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work of cake decorating and so many things that require delicate work and artistic skill. I must have done well because about three weeks into the course my instructor told me, 'OK, just do whatever you want. I've taught you all I can.'" And he did. Occupying a great range of work, Vendeville's signature pieces lean toward the fanciful and often bring flower characters to life in various settings. He's careful to make his flowers as realistic as possible. Ironically, he spent his career as a chef creating beautiful, delicate pastries and food, taking care not to burn them in hot ovens; in retirement, he creates delicate ceramic pieces and carefully burns them just right in a kiln. "You can't stop in retirement," he said. "You must always be learning and never cut corners in what you're doing." He even teaches others the art of ceramics in classes he leads at The 567 Center. "There's such a connection between food and art," he said. "It's in how you think about it, the creativity involved, and the goal to please. You can't live without food; I believe you can't live without art. It's certainly true in our family. Maureen is so creative and our sons are as well. One works at Mercer University and also makes candles and works with resins, and the other is with Google in San Francisco and very good at drawing, painting, and writing." Vendeville said the art connection is no surprise. "There's a saying that you eat with your eyes first," he said. "Food should be pleasing to the eye first, and that has to do with its preparation and how it's plated. It's like when you see a beautiful dessert cart pass by and want everything on it. The production is different, of course: with food you have to get the order right and out the door quickly, while with art you can take your time, and if it doesn't go as you want, well, you can just throw it in the trash and start over." While thinking of the artistry of making food, Vendeville's eyes lit up as his thoughts turned to baking and the wonders of bread. "And, oh," he exclaimed, "a nice, fresh, crispy French baguette is a beautiful thing to the eye, and it sings in the mouth. I have to say, I'm still looking for the best here. I welcome all attempts to impress me." YOU CAN'T STOP IN RETIREMENT. YOU MUST ALWAYS BE LEARNING AND NEVER CUT CORNERS IN WHAT YOU'RE DOING." – JEAN-YVES VENDEVILLE " 102 maconmagazine.com | FEBRUARY/MARCH 2023