Frank Krevens

Frank Krevens: Thrown and Altered Workshop

June 22 – 24, 2018: 10:00am – 5:00pm
$230.00 Nonmembers (includes 2 meals & and full workshop)
$207.00 Members (includes 2 meals & and full workshop)

If you’re looking for new, fresh inspiration for your wheel work, Frank’s class is a terrific way to help you out. Using a multitude of techniques and tools – his signature stretching, faceting, paddles, stamps, slip, etc. – he’ll help you create livelier, more energetic forms.  He’ll also cover both function and aesthetics while you’re exploring, designing and making your work: proportions, line quality, division of space, pattern and volume. The weekend will bring a freshness and higher level of appeal to your pieces.

This class includes clay and two lunches.  You are welcome to use the studio tools if you need to, or bring your own.

The fine print:  This class is designed for intermediate to advanced potters.  At a minimum, a student will be required to center and pull a cylinder.


Workshop includes:

  • 2 lunches provided by Jerona Cafe
  • 25 lbs of clay

About Frank Krevens


Pottery forms can be designed and created in a wide range of variations with each mark carrying its own distinctive characteristics. My approach is to dramatically highlight the energy of the maker’s manipulation of materials, form, and fire. My vessels retain and transmit a distinct energy of their own. The anatomy of a form, size, proportions, and transitions allows for endless discovery. Each form is a further study of harmony between volume, rhythm, and balance of the composition. There is a balance and rhythm to the marks made on the clay surface, which adds another layer for visual integrity. The color palette enhances the object by the way the saturated glaze runs and pools along the edges of the marks, thus highlighting the energy on the surface of the form. I focus on the relationships of these variables within a specific form to orchestrate and compose the vessel. Sometimes the forms and surfaces have an almost edible quality. I want my tableware to have the same, if not more, visual appeal as the food on the table, while still tending to the function of the form. These pieces are monuments to the vessel.

Frank Krevens