With a style that fuses tap dance, Lindy hop and vernacular jazz, Caleb Teicher has quickly proven himself a choreographic force to be reckoned with. After becoming known as a Bessie Award–winning member of Michelle Dorrance's company (and a DM "25 to Watch" pick in 2012), Teicher started his own troupe in 2015. Since then, he's presented at high-profile venues like The Joyce and Jacob's Pillow's Inside/Out stage, and last year he was commissioned by New York City Center's popular Fall for Dance festival. This month, Caleb Teicher & Company will premiere its first evening-length work, More Forever, commissioned by Works & Process at the Guggenheim.
Cloud in Beth Gill's Catacomb. Photo by Brian Rogers, Courtesy Gill
Some dancers move to New York City with their sights set on a dream job: that one choreographer or company they have to dance for. But when Maggie Cloud graduated from Florida State University in 2010, she envisioned herself on a less straightforward path.
"I always had in mind that I would be dancing for different people," she says. "I knew I had some kind of range that I wanted to tap into."
Jacques d'Amboise and Tanaquil Le Clercq at the 1967 launch of The Ballet Cook Book. Photo by Martha Swope for Dance Magazine.
When people think of Tanaquil Le Clercq, one of George Balanchine's early muses (and wives), they're probably more likely to ruminate on the polio diagnosis that ended her performing career than her literary and culinary legacy. This is the perception that food scholar Meryl Rosofsky is looking to shift with a Works & Process at the Guggenheim program November 5 and 6 celebrating the 50th anniversary of Le Clercq's The Ballet Cook Book.