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.
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.
Autumn is definitely knocking on the door today. The wind and skies are churning with a mix of chill along with pinches of rain. Very intense and so exciting. It is brewing into something thick and rich. The summer has been incredible here with the sunny hot days and bountiful food and drinks with friends and loved ones.
Summer has arrived in my incredibly wonderful city of Montreal! Here in the Mile-End Plateau, the council seems to be doing an fantastic job in turning the quartier to an eco-conscious, sustainable, and truly livable paradise. More bike lanes, reduction in traffic, larger sidewalks, green spaces, planting of trees, plant distribution and public farmers markets are progressively brought to our neighbourhood. What is best is that most of my friends live within walking or biking distance… pretty lucky stuff I would say.
I will soon be having a little break from my culinary classes for July. I have to say that I am looking forward to taking some time away from school and the kitchen to rejuvenate myself for the next session. Will be doing a stage at l’Hotel W in August for the Banquet course for two weeks. It will be good to actually work in the field rather than in the class room. This last week at school has been a bit arduous. Everyone seems to be burning out a little and the passion or care by my fellow students and the instructors themselves seems to be wading thin these days. We are all looking forward to getting away from one another. Visiting my family in Vancouver soon! Can’t wait.
Damn, I just cut myself again! What the hell is going on? It never ever happens and it only occurs when I’m wiping my blade clean – not from actual cutting or slicing. Really ridiculous because it is getting stupid. I’m not even in school today!
Off to do more juliennes, allumettes, batonettes, and tournés with my bandaged wounds. Gotta keep on practicing.
Had a great day off as I went to see Avatar with my friends. Outstanding!
Working on a new work with the Collective DeuxplusTrois=Un (Lucie Vigneault, Judith Allen, and Caroline Sirois). We had a informal showing in December 2009 and since then I’ve made some much needed changes. It is now a half hour piece of pure dance. I’m currently working with a score made up of popular music but that may eventually change if we decide to. However, I really am quite attached to the work of Montreal’s Patrick Watson as it seems to fit so well with the dancing. Hopefully we will have a chance to show the work to the general public very soon as it is really good and fun!
This week we got our chef’s uniform and knives. Will be in the kitchen learning French techniques. Super excited! First we begin with stocks.
Cooking and Creating Dances…. I like that combination…
Will be starting my culinary training on january 11, 2010. It is coming up very soon and have been looking forward to it for almost half a year now. Very excited and will be keeping you up to date with all of my trials and tribulations. Can’t wait to start cooking baby!!