO
- AS in Travel and Tourism – Phillips Junior College, Gulfport, MS
- Baking and Pastry Studies – Food & Hospitality Institute at El Centro College, Dallas, TX
Informal Education and Opportunities in Art, Food, and Wine
- Art studies in various media with Bridget Woosley, George Davis, Pauline Agnew, Flora Bowley, Cynthia Knox, Mindy Lighthipe, and Tamara LaPorte
- Apprenticeship at The Mercury Grill and Ferre Restaurant and Bar
- Employment as a pastry cook/chef/baker at the Fairmont Hotel in Dallas and Aphrodite Divine Confections
- Owner/Baker of Decadent Delights, Owner/Teacher of The Blue Magnolia Cooking School
- Oenology and Viticulture studies in the United States, Canada, France, and Portugal
- Featured Pastry Chef at the Great River Road Food and Wine Festival, Natchez, MS
- Herbalism studies at the Herbal Academy of New England
- Mead (Honey Wine) Making Apprenticeship
Honorable Mention for “Blue Crab” mixed media artwork featured in J. Mane Gallery’s EAT! International Online Juried Art Exhibition
International Grand Prize Winner “Sandeman Perfect Partners Recipe Contest” sponsored by Chocolatier magazine and Sandeman Port. Recipe: Bittersweet-Glazed Chocolate Doughnuts with a Spiced Tea Creme Anglaise
2nd place Winner – Restaurant Design Project Competition -Sponsored by El Centro College. Type of restaurant designed: “The Sugar Shack” – a dessert, wine and cocktail bar
Winner “Mother’s Day Dessert Contest” sponsored by the Fairmont Hotel of Dallas. Recipe: Chocolate Ancho Chile Oil Tart with Republic Tea Chai Ice Cream
Joely C. Rogers, MA
Food Illustrator | Storyteller