Here are some images of Practices of Everyday Things/Cooking with Navid Navab, Michael Montanaro, and Jèrome Delapièrre on September 8, 2016. We had a very successful run at the largest media arts festival in the world. Thank you for the fun and may we do it many times everywhere soon.
I will be performing with Navid Nabab’s Practices of Everyday Life/Cooking at Ars Electronica Festival in Linz, Austria and at The Guelph Jazz festival in Ontario, Canada this September 2016.
Cooking, the most ancient art of transmutation, has become a domestic practice over centuries. In this everyday practice, things perish, transform, and nourish other things. By augmenting the meats, wood, and metal, with sound and painterly light, we stage a performance made from the movements and gestures of cooking.
”Practices of Everyday Life | Cooking” is a Comprovisational(1) concert that focuses foremost on poetic gesture-sound correlations and sonic Gesture Bending(2). It is a compositional exploration of the interplay between the senses, poetics of enchantment and materiality, and the ethico-aesthetics of everyday practices. The performance features a virtuosic chef/dancer who wields foods, knives, pans and spices transmuted gesturally into real time sound instruments. Gestural sound compositions and responsive imagery unfold in realtime as the chef playfully prepares a meal with computationally enriched ingredients.
The creative research is inspired by Hansel and Gretel taking on the ideas of food and memories. We are Inviting guests as participants and as source material. We will be building an installation/performance that brings the guests along a visual, physical, gastronomic or sensorial journey to the past in order to find the present and to understand the future.
I am back again reflecting about what I want to achieve for the next 40 or could it be 50? years of my life. There are so many possibilities and projects that I still need to see realized. Dance is still a strong and uncanny passion that will never be abandoned from my being. There is much more that I NEED to say therefore I am planning to get back into the studio very soon. I already have a few projects that are swirling around my head/heart/stomach and loins just waiting to get out. I’ve missed the creative environment in the studio with crazy courageous dancers and collaborators. The craziness in the kitchen is intense and fun however I do miss a certain sense of magic. Still have a deep appreciation and love of cooking but I am looking for ways to balance these two things that I do in my life. I have come to realize that I am able to achieve anything that I want to if it peaks my curiosity to learn. I guess that is the answer…. I need have to have fun, continue to learn, and to make art. BALANCE of the practical and the impractical will always make me happy…. makes sense doesn’t?
The days are counting down. Cooking school is almost over and now I must face what the restaurant world has to offer and what it is that I have to give to the food universe. Even though I am so ready to bolt out of school right now, I know this is only the beginning of my journey. Like many things, being in school is the easy part, the test begins in a month and a half when I will be looking for work in the best kitchens in the city.
Just read an excerpt from Anthony Bourdain’s new book and he said that if you are at least 34 years of age and are thinking of a career in the kitchen…. it would be best to forget about it cause you are just too damn old! Forget about it? Are you kidding me? Holy shit, I’m a decade older than this suggested age limit and I find myself in the middle of embarking into this crazy career. Is he really serious? Am I out of my mind? Am I past my prime to be cooking? Really? Well he must’ve been talking about your average joes in this world and that my friends, I’m definitely not part of that gang. Yes of course, I am probably truly out of my mind so… Fuck it – that is my motto. I’ve started and there is no looking back now! I know that I’m still physically fit enough to work in this demanding environment and I’m creative enough to make great tasting food. Very passionate, inspired and continually to be motivated to the making and eating of amazingly tasty food. I gather at least that makes me ahead of the curve.